CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA
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
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.
CPK PIZZA SAUCE
I found this in the California Pizza Kitchen family cookbook. It doesn't make a large portion so feel free to mulitply the recipe. The recipe only covers one pie.
Provided by ohcarolita
Categories Low Protein
Time 24m
Yield 1 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in nonstick pan over medium heat. Don't allow to smoke. Add the garlic and cook, stirring constantly, until it turns light brown (about 1 - 2 minutes). Do not allow garlic to burn, as it will make the sauce bitter.
- Add the remaining ingredients except tomato paste, and stir well. Reduce the heat and summer the sauce until all of the liquid evaporates (about 10 minutes). Stir in the tomato paste and cook for an additional 2 minutes.
- Remove from heat and cool completely before using.
Nutrition Facts : Calories 164.1, Fat 13.9, SaturatedFat 1.9, Sodium 1006.4, Carbohydrate 9.9, Fiber 2.4, Sugar 5.3, Protein 2.2
CPK THICK TOMATO SAUCE
A very thick, pleasantly herb-y tomato sauce used by the California Pizza Kitchen chain of restaurants.
Provided by Pain au Chocolat
Categories Sauces
Time 27m
Yield 3/4 cup tomato sauce, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the garlic in the olive oil in a nonstick pan, over medium heat for 1 to 2 minutes, until the garlic's just starting to be translucent.
- Add the remainder of the ingredients except for the tomato paste, reduce heat slightly and cook, stirring frequently, until the tomato juices evaporate (about 10 minutes).
- Remove from heat and stir in tomato paste.
Nutrition Facts : Calories 84.4, Fat 7, SaturatedFat 1, Sodium 648.8, Carbohydrate 5.6, Fiber 1.5, Sugar 2.7, Protein 1.2
CALIFORNIA PIZZA KITCHEN PIZZA DOUGH
Years ago, in finer times, the California Pizza Kitchen website listed their recipes for pizza dough and tomato sauce. Unfortunately they've long since removed that particular content, but not before yours truly could write down the recipe. FAIR WARNING - This is an overnight pizza dough. It can be used day-of, but the difference in flavor is staggering.
Provided by Pain au Chocolat
Categories European
Time P1DT10m
Yield 2 small pizzas or calzones, 2 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the water and let it proof for 5 to 10 minutes. The yeast should have a little island of fizz/bubbles before you start. (if you're using instant yeast dissolve it in the water and skip the proof).
- In a separate bowl mix all of the dry ingredients and create a little well in the middle. Dump your yeast mixture and the olive oil into the well and stir with either your fingers or a wooden spoon.
- Once a lumpy kind of dough forms lightly oil your hands and start to knead the ball. Knead it for at least 5 minutes, until the dough is smooth but slightly tacky.
- Lightly coat the ball in olive oil and place in an airtight container, allow to rise at room temperature for 1 1/2 to 2 hours.
- You can use the dough at this point, but for a finer texture and a nice, mellow sort of tang do the following: Deflate the dough, bunch it back up into a ball, put it back into the container, and stow it in your refrigerator overnight.
- About 2 hours before you're going to make your pizza remove the dough from the refrigerator, deflate again, and split into 2 equal portions. Roll both portions into balls, sealing any cracks as tightly as possible. Place the new dough balls on opposite sides of a shallow dish and cover with plastic wrap. Let them sit at room temperature for the aforementioned 2 hours (they'll be much easier to shape).
- After this just heat your pizza stone (or failing that, the floor of your oven with both racks taken out) to 500 degrees F, roll out your dough balls, top them, and slide them into the oven using a cornmeal-dusted pizza peel (or failing that, anything smooth and thin enough to manuever, like a cutting board).
- Your pizzas will cook very quickly, so it's easier to just eyeball their progress than try to time them.
Nutrition Facts : Calories 483.3, Fat 14.6, SaturatedFat 2, Sodium 1167.7, Carbohydrate 76.6, Fiber 3.1, Sugar 4.4, Protein 10.5
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