CALIFORNIA PIZZA KITCHEN CRUST RECIPE RECIPES

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CALIFORNIA PIZZA KITCHEN ROASTED ... - TOP SECRET RECIPES



California Pizza Kitchen Roasted ... - Top Secret Recipes image

Menu Description: “Sweet caramelized onions, fresh mozzarella, Parmesan, slivered scallions, and cracked black pepper.” Grill a chicken breast, caramelize half an onion, slow-roast a whole head of garlic, and you’ll have the key ingredients for assembling two amazing clones of the chain’s famous sauce-less Roasted Garlic Chicken Pizza. You won’t miss the pizza sauce on this “white pizza” since the toppings bring bold flavor, and we don't want to upstage that great taste. Your homemade pizzas will just need a light brushing of olive oil to protect the dough. CPK’s wood-fired stone ovens are cranked up to a rocket-hot 800 degrees Fahrenheit so pizzas bake in just 3 or 4 minutes. It's not likely you have one of those special ovens at home, but it's still possible to bake these copycat pizzas in a conventional oven in around 10 minutes. I recommend a pizza stone to help brown the bottom of your pizzas, but the recipe will even work fine without one.     Start your pizzas the day before you plan to eat them so that the dough can rise slowly overnight in your refrigerator. This slow, chilled rise produces fermentation that will ultimately give your crust a better texture and taste.  I'm including lots of step photos so your pizzas will come out looking just like the real thing. If you like this one, click here to see if I cloned your favorite salads and appetizers from CPK.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian       TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 23 hours 10 minutes0S

Prep Time 23 hours 10 minutes0S

Cook Time 1 hours 0 minutes0S

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN) RECIPE - FOOD.COM



The Greek Pizza (California Pizza Kitchen) Recipe - Food.com 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.

Total Time 4 hours 30 minutes

Prep Time 4 hours

Cook Time 30 minutes

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, FatContent 223.9, SaturatedFatContent 70.9, CholesterolContent 1037.2, SodiumContent 6539.1, CarbohydrateContent 102.5, FiberContent 10, SugarContent 38.6, ProteinContent 326.2

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