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California Pizza Kitchen Copycat Recipes

Victoria Siegel

California Pizza Kitchen BBQ Chicken Pizza

Ingredients

  • 1pound refrigerated pizza dough

  • 8ounces cooked chicken, chopped

  • 1/3cup prepared barbecue sauce, divided

  • 1/2cup shredded smoked Gouda cheese

  • 3/4cup shredded mozzarella cheese

  • 1/2small red onion, thinly sliced

  • 2tablespoons chopped fresh cilantro

Preparation

1.

Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour.

2.

While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside.

3.

Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion.

4.

Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.

California Pizza Kitchen Thai Chicken Pizza

Ingredients

Spicy Peanut Sauce

  • 1/2 cup peanut butter

  • 1/2 cup hoisin sauce

  • 1 tablespoon honey

  • 2 teaspoons red wine vinegar

  • 2 teaspoons minced ginger

  • 2 tablespoons roasted sesame oil

  • 2 teaspoons soy sauce

  • 1 teaspoon Vietnamese chili sauce or dried chili flakes

  • 1 tablespoon oyster sauce

  • 2 tablespoons water

Thai Chicken

  • 10 ounces boneless skinless chicken breast cut into 3/4-inch cubes

  • 1 tablespoon olive oil

  • 1/4 cup spicy peanut sauce

Pizza

  • 2 tablespoons cornmeal for handling

  • 16 ounces pizza dough

  • 2 cups shredded mozzarella cheese

  • 1/4 cup diagonally sliced scallions

  • 1/2 cup white bean sprouts

  • 1/4 cup shredded carrots

  • 1/4 cup chopped roasted peanuts

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons chopped cucumbers optional

Instructions

Spicy Peanut Sauce

  • Combine all the sauce ingredients in a small saucepan over medium heat and bring to a boil.

  • Boil gently for 1 minute. Set aside.

Thai Chicken

  • Sauté the chicken in the olive oil in a pan over medium-high heat until just cooked, about 5 to 6 minutes. Do not overcook.

  • Refrigerate the chicken until chilled.

  • Once chilled, coat the chicken with 1/4 cup of spicy peanut sauce and return to the refrigerator.

Pizza

  • Preheat the oven to 425°F. If using a pizza stone, make sure it is in the oven while it is preheating. Spread cornmeal on a pizza peel or the back of a baking tray to easily transfer the pizza to the oven.

  • Stretch and press 8 ounces of pizza dough to form a round thin crust. Transfer the rolled-out dough to a pizza pan or pizza peel.

  • Use a large spoon to spread 1/4 cup of the spicy peanut sauce evenly over the dough, leaving the edge of the crust uncovered.

  • Cover the sauce with 3/4 cup of mozzarella.

  • Distribute half the chicken pieces over the cheese, followed by half the green onions, bean sprouts, and carrots, respectively.

  • Sprinkle an additional 1/4 cup of mozzarella over the toppings, followed by 1 tablespoon of chopped peanuts.

  • Transfer the pizza to the oven and bake until the crust is crisp and golden and the cheese is bubbly, about 9 to 10 minutes.

  • Remove the pizza from the oven and sprinkle with 1 tablespoon of chopped cilantro.

  • Repeat with the remaining ingredients for a second pizza.

California Pizza Kitchen Chicken Tequila Fettuccine

Ingredients

  • 1 pound dry spinach fettuccine (or 2 pounds fresh)

  • 1/2 cup cilantro chopped (2 tablespoons reserved for garnish/finish)

  • 2 tablespoons minced fresh garlic

  • 2 tablespoons minced jalapeno pepper (seeds and veins may be eliminated if a milder flavor is desired)

  • 3 tablespoons unsalted butter (reserve tablespoon per saute)

  • 1/2 cup chicken stock

  • 2 tablespoons tequila

  • 2 tablespoons freshly squeezed lime juice

  • 3 tablespoons soy sauce

  • 1 1/2 pounds chicken breast diced 3/4 inch

  • 1/4 cup red onion thinly sliced

  • 1/2 cup red bell pepper thinly sliced

  • 1/2 cup yellow bell pepper thinly sliced

  • 1/2 cup green bell pepper thinly sliced

  • 1 1/2 cups heavy cream

Optional Garnish

  • 1/2 cup corn tortilla strips

Instructions

  • Prepare rapidly boiling, salted water to cook pasta. Cook pasta 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.

  • Cook onion and peppers with remaining butter over medium heat, stirring occasionally.

  • When the vegetables have softened, add the chicken and soy sauce. Toss and add reserved tequila-lime paste and cream.

  • Bring the sauce to a boil. Reduce heat to boil gently until chicken is cooked through and sauce is thick (about 3 minutes).

  • When the sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.

  • For an optional garnish and a nice crunch, add about 1/2 cup of crisp corn tortilla strips to the salad.

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