California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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CPK's Neapolitan Thin Crust Pizza Dough



NEAPOLITAN THIN CRUST PIZZA DOUGH
California Pizza Kitchen Recipe

Dough:
1 teaspoon active dry yeast (not the "quick-rise type)
3/4 cup PLUS 1 1/2 tablespoons warm water (105°F to 110°F)
1 3/4 cups unbleached bread or all-purpose flour, plus extra for rolling
2 tablespoons whole wheat flour
1 teaspoon sugar
1 teaspoon kosher salt
2 teaspoons extra virgin olive oil

Special Equipment:
stand mixer with paddle attachment or food processor with plastic blade (both optional) -- do not use a hand mixer which may shred the dough
wooden rolling pin (thicker in the middle if you have one)

Makes about 14 ounces -- Enough for one 14-inch pizza or two 10-inch pizzas

1. In a small bowl, dissolve the yeast in the water.  Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.

2. 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 teaspoon of the olive oil and stir by hand 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 blade will cut through the gluten strands and keep the dough 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 mixing bowl, and stir to combine.  Make a well in the middle and pour the liquids, reserving 1 teaspoon of the olive oil.  Use a wooden spoon to combine the ingredients.  Once all the flour is mixed in, turn the dough onto a lightly floured surface and, with lightly oiled hands, knead the dough for 5 minutes.  It should be smooth and elastic, but will still be slightly sticky.

3. Place the remaining teaspoon of oil in a 1-quart mixing bowl and spread it with your fingertips.  If desired, divide the dough into halves.  Place the dough ball in the bowl, move it around the oil, then turn it over so that the oiled side is facing upward.  Let dough rise on an oiled cookie sheet covered loosely with plastic wrap or a damp towel until doubled in bulk, about 2 hours at room temperature.

4. To roll and shape the dough, lightly flour your hands and generously flour a clean, flat work surface.  Work with 1 piece of dough at a time.  Place it on the floured surface and press down with your fingertips in the middle, spreading the dough with your hands.  When the dough has doubled in width, use a floured rolling pin to roll it very thin, like flatbread.  The outside rim should be slightly thicker than the center of the dough.

5. Using a bread spatula, transfer the dough to a pizza peel.  Don't worry about keeping a perfect circle; you can reshape the pizza once it is on the peel.  reshape the dough slightly, pinching together any holes that may have formed.  Dress the pizza according to the recipe.


Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel

Product Description

The Hamilton Beach 6-Speed Classic Stand Mixer lets you determine the best tool for the job. Kneading a batch of sticky dough? Let the mixer do the work. Blending a quick dressing? Remove the hand mixer from the base to achieve the fast results you want. That sort of versatility is what this interchangeable hand/stand mixer can offer your kitchen. Attachments including traditional beaters, whisk and dough hooks make tackling any mixing job easy. Other features include 6 speeds and a QuickBurst button and Bowl Rest mixer stabilizer and a classic brushed stainless steel bowl. 








Bradshaw International 23830 10-Inch Wooden Rolling Pin

Product Description
10" Long x 2" Diameter, Wood Rolling Pin, 1 Piece Barrel Construction, Genuine Hardwood, Nylon Bearings.

Product Details
Size: 1
Brand: Bradshaw
Dimensions: .80" h x 1.00" w x 3.20" l, 1.20 pounds






Lodge Cast Iron Pizza/Bake Pan PreSeasoned, 14 inch Diameter

Product Description
14" Diameter, Pre-Seasoned Cast Iron, Pizza/Bake Pan.

Product Details
Size: 1
Brand: Lodge
Dimensions: 1.40" h x 14.80" w x 18.50" l, 11.00 pounds




Seafood Miso Salad



SEAFOOD MISO SALAD
California Pizza Kitchen Restaurant Recipe

1 head napa cabbage, cut into 1 inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienne cut
1 small Daikon radish, peeled and julienne cut
1 large English cucumber, cored and julienne cut
2 cups cook shelled edamame
1 3/4 cups Miso Dressing (recipe below)
3 cups Fried Wonton Strips
2 cups Crisp Rice Strips
2 ripe avocados, pitted and cut into 1/2 inch dice
1/2 pound lump crab meat, shredded
10 ounces cooked shrimp, quartered, tails removed
4 scallions, thinly cut at an angle (white and pale green parts only)

Place the cabbages, carrots, radish, cucumber and edamame in a very large mixing bowl and toss to mix. Pour in 1 cup of dressing and toss to mix. Pour in 1 cup of dressing and toss,  making sure that everything is evenly coated. Gently toss in the Fried Wonton Strips, Crisp Rice sticks, and diced avocado.

Divide the salad among 4 very large, chilled serving plates. Top each with crab and shrimp. Place the remaining dressing in a squeeze bottle and drizzle over the salads. Garnish with scallions and serve.

Miso Salad Dressing:
1/2 cup light yellow miso
1/3 cup rice wine vinegar
1/2 cup sugar
1 egg, lightly beaten
3/4 teaspoon kosher salt
 Pinch ground black pepper
1/4 cup cold water
3/4 cup soy bean oil

Place all the ingredients except the oil and water in a blender or food processor.  Add 1/4 cup cold water and mix well. With the machine on, add the oil in a thin stream until it is completely
incorporated. Used immediately or refrigerate for up to 3 days. Mix well before using.

Greek Salad



GREEK SALAD
California Pizza Kitchen Restaurant Recipe

1 large English cucumber
2 medium Roma tomatoes, seeded and diced
1 medium red onion, chopped
1/2 cup pitted Kalamata olives, drained and halved lengthwise
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon sugar
1/4 tsp garlic,  minced
pinch dried oregano
pinch kosher salt
pinch ground black pepper
1 tablespoon extra-virgin olive oil

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.

Potato Leek Soup



POTATO LEEK SOUP
California Pizza Kitchen Restaurant Recipe

1/2 pound leeks (cleaned, trimmed and sliced, white part only)
1 pound russet potatoes, peeled, and cut into 1/2 inch chunks
3 cups water
2 teaspoons kosher salt
1 bay leaf
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon ground white pepper
1 1/2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
1 1/3 cups chicken stock
1/2 cup heavy cream
1 1/2 cups half and half
2 tablespoons chopped scallion green for garnish

Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 quart pot over medium heat. While the potatoes are cooking, cook the remaining leeks in olive oil in a separate pan over medium heat for 10 to 15 minutes, stirring frequently. Add the soy sauce to the leeks after they have begun to caramelize. They should not be crispy or black. Continue cooking, gently, until the leeks are a uniform caramel color.

Add the stock to the leek pan and carefully pour the leeks and stock into the potato pot. Use a rubber spatula to recover all pan drippings and add them to the potatoes.

When potatoes are soft and crumbly, remove the pot from the burner. Remove and discard the bay leaves and process the soup to a coarse puree. Return the soup to the pot, whiskey and cream and half and half. Bring the soup to a gentle boil and remove from heat.

Tuscan Bean Soup


TUSCAN BEAN SOUP
California Pizza Kitchen Restaurant Recipe

1 pound dried white kidney beans, (cannellini)
1 pound Roma tomatoes
9 cups vegetable broth
1 quart water
3/4 pound carrots, peeled and cut into 1/4 inch rounds
1/4 head green cabbage, cored and cut into 1/4 x 2 inch pieces
1/2 pound white mushrooms, cut into 1/8 inch thick slices
3 ounces tomato paste
10 large fresh basil leaves, cut into strips
2 tablespoons dried oregano

Carefully sort through the beans, discarding any stones, debris, or discolored beans.  Rinse the beans under cold running water. Put them in a large pot and add a cup of cold water. Bring to a boil over high heat and boil continuously for five minutes longer. Remove the pot from the heat and leave the beans to soak in the water for 30 minutes. Drain the beans, discarding the water.

 Meanwhile prepare the tomatoes. Bring a pot of water to rapid boil. Set a large bowl full of ice in the counter nearby and fill it with cold water. Use a small sharp knife to cut a small shallow X  in the skin of each tomato on the end opposite of the stem. Carefully drop it into the boiling water and leave them there just until the skins wrinkle and loosen, 45 seconds to 1 minute.

 Immediately transfer the tomatoes, using a metal skimmer or slotted spoon, to the ice water to chill them. Then let them out and use a small sharp knife to cut out the cores. Starting at the X, use your fingers, with the help of the knife if necessary, to peel off the loosened skin. Got to peel tomatoes crosswise in half to expose their seeds. With a finger, carefully scrape out the seeds and discard them.  Cut the tomatoes into 1/2 inch cubes. Set aside.

 To make the soup, combine the beans, tomatoes and all the other ingredients. In a soup pot or large saucepan bring to a boil over high heat. Reduce the heat to medium and continue to simmer briskly for 1 hour. Ladle into soup bowls and garnished with croutons.

Portobello Mushroom Penne



PORTOBELLO MUSHROOM PENNE
California Pizza Kitchen Restaurant Recipe

Portobello Mushrooms:
1/4 cup olive oil
1/2 pound fresh portobello mushrooms, cut into 1/4 inch thick slices
1/4 pound fresh white mushrooms, cut into 1/4 inch thick slices
1/4 pound fresh shiitake mushrooms, cut into 1/8 inch thick slices
1/4 pound fresh oyster mushrooms, cut into 1/8 inch slices
2 teaspoons salt
1 1/2 teaspoons chopped fresh thyme

Pasta:
1 pound dry penne
3/4 cup extra virgin olive oil
4 tablespoons minces garlic
1 teaspoon salt
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh Italian parley

To make the Portobello Mixture: In a large nonstick frying pan, heat the olive oil over high heat. Add the portobello and white mushrooms and cook, stirring frequently, for 5 minutes. Add the remaining mushrooms, salt, and thyme, and continue to cook, stirring frequently, until the mushrooms are lightly browned, 5 to 7 minutes more. Remove from the heat and set aside.

To prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes. Meanwhile, in a large nonstick frying pan over medium high heat, heat the extra virgin olive oil. Add the garlic and salt and cook, stirring for 1 minute. Stir in the Portobello Mushroom mixture, thyme, and parsley. Cook, stirring, for 2 minutes. Drain the pasta and toss it with the mushrooms in a large bowl until combined.

Fudge Pecan Pie



FUDGE PECAN PIE
California Pizza Kitchen Restaurant Recipe

Pie Crust:
1 (9 inch) deep dish pie crust, frozen
1 tablespoon vegetable oil
1 tablespoon all purpose flour
1 egg yolk, lightly beaten

Pie Filling:
1 1/3 cups dark corn syrup
1/2 cup firmly packed light brown sugar
1 tablespoon + 1 teaspoon Myer's Rum
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/3 cup hot fudge sauce
5 tablespoons unsalted butter, cut into cubes
3 eggs, beaten just until smooth
1 cup shelled pecan halves

To prepare the pie crust:  Preheat the oven to 350 degrees. Carefully lift the pie shell from its foil baking tin and sent to one side. Using a pastry brush, lightly coat the inside surface of the tin with the vegetable oil. Lightly but evenly dust the oil service with flour, then invert the tin over the sink and gently tap out the excess flour.

Gently return the power to the tin and let it thaw at room temperature until it is soft enough for you to repair any cracks in the pastry. With lightly moisten fingertips gently pat any small cracks to seal them. Dip the pastry brush in the egg yolk and brush the inside of the shell, avoiding the upper room but paying special attention to brush and any cracks in the shell. Make the unfilled shell for 8 minutes. Then set aside, leaving the oven on.

To make the filling:  In a medium saucepan over medium-high heat, use a wooden spoon to stir together the corn syrup, brown sugar, rum, vanilla extract, and salt. Bringing the mixture to a boil, then immediately remove from the Heat and stir in the hot fudge sauce. Let cool for 5 minutes, then stir in the butter cubes until they have melted and thoroughly Blended in. Beat vigorously with a wooden spoon, adding the eggs. Continue beating until they are thoroughly Incorporated.

Pour the filling mixture into the pie shell. Neatly arrange the pecan halves, flat sides down, on top of the filling. Put the pie in the oven and bake until the filling is set and springs back lightly when carefully touched with a finger, about 45 minutes.

Remove from the oven, place it on a wire cooling rack, and let it sit at room temperature for at least 30 minutes before cutting into wedges and serving.

Eggplant Parmesan Lasagna



EGGPLANT PARMESAN LASAGNA
California Pizza Kitchen Restaurant Recipe

Marsala Mushrooms:
3 tablespoons unsalted butter
2 tablespoons minced garlic
3/4 pound white mushrooms, cut into 1/8 inch thick slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons dry marsala wine

Eggplant Parmesan:
1 cup seasoned bread crumbs
3 large eggs
3/4 large eggplant, peeled and sliced into 1/2 inch thick rounds
1/2 cup olive oil
4 tablespoons freshly grated parmesan cheese

Lasagna:
1/2 pound dry lasagna noodles
1 recipe for marinara sauce
2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley

To make the Marsala Mushrooms: Melt the butter in a small non-stick frying pan over medium heat. Add the garlic and cook, during until it gives off its aroma, about 2 minutes. Add the mushrooms, salt and pepper and cook, stirring, until the mushrooms just begin to Brown around the edges, 5 to 7 minutes.  Stir in the Marsala wine  and continue cooking until all the liquid has been absorbed for evaporated, about 12 minutes more. Transfer to a bowl, let cool slightly, cover with plastic wrap and refrigerate.

To make the Eggplant Parmesan: Spread the bread crumbs on a plate.  In a mixing bowl, beat the eggs thoroughly.  Dip the eggplant slices, one at a time, in the eggs to cook them thoroughly, then stand them on their edges  briefly to drain off the excess. Dredge eggplant slices in the crumbs to cook thoroughly. Set aside on a plate and discard any remaining crumbs.

In a large heavy skillet, eat one fourth cup of olive oil over high heat until it begins to give off faint wisps of smoke. Carefully place half of the breaded eggplant slices in a pan and cook, rotating the pan to ensure even cooking, until their undersides are lightly browned, about 2 minutes more. Transfer the slices, cheese side down, to a smooth surface such as a plate or baking sheet. Sprinkle 1 tablespoon of Parmesan cheese on top of the couch places. Repeat the process with the remaining 1/4 cup olive oil, breaded eggplant slices, and 2 tablespoons of Parmesan cheese. Set aside.

To make the Lasagna: Bring a large pot of salted water to a boil and add a small splash of olive oil. Add the lasagna noodles and cook al dente, 8 to 10 minutes.

Preheat the oven to 350 degrees. On the bottom of a 13 x 9 inch baking pan, evenly spread 1 cup of the Marinara Sauce. Place a layer of lasagna noodles over the sauce. Evenly cover the pasta with the Marsala Mushrooms. Sprinkle 1 cup of mozzarella cheese over the mushrooms, then spread 1 cup of Marinara Sauce over the mozzarella cheese. Sprinkle 1/2 cup of the Parmesan cheese over the Marinara Sauce, then place another layer of the lasagna noodles on top. Arrage the Eggplant Parmesan slices evenly on top of the pasta, and sprinkle with the remaining 1 cup of mozzarella cheese and 1/4 cup of the Parmesan cheese. Spread the remaining Marinara Sauce on top. Bake for 40 minutes. Garnish with the remaining 1/4 cup of Parmesan cheese and the parsley.