If you want to learn how to make some of your favorite California Pizza Kitchen recipes, it’s really easy. Some of the recipes are a bit elaborate, but others can be whipped up in your own kitchen in a matter of minutes. While nothing compares to having someone else do all of the cooking, it’s not always practical to eat out. Learning how to prepare California Pizza Kitchen recipes at home can save you a good bit of cash. Read on for all the juicy, delicious details about making your own California Pizza Kitchen pizzas, pastas and salads!
What are CPK recipes? Take a look here and see how you can make your own versions of California Pizza Kitchen’s trademark dishes.
Making the Pizza Dough
If you aren’t making your pizza right away, you can store the dough. Remove the container lid, mash the dough down (back into a ball) and then recover and store in the refrigerator. When you are ready to make the pizzas, take the dough out and again, “deflate” it and separate the dough into two equal portions. Now roll each portion into a ball, roll them out and sprinkle with a little flour. Now you’re ready to add your toppings – voila! And no, you don’t have to roll the dough and toss it into the air – though you could if you wanted to, just for effect.
Sedona White Corn Tortilla Soup
Next, remove the soup from the heat and puree using a hand-held propeller blade processor. You can do this in batches and, if you don’t own a hand-held processor, you can also use a blender. Put the soup back on the heat and then add the remaining corn (about one cup). When you’ve brought the soup to a low boil again, remove from heat and garnish with two cups of shredded, sharp cheddar cheese, 1/2 cup of chopped cilantro and some yummy blue corn tortilla chips.
California Pizza Kitchen Chopped Salad
For the dressing, whisk together one teaspoon of minced garlic, two teaspoons each of minced shallots and dried parsley, two tablespoons of Dijon mustard, 1 1/2 teaspoons of dried oregano, 1/2 teaspoon of black pepper (ground), 1/4 teaspoon of salt, 1/3 cup of red wine vinegar, 1 1/3 cups of olive oil and three tablespoons of grated Parmesan cheese. Once the mixture is thoroughly combined, refrigerate for about one hour.
To make the actual salad, toss together 1/2 head each of romaine and iceberg lettuce (cut the lettuce into 1/8 wide strips or smaller/larger, depending on your preference), 12 leaves of chopped basil, three cups of shredded mozzarella cheese, four cups of seeded, diced tomatoes, three cups of diced turkey breast, one cup of garbanzo beans and 1/2 cup of salami. As with the lettuce, cut the salami into semi-thin strips. Finally, add two tablespoons of chopped scallions. Now it’s serving time: When you are ready to serve, add the salad dressing and toss everything well. All set!
California Pizza Kitchen Thai Crunch Salad
Next, add approximately four (cooked) chicken breasts, cut into 1/2-inch cubes. To give extra flavor, marinade the chicken in a mixture of six tablespoons of olive oil, two tablespoons of chopped garlic, one tablespoon of soy sauce and 1 1/2 teaspoons of salt. Grill the chicken, if possible – but if not, bake for 30 minutes at 350F.
To make the lime-cilantro dressing, combine 1/4 of a small red pepper (cut into small pieces), one small bunch of cilantro, one tablespoon and two teaspoons each of honey and white vinegar, one tablespoon and 1 1/2 teaspoons of lime juice, 1 1/2 teaspoons of light corn syrup, 1/2 teaspoons each of Asian sesame oil, kosher salt, two teaspoons of Dijon mustard and 1/4 teaspoons each of minced, fresh ginger and black pepper. To combine, add all the ingredients to a food processor and process until everything is smooth (about 30 seconds, give or take). Slowly add in 1/2 cup of extra virgin olive oil. Next, add the mixture to the salad.
Finally, you’ll want to add a zesty Thai peanut dressing to your Thai crunch salad. Begin by whisking together two tablespoons of peanut butter (creamy), one tablespoon each of honey and rice vinegar and 1 1/2 teaspoons each of soy sauce and water. Slowly add in one tablespoon of sugar, 3/4 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Next, add a pinch of red pepper flakes. Note: IF you want a slightly spicier dressing, you can opt to go heavier on the red pepper and/or the cayenne, but be careful not to overdo or you’ll overpower your delicious salad! Whisk together all of the ingredients and add one tablespoon of canola oil. When everything is thoroughly combined, add the Thai peanut dressing to your salad and serve! Yum!
Thai Chicken Pizza
Using 1/2 pound chicken breast, cut the chicken into 1/4-inch strips. Season each strip with a bit of red pepper and salt for zesty flavor. Saute the strips in two tablespoons of olive oil until the chicken is fully cooked (about 7-8 minutes). Dip each of the strips into the peanut sauce marinade and refrigerate. Now, it’s time to work with the dough. Spread about 1/4 cup of the peanut sauce over the two (flat) pizza doughs and add 1/4 cup of shredded mozzarella cheese over the sauce. Now, add the chicken strips over the cheese. Bake for approximately 10 minutes – or until you see the pizza crust bubbling. When it’s nice and crispy, remove the pizzas and then sprinkle with a nice topping of shredded carrots and chopped cilantro.
Grilled Sausage and Pepper Penne
To make the pasta, grill eight Italian sausage links (sweet and spicy!) and refrigerate for about one hour. Next, cook one pound of dry penne by boiling for about 9 minutes (for al dente). In a large frying pan, heat 1/4 cup of olive oil and add 3/4 each of thinly sliced white onion, yellow and red bell peppers to the oil. Cook for 3-4 minutes. Now, slice the chilled Italian sausage into 1/4 inch thick round slices and add to the peppers. Cook for about another minute and then slowly stir in your marinara sauce. Add two teaspoons of salt and 1/2 teaspoon of ground black pepper and, when the mixture is simmering, add 1/2 cup of (freshly grated) Parmesan cheese.
When the pasta is thoroughly cooked, add your sausage and marinara sauce and serve.
BBQ Chicken Pizza
In a large pan, add one tablespoon of olive oil to medium high heat. Next, add approximately 10 ounces of boned, skinned chicken pieces to the pan and allow them to saute for about 6-8 minutes. Remove the chicken, coat with barbecue sauce and refrigerate. While the chicken is cooling, add 1/4 cup of barbecue sauce over each of your two (roughly) nine-inch pizza doughs. Spread the sauce evenly over the pizza crust and then top with one cup of Gouda cheese (on each pizza). Next, add the chicken pieces to the pizza an then a few round slices of red onion. Bake for about 10 minutes, until you see the cheese bubbling and/or the pizza crust getting nice and crispy. Remove from the oven and sprinkle about one tablespoon of cilantro over each pizza.