Best 20 California Pizza Recipes

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**California Pizza: A Culinary Symphony of Freshness, Bold Flavors, and Endless Possibilities**

Originating from the vibrant culinary scene of California, this extraordinary pizza bursts with a symphony of flavors, captivating the senses with its unique combination of fresh ingredients, bold seasonings, and a delightfully crispy crust. Unlike traditional pizzas, California pizza embraces a lighter, healthier approach, showcasing a thinner crust, an array of colorful toppings, and a generous drizzle of olive oil. This article presents a curated collection of California pizza recipes that cater to diverse dietary preferences and culinary desires, offering a delightful journey through a myriad of taste sensations. From the classic Margherita, adorned with ripe tomatoes, creamy mozzarella, and fragrant basil, to the adventurous BBQ Chicken, featuring a smoky-sweet sauce, tender chicken, and a sprinkle of red onions, these recipes promise a tantalizing experience with every bite. Vegetarians will delight in the vibrant Veggie Supreme, adorned with a medley of roasted vegetables, while those seeking a spicy kick will find solace in the fiery Pepperoni and Jalapeño combination. With a focus on fresh, seasonal ingredients and a commitment to culinary excellence, these California pizza recipes are sure to transport you to the sunny shores of California, leaving your taste buds dancing with joy.

Here are our top 20 tried and tested recipes!

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA



California Pizza Kitchen Thai Chicken Pizza image

Make and share this California Pizza Kitchen Thai Chicken Pizza recipe from Food.com.

Provided by Kimke

Categories     Chicken Breast

Time 30m

Yield 2 pizzas

Number Of Ingredients 21

1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce (or dried chili flakes)
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes
1 pizza dough, use your own recipe
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

Steps:

  • Combine sauce ingredients in a small pan over medium heat.
  • Bring the sauce to a boil; boil gently for one minute.
  • Divide into 2 portions for use on chicken and pizza; set aside.
  • To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
  • Set aside in refrigerator until chilled through.
  • Once chilled, coat the chicken with 1/4 cup sauce.
  • Set aside in refrigerator.
  • To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
  • Cover sauce with 3/4 cup cheese.
  • Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
  • Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
  • Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
  • When cooked through, remove pizza from oven.
  • Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
  • Repeat with remaining ingredients for a second pizza.

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE



BBQ Chicken Pizza - California Pizza Kitchen Style image

If you've ever been to the California Pizza kitchen and tried this pizza, you'll never want to go back to the greasy East Coast style...

Provided by Gaelige Coinnaigh

Categories     Chicken Breast

Time 50m

Yield 2 9-inch pizzas

Number Of Ingredients 10

10 ounces boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite barbecue sauce (we use a spicy-sweet sauce)
bbq chicken pizza dough
semolina or flour, for handling
1/2 cup favorite barbecue sauce
2 tablespoons shredded smoked gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro

Steps:

  • To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
  • Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
  • To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
  • Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
  • Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.

Nutrition Facts : Calories 677.3, Fat 35.7, SaturatedFat 16.5, Cholesterol 179.2, Sodium 1524, Carbohydrate 31.4, Fiber 0.6, Sugar 21.7, Protein 55

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE



California Pizza Kitchen Chicken Tequila Fettuccine image

Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.

Provided by Cooking Queen

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Steps:

  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
  • chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)



The Greek Pizza (California Pizza Kitchen) image

California Pizza Kitchen has had tremendous success with their Greek "salad" pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers and a tangy lemon-herb vinaigrette salad (minus the lettuce) and eaten with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza.

Provided by gailanng

Categories     Greek

Time 4h30m

Yield 1 9

Number Of Ingredients 37

1 lb traditional pizza dough (recipe below)
2 tablespoons extra-virgin olive oil
2 cups mozzarella cheese, grated
2 grilled greek chicken breasts, cut into 1/2-inch pieces (recipe below)
3 cups greek mixed salad greens (recipe below and should read "Greek Salad")
3/4 cup tzatziki, sauce (recipe below)
1 ounce feta cheese, crumbled (about 1/4 cup)
2 teaspoons flat leaf parsley, chopped
1 teaspoon active dry yeast
1 cup warm water (105 to 110 degrees)
1 tablespoon warm water (105 to 110 degrees)
1 1/2 cups unbleached bread or 1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 lbs boneless skinless chicken breasts
1 -2 tablespoon olive oil
1/4 cup greek spice seasoning (good recipes on food.com)
1 large English cucumber, peeled and diced 3/8 inch
2 medium seeded and diced 3/8 inch roma tomatoes
1 medium red onion, chopped
1/2 cup pitted kalamata olive, drained and halved lengthwise
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon minced garlic
1 pinch dried oregano leaves
1 pinch kosher salt
1 pinch ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup mayonnaise
3 tablespoons plain yogurt
3 tablespoons sour cream
1 ounce feta cheese
1 1/2 tablespoons cucumbers, peeled, seeded, and diced
1/2 teaspoon dried mint

Steps:

  • Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
  • Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
  • Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
  • Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
  • Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
  • Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
  • To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
  • If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
  • Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
  • About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
  • Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
  • Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
  • For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
  • Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
  • If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
  • Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
  • For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
  • To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.

Nutrition Facts : Calories 3756.6, Fat 223.9, SaturatedFat 70.9, Cholesterol 1037.2, Sodium 6539.1, Carbohydrate 102.5, Fiber 10, Sugar 38.6, Protein 326.2

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP



California Pizza Kitchen's Dakota Smashed Pea & Barley Soup image

From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.

Provided by Roosie

Categories     Low Protein

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups split peas
6 cups water
4 cups chicken broth (or 2 14.5 oz. cans)
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon parsley
1/4 teaspoon white pepper
1/8 teaspoon thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/4 cup celery, diced
snipped green onion, for garnish

Steps:

  • Rinse and sort the split peas.
  • Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
  • While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
  • When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
  • A standard blender or food processor may also be used to puree the soup in batches.
  • This step may also be omitted.
  • Drain the the remaining water from the barley and add the barley to the split pea mixture.
  • Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
  • Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
  • Garnish each serving with the snipped green onion.

CALIFORNIA-STYLE BARBECUE CHICKEN PIZZA



California-Style Barbecue Chicken Pizza image

Provided by Food Network

Time 33m

Yield 6 servings

Number Of Ingredients 6

3/4 lb. boneless skinless chicken breasts, cut into thin strips
1 green pepper, cut into thin strips
1/4 cup thin red onion slices
1 ready-to-use baked pizza crust (12 inch)
1/3 cup BULL'S-EYE Original Barbecue Sauce
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Steps:

  • 1. HEAT oven to 400 degrees F.
  • 2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
  • 3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
  • 4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
  • Shortcut
  • For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
  • VELVEETA Barbecue Chicken Pizza
  • Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
  • Substitute
  • Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
  • Calories 370
  • Total fat: 13 g
  • Cholesterol 60 mg
  • Sodium 830 mg
  • Protein: 24 g
  • Carbohydrate 39 g
  • Dietary fiber: 1 g

CALIFORNIA PIZZA KITCHEN COPYCAT PIZZA DOUGH RECIPE - (4/5)



California Pizza Kitchen Copycat Pizza Dough Recipe - (4/5) image

Provided by Karins_Cookin_Stuff

Number Of Ingredients 6

1 teaspoon yeast
1/2 cup, plus 1 tablespoon warm water (105 to 110°F), divided
1 1/2 cups bread flour or all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil, plus 1 tablespoon for coating

Steps:

  • DOUGH: Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is warm, not hot. Temperatures of 120°F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer, use the mixing paddle attachment. This batch size is too small for the dough hook to be effective. Combine the yeast-water mixture, flour, sugar, salt1 tablespoon of extra virgin olive oil, and 1 tablespoon warm water in the mixing bowl. Do not pour the salt directly into the yeast water because this would kill some of the yeast. Allow these ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. If using a food processor, using a dough blade made of plastic rather than the sharp steel knife attachment; proceed as for stand mixer. Mix just until a smooth dough ball is formed. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids, reserving the teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly tacky, that is, it should be barely beyond sticking to your hands. Lightly oil the dough ball and the interior of a 1-quart glass bowl with 1 tablespoon of extra virgin olive oil. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside and let come to room temperature, about 70 to 70°F. Allow dough to rise until double in bulk, about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form into a nice round ball and return it to the same bowl. Cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions, 4 equal portions if making appetizer-size pizza, or if smaller 6-inch pizzas are desired. Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling. Place the newly-formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. STRETCH AND FORM THE DOUGH: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface; a pizza peel is ideal for this. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough. BAKING YOUR PIZZA: Lightly sprinkle cornmeal, semolina, or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings. When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set, about 3 minutes. The peel can be slid under the pizza to move it or remove it.

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT



California Pizza Kitchen Waldorf Salad Copycat image

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Provided by princessbride029

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
6 cups mixed baby greens
1/2 cup red seedless grapes, halved
1 granny smith apple, chopped in bite-sized pieces
1/2 cup celery, diced (I omit this due to personal preference)
1/2 cup candied walnuts (don't skip, the best part!)
crumbled gorgonzola
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup olive oil (I tend to decrease the oil and it's still tasty)

Steps:

  • For dressing:.
  • Whisk together all ingredients well.
  • Chill until serving.
  • Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
  • For the salad:.
  • Toss field greens, fruits and celery, if included, in desired amount of dressing.
  • Place evenly divided portions on two large, chilled plates.
  • Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
  • Voila! Enjoy!

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)



Moroccan Chicken Salad (California Pizza Kitchen Copycat) image

Had this last week at CPK and just had to figure out how to make it. I think this is pretty close! It's delicious nevertheless.

Provided by hotdishmama

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup butternut squash, diced
1 (8 ounce) can beets, diced
1/4 cup dried cranberries
1 hard-boiled egg, diced
1 avocado, diced
2 carrots, diced
1 red bell pepper, diced
1/4 cup dates or 1/4 cup dried apricot, chopped
1 head romaine lettuce, sliced
1/4 cup girard's champagne dressing
1/4 cup roasted almonds
3 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon olive oil

Steps:

  • To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
  • While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
  • Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

CALIFORNIA GRILLED PIZZA



California Grilled Pizza image

Cook a fresh pizza topped with mushrooms, onion, and marinated artichoke hearts right on the grill in just minutes using a prebaked pizza crust on sheets of foil to keep everything nice and neat. This recipe makes 2 delicious pizzas.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 6

Number Of Ingredients 10

2 sheets (12x12 inches each) Reynolds Wrap® Aluminum Foil
2 (8 inch) pre-baked pizza crusts
2 tablespoons olive oil
1 teaspoon chopped garlic
½ medium red onion, sliced thin
1 sliced vine ripe tomato
¼ cup marinated artichoke hearts, sliced thin
4 baby portabella mushrooms, sliced thin
2 tablespoons chopped fresh basil
½ cup shredded mozzarella cheese

Steps:

  • Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
  • Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
  • Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
  • Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 27 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 361.2 mg, Sugar 2.1 g

COPYCAT CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS



Copycat California Pizza Kitchen Tuscan Hummus image

Make and share this Copycat California Pizza Kitchen Tuscan Hummus recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Spreads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

10 medium garlic cloves
30 ounces cannellini beans, canned drained
1/2 cup sesame paste (tahini)
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
2 tablespoons Italian parsley, minced fresh

Steps:

  • Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.
  • Preheat the oven to 250ºF.
  • Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
  • Carefully remove and cut into wedges. Serve with the chilled hummus.

CALIFORNIA CHICKEN CLUB PIZZA



California Chicken Club Pizza image

Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? -Robert Pickart, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornmeal
1 loaf (1 pound) frozen pizza dough, thawed
1 cup shredded mozzarella cheese
1 cup ready-to-use grilled chicken breast strips
4 bacon strips, cooked and crumbled
2 cups shredded romaine
1 cup fresh arugula
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1 medium tomato, thinly sliced
1 medium ripe avocado, peeled and sliced
1/4 cup loosely packed basil leaves, chopped

Steps:

  • Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes., Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.

Nutrition Facts : Calories 612 calories, Fat 30g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 859mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI



California Pizza Kitchens Kung Pao Spaghetti image

This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.

Provided by Sharon123

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1/2-1 1/2 cup chicken stock or 1/2-1 1/2 cup vegetable stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons toasted sesame oil
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
1 lb spaghetti
1/2 cup olive oil, plus
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites

Steps:

  • To Make the Kung Pao Sauce:.
  • In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
  • To Make Egg White-Cornstarch Mixture:
  • In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
  • To Prepare the Pasta:.
  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
  • Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
  • Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
  • When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.

Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8

CALIFORNIA PIZZA KITCHEN POTATO LEEK SOUP



California Pizza Kitchen Potato Leek Soup image

This is from the restaurant chain California Pizza Kitchen. I had to make my own because they keep changing their menu and taking this soup off of it altogether. What a shame, now I have to make a whole pot and eat it until I'm guilty of glutony. I like the caramelized leeks because they lend a lot of flavor to the soup. Once I accidentally over caramelized it (very brown), I thought it made the soup even better but maybe it's because I am used to burnt food.

Provided by Nado2003

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 lb leek (2 large)
1 lb baking potato, peeled and cut into 1/2-inch chunks (2 medium)
2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 bay leaf
2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
1 1/3 cups chicken broth
1 1/2 cups half-and-half (or light cream)
1/2 cup whipping cream (or heavy whipping cream)
2 tablespoons green onions (thinly sliced, green part only)

Steps:

  • Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
  • In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
  • Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
  • In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.).
  • Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

Nutrition Facts : Calories 223.7, Fat 14.5, SaturatedFat 7.2, Cholesterol 37.2, Sodium 640.5, Carbohydrate 20.3, Fiber 1.9, Sugar 2.4, Protein 4.3

CALIFORNIA BACON RANCH PIZZA #RSC



California Bacon Ranch Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. A delectable pizza with an avocado ranch white sauce, chicken and bright notes of tomato and citrus! I came up with this recipe to use up some avocado for a friend who wanted something a little different!

Provided by noellejane

Categories     Poultry

Time 45m

Yield 1 pizza, 4-6 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil
3/4 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 tablespoon lemon zest
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mashed fresh avocado
1 1/2 teaspoons lemon juice
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1/4 cup mayonnaise
1/3 cup plain Greek yogurt
8 ounces whipped cream cheese
1 lb pizza dough
1/2 cup red onion, diced
4 slices cooked bacon, crumbled
3 fresh tomatoes, seeded and diced
8 ounces havarti cheese, shredded
1/4 cup parmesan cheese

Steps:

  • Pre-heat oven to 350°F.
  • In a heavy skillet, heat olive oil. While oil is heating, season chicken with salt, pepper, and lemon zest. Stir well to combine.
  • Brown chicken in skillet until no longer pink, 6-7 minutes on medium high. Remove chicken with a slotted spoon and drain on paper towels. Set aside and keep warm.
  • Mix together Avocado, lemon juice, ranch dip mix, mayonnaise, Greek Yogurt and cream cheese. Set aside to flavor for 5-10 minutes.
  • While Avocado Ranch sauce is sitting, Spread pizza dough out onto a large (16 inch) pizza pan Bake Pizza Crust 6-7 minutes or until just starting to brown on top. Remove from oven.
  • Spread Avocado Ranch sauce generously onto warm crust. Sprinkle Cooked chicken, diced red onion, bacon pieces and diced tomatoes on top of ranch sauce. Top with both Cheeses.
  • Return pizza to oven. Bake an additional 10-15 minutes or until cheese is melted and pizza is hot through.

Nutrition Facts : Calories 687.9, Fat 51.6, SaturatedFat 24.6, Cholesterol 192.9, Sodium 1245.5, Carbohydrate 14.9, Fiber 2.9, Sugar 6.3, Protein 42.3

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE MADE OVER!



BBQ Chicken Pizza - California Pizza Kitchen Style Made Over! image

Make and share this BBQ Chicken Pizza - California Pizza Kitchen Style Made Over! recipe from Food.com.

Provided by anme7039

Categories     Chicken Breast

Time 1h20m

Yield 2 9 inch pizzas, 12 serving(s)

Number Of Ingredients 7

10 ounces boneless skinless chicken breasts, cubes
2 tablespoons low-calorie barbecue sauce (I used Walden Farms Calorie Free BBQ Sauce)
1 lb pizza dough (double par baked recipe of Marsha's Whole Wheat Pizza worked for me)
1/2 cup low-calorie barbecue sauce
2 cups shredded lowfat mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro

Steps:

  • Pre heat broiler and spray a cookie sheet with PAM and scatter chicken cubes on the greased sheet and broil until cooked fully. Place chicken in fridge until chilled then toss in 2 tbs BBQ sauce.
  • To make the pizzas place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
  • spoon 1/4 cup low cal BBQ sauce evenly over each prepared dough.
  • Sprinkle the dough with 3/4 cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup Mozzarella over the top of the pizza.

Nutrition Facts : Calories 26.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.7, Sodium 15.5, Carbohydrate 0.1, Sugar 0.1, Protein 5.5

CALIFORNIA CLUB PIZZA



California Club Pizza image

You can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon cornmeal
1 portion (1 lb.) Whole Wheat Pizza Dough
1/2 cup shredded reduced-fat Mexican cheese blend
3 bacon strips, cooked and crumbled
3 cups shredded romaine
1/4 cup fat-free mayonnaise
1 tablespoon lime juice
3 teaspoons minced fresh cilantro, divided
1 cup alfalfa sprouts
1 medium tomato, thinly sliced
1/2 medium ripe avocado, peeled and cut into 8 slices

Steps:

  • Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese and bacon. Bake at 450° for 10-12 minutes or until crust is lightly browned., Meanwhile, place romaine in a large bowl. In a small bowl, combine the mayonnaise, lime juice and 2 teaspoons cilantro. Pour over romaine; toss to coat. Arrange over warm pizza. Top with sprouts, tomato, avocado and remaining cilantro. Serve immediately.

Nutrition Facts : Calories 372 calories, Fat 14g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 634mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 11g fiber), Protein 16g protein.

EGGLESS SPAGHETTI CARBONARA - CALIFORNIA PIZZA KITCHEN



Eggless Spaghetti Carbonara - California Pizza Kitchen image

Make and share this Eggless Spaghetti Carbonara - California Pizza Kitchen recipe from Food.com.

Provided by Brookelynne26

Categories     Spaghetti

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb spaghetti
3/4 cup crumbled cooked bacon, about 12 strips
1 cup frozen baby peas
2 1/2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley
fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce).
  • In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce.
  • Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.

CALIFORNIA PIZZA



California Pizza image

With chicken, olives and avocados, this is a refreshing change of pace from the ordinary pizza.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick™ mix
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese, (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced

Steps:

  • Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
  • Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
  • Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Nutrition Facts : Calories 315, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg

CALIFORNIA PIZZA KITCHEN'S TUSCAN HUMMUS RECIPE - (4.5/5)



California Pizza Kitchen's Tuscan Hummus Recipe - (4.5/5) image

Provided by á-174942

Number Of Ingredients 18

CHECCA:
10 medium garlic cloves
3 cups drained canned cannellini beans abt two 15 oz cans (or great northern beans)
1/2 cup sesame paste (tahini)
1/4 cup freshly-squeezed lemon juice
1 tablespoon soy sauce plus
1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water - (to 1/2) if needed
2 tablespoons minced fresh Italian parsley for garnish
2 pound Roma tomatoes cut 1/2" dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoon salt
1/2 cup extra-virgin olive oil

Steps:

  • Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving. Preheat the oven to 250 degrees. Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles. Serve immediately. For the Checca: In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap and refrigerate until serving time. This recipe yields ?? servings.

Tips:

  • Use a high-quality pizza dough. You can make your own dough or buy pre-made dough from a grocery store.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
  • Don't overload the pizza with toppings. This will make it soggy and difficult to cook evenly.
  • Bake the pizza at a high temperature. This will help create a crispy crust.
  • Let the pizza cool for a few minutes before slicing and serving. This will help the cheese set and prevent the toppings from falling off.

Conclusion:

California pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With its fresh, high-quality ingredients and crispy crust, California pizza is a surefire hit at any party or gathering. So next time you're looking for a quick and easy meal, give California pizza a try. You won't be disappointed!

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