California Pizza Kitchen’s Senior Vice President of Culinary Innovation Brian Sullivan has made a lot of pizza with a lot of people at the iconic chain’s parties and events. “Everybody just seems to love it. It’s just fun, ” he says. “You get to use your hands. You get to let go and be creative.”
Whether you follow the recipe below or pick up ready-made dough at Trader Joe’s, it’s essential to get that dough up to room temperature – 70-75 degrees – before you try to shape it. Cold dough will snap right back when you stretch it out, so Sullivan lets his sit out for two to four hours first. Keep the dough covered and sealed air-tight during this time so the surface doesn’t dry out.
When it’s time to toss, don’t worry about forming a perfect circle. “Just have fun with it, ” says Sullivan. “I don’t think all these pizzas need to be perfectly round.” If yours isn’t, just call it artisanal.
The Recipe: California Pizza Kitchen's Buffalo Cauliflower
Encourage your kids to experiment with sauce and toppings. (“Vegetables are amazing on pizzas, ” Sullivan says.) Just don’t let them add too much. “Your dough-to-topping ratio is really important, ” he explains, adding a pizza with too much topping won’t cook properly. If you’re looking to approximate CPK’s barbecue sauce, Sullivan says Sweet Baby Ray’s is the store brand that comes closest.
One more pro tip: If you’re keen to make pizza at home, consider getting something called a “pizza steel.” It’s a substitute for the more-expensive and heavier pizza stone beloved among serious home cooks. “I bought one for $50 last year, and it’s my go-to, ” Sullivan says.
In the bowl of a stand mixer fitted with a dough hook, whisk 4¾ cups flour, salt, sugar and yeast. Add oil and the water, beating on low speed until dough is smooth. Divide into four balls.
Copycat California Pizza Kitchen Recipes
Dough will keep up to three days in the refrigerator or three months in the freezer. To refrigerate, place each dough ball in a separate bowl covered with plastic wrap. To freeze, immediately after shaping, wrap each dough ball separately in plastic wrap. Place dough balls in a large sealed freezer bag. To thaw, place each ball in its own bowl covered with plastic wrap and refrigerate overnight.
Let bowls sit at room temperature (about 70 °F) covered in plastic wrap for 2 to 3 hours or until dough has more than doubled in size before using.
Preheat oven to 500° F. If using a baking stone or steel, arrange a rack in the upper third of the oven and place it on the rack. Heat for 1 hour. If using a baking sheet, arrange rack in middle of oven.
California Club Pizza Cpk Copycat
Lightly flour a work surface. Place one portion of dough on the surface, being careful to maintain the round shape and thickness of the dough; do not press. Lightly flour the top of the dough. Using your index fingers, press a one-inch rim around the outer edge of the circle. Once rim is formed, press air out of the center of the dough, being careful not to flatten the rim. Using your knuckles, from the bottom of the dough, carefully stretch the dough, rotating as your work, to form an 11-inch circle. Take care to maintain a uniform thickness in the center. Gently toss dough in the air a few times. Set aside and repeat with remaining ball of dough. Lightly sprinkle a pizza peel or rimless baking sheet with flour. Transfer one dough circle to prepared peel. (If using a baking sheet, lightly flour the baking sheet. Transfer one dough circle to the prepared sheet.)
Top dough circle on peel with 2 tablespoons barbecue sauce, spreading evenly to base of rim. Top with ½ cup smoked Gouda and ¾ cup mozzarella. Top with half of the onion and half of the chicken.
Using small, quick back-and-fourth movements, slide pizza from peel onto hot pizza stone. (If using a baking sheet, place sheet on rack in oven.) Bake, rotating pizza halfway through baking time, until bottom of crust is crisp and top is blistered, 6 to 8 minutes.
Copycat California Pizza Kitchen Tostada Pizza
Drizzle about 1 tablespoon of the remaining barbecue sauce over the cooked pizza. Top with 1 tablespoon of the chopped cilantro; serve immediately. Repeat with remaining dough circle and toppings.We made this copycat California Pizza Kitchen BBQ chicken bacon pizza and it was so delish! I was thinking about it the other day and it looks like we eat a lot of pizza because we have so many recipes up for pizza. Mostly this is because my sister will post a pizza recipe and then I post one, but it’s also because our pizza dough makes 4 med pizzas or two larges and since we have a small family when we do make pizza we usually make pizza twice in two weeks so we don’t waste the dough.
Our favorite pizza is Margarita. We love the simplicity and freshness of ingredients. It’s what we make almost every time we make pizza. I think we have found another favorite, BBQ chicken with Bacon. It’s so simple, but the flavors have a slight smokiness with sweet to round it all out. The cilantro on top is delicious. A friend was telling me that CPK adds cilantro to theirs and it’s her favorite. I haven’t tried their version, but I did copy them with the cilantro and sure enough I loved the freshness and the flavor of the cilantro on top.
Place pizza in the skillet and cover loosely with a lid, or create a dome out of foil, cook for 4-5 minutes.
California Pizza Kitchen Secrets Revealed
Serving: 1 g Calories: 455 kcal Carbohydrates: 69 g Protein: 19 g Fat: 11 g Saturated Fat: 6 g Cholesterol: 47 mg Sodium: 1380 mg Potassium: 419 mg Fiber: 2 g Sugar: 31 g Vitamin A: 631 IU Vitamin C: 3 mg Calcium: 220 mg Iron: 2 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.California Pizza Kitchen was one of the first places to make really unique pizzas. This BBQ chicken pizza features chicken, barbecue sauce, mozzarella, Gouda cheese, and red onion.
Pizza may be originally from Italy, but it truly came into its own in the US. While they have been making pizzas in Naples the same way for hundreds of years, Americans created almost dozens of varieties of pizzas with almost endless toppings. California Pizza Kitchen is known for its innovative and unique pies like Barbeque Chicken Pizza. The next time you are craving a slice, skip delivery and trying making this homemadeBBQ Chicken Pizzarecipe!
California Pizza Kitchen's Bbq Chicken Pizza Copycat
When it comes to pizza, everyone knows the basic formula: Dough, tomato sauce, mozzarella cheese, and toppings. But you can forget all that when making thisBBQ Chicken Pizzarecipe!
While this pizza may start with the same dough base as a regular pie, things quickly get much more interesting. California Pizza Kitchen instantly increases the sweet and savory level by substituting BBQ sauce for tomato sauce. You can use your favorite BBQ sauce for this recipe, but if you are buying something new, choose a basic, tomato-based sauce for the best results.
Sure, this homemadeBBQ chicken pizzarecipe has the mozzarella cheese you are used to, but it also has something else, a bit of smoked Gouda. Smoked Gouda (“GOO·duh” in English) is originally from Holland. It is a creamy, white cheese that the cheesemaker exposes to smoldering wood chips, giving the Gouda a rich smokiness that reminds many people of the smell and taste of bacon.
California Pizza Recipe
Although this recipe only calls for a very light sprinkling of smoked Gouda, you can feel free to replace up to half of the mozzarella cheese with it if you like the taste.
The toppings start with pre-cooked chicken. When cooking the chicken beforehand, make sure to slightly under-cook it to avoid the chicken pieces from drying out in the oven. Next, use a mandolin to cut the red onions as thinly as possible.
If you don’t have a mandolin, use a sharp knife and do the best you can. After the pizza comes out of the oven, sprinkle some rough-cut cilantro on top right before serving.
Bbq Chicken Pizza
Some people think cilantro tastes like soap, and if you are one of those people, of course, you don’t have to use it. But if you have never had cilantro before, this is an excellent recipe to try it out. Cilantro is the leaves of the coriander plant, so if you like coriander seeds, you will also probably like cilantro. Cilantro’s unique flavor goes lovely with the sweetness of the sauce, the smokiness of the Gouda, and the acidity of the red onions.
Did you know California Pizza Kitchen has a great cookbook? They sure do! And you can get it on Amazon:The California Pizza Kitchen Cookbook.
Calories: 169 kcal | Carbohydrates: 19 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 22 mg | Sodium: 438 mg | Potassium: 98 mg |
0 Response to "California Pizza Kitchen Pizza Recipes"
Posting Komentar