THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)
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
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
FAMOUS CALIFORNIA PIZZA DOUGH
One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.
Provided by Chef John
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
- Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
- Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
- Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
- Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
- Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
- Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
- Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
- Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g
ALMOST LIKE CPK GREEK PIZZA
I REALLY like California Pizza Kitchen's Greek Pizza. It's light, refreshing and I found myself thinking about this pizza so much, I had to find a way to make it at home. This recipe is a work-in-progress and would love to hear your suggestions. I'm basing this recipe off of some of the information found here: http://answers.yahoo.com/question/index?qid=20080930103528AA7XB96 I obviously made tweaks here and there. CPK doesn't use Hummus, but I personally thought that would be good and was pleasantly surprised that it worked! You can obviously use Bread/Pizza Dough, but I don't have that kind of time after work so I did use store bought Flatbread/Pitas and Hummas. The Chicken can be marinated in the rub and/or cooked before hand. The Prep Time can also be reduced by chopping the veggies and making the Tzatziki sauce the night before. Serving size is negotiable. 2 6" pita pizzas is a serving in our house, but if you serve this with a salad you could probably go one each. Can be veggie just by omitting the chicken.
Provided by Tarteausucre
Categories Lunch/Snacks
Time 1h10m
Yield 9 Small Pizzas, 4-9 serving(s)
Number Of Ingredients 30
Steps:
- Chicken Breasts: Mix together cumin, garlic powder, paprika, cinnamon, and salt. Rub chicken breast down with olive oil and spices. Grill, pan fry or bake until chicken is just cook through. Dice into small pieces.
- Preheat Oven to 350*.
- Tzatziki Sauce: Mix together all ingredients and return to the refrigerated to mellow. This becomes better the longer you let it sit.
- Veggie Topping: Mix together Lemon Juice, Basil, Oregano, Parsley and Oil Oil. Dice Cucumber, Red Onion and Tomatoes and Toss in Lemon Juice Mixture long with Feta and Olives.
- Place 2-3 Flatbread/Pitas on an aluminum lined cookie sheet.
- Top each Pita with 2 Tbsp Hummus and smear around the pizza.
- Sprinkle Pita with 1-2 Tbsp of Diced Chicken.
- Top with 3 Tbsp Mozzarella Cheese.
- Bake in a Pre-heated 350* Oven for 5-10 minutes.
- Top each Pizza with 2-3 tablespoons of the Veggie Topping.
- Drizzle with Tzatziki Sauce and Top with Chopped Avocado.
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
SHRIMP SCAMPI PIZZA (CALIFORNIA PIZZA KITCHEN)
This is a fun way to eat shrimp scampi, from the The California Pizza Kitchen Cookbook. Prep time does not include time to make dough (a nice sturdy pizza dough is good for this - one that can hold up to being coated with a butter sauce without going limp and spilling the shrimp!)
Provided by pattikay in L.A.
Categories European
Time 1h15m
Yield 1 pizza
Number Of Ingredients 17
Steps:
- garlic shallot butter:.
- melt 1 T butter in a nonstick pan over medium high heat.
- add shallot, garlic and thyme.
- cook, stirring, till mixture is reduced to about 1/2 cup (toward end of reduction, reduce heat to low and stir frequently).
- remove the pan from burner, quickly and thoroughly whisk in remaining 4 T butter.
- roasted garlic:.
- preheat oven to 325.
- coat the coarsely chopped garlic with oil.
- spread the pieces of garlic over the surface of a glass casserole or sheet pan.
- roast in the preheated oven for 25-30 minutes, until the edges of the garlic begin to brown.
- remove the garlic from the oven.
- scrape up the garlic and redistribute it in a single layer to provde even browning.
- return the garlic to oven for another 15 minutes.
- remove from the oven when it is uniformly golden brown. set aside.
- to make pizza:.
- preheat oven to 425.
- prepare dough.
- use a large spoon to spread garlic shallot butter over surface of the crust, within the rim.
- spread mozzarella over the butter sauce.
- evenly distribute the onions and roasted garlic over the cheese.
- place shrimp, skin side up evenly over the cheese and toppings.
- transfer pizza to preheated oven, bake till crust is crispy and golden and the cheese at the center is bubbly, about 15 minutes.
- the shrimp should be opaque and cooked through.
- when pizza is fully cooked, carefully remove from the oven, sprinkle oregano and parsley over the cheese.
- slice and serve.
Nutrition Facts : Calories 1318.6, Fat 99.2, SaturatedFat 59.2, Cholesterol 394.8, Sodium 2206.4, Carbohydrate 39.2, Fiber 2.6, Sugar 4.8, Protein 58.2
BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE MADE OVER!
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
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
GREEK ISLE PIZZA
I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It's so good and so easy to prepare. -Amanda Cooke, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside., In a small skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and, if desired, lemon zest. Spread over crust. Top with spinach and tomatoes., Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 328 calories, Fat 16g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 725mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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