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.



BLT Pizza

California Pizza Kitchen BLT Pizza
Copycat Recipe

Make 2 pizzas

Pizza Dough
3/4 cup warm water (105 to 115 degrees F)
1-1/2 teaspoons yeast
2 teaspoons sugar
1-3/4 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
cornmeal, semolina or flour for handling

The Pizza
1 tablespoon olive oil
2 cups shredded mozzarella cheese
1/2 cup crumbled, crisp cooked applewood bacon
2-3 Roma tomatoes sliced in 1/4 inch slices
3 cups chopped romaine lettuce
3-4 tablespoons mayonnaise

Pizza Dough:  Dissolve yeast and granulated sugar in 3/4 cup warm water in a small bowl. Let the mixture sit for 5 minutes or until it gets foamy on top. Combine flour and salt in a large bowl. Make a depression in the flour and pour the yeast mixture and oil into it. Stir the liquid and gradually drawing more flour in with the liquid, until you can form the dough into a ball. Knead the dough on a lightly floured surface for 10 minutes, or until the texture of the dough is smooth. Coat dough with oil, cover it and let it sit in a warm spot for 1-2 hours or until it doubles in size. Punch down the dough, cover it again and let it sit overnight in your fridge
Form the dough into a ball and roll out on a floured surface until very thin and about 10 inches in diameter.
When ready to use pizza dough remove the dough from the refrigerator. Let it sit at room temperature to warm up. This will take about 2 hours.

Place a pizza stone oven and bring the temperature up to 500 degrees F.

Divide the dough in half and rolling one-half into a 10" circle on a lightly floured surface. Place the dough onto a pizza pan or a pizza peel that will be used to slide the dough onto the hot pizza stone. Be sure to flour the pan or pizza peel liberally with flour so that the assembled pizza will slide off easily.

For each Pizza:  Brush 1 tablespoon olive oil over each circle of pizza dough. Spread 3/4 cup mozzarella cheese over oiled dough. Sprinkle 1/4 cup bacon over cheese. Place 8-10 tomato slices over the bacon. Sprinkle tomatoes and bacon with 1/4cup of mozzarella. Transfer pizza to oven. Bake until golden brown and cheese is bubbly at the center of the pizza. Carefully remove pizza from oven and slice into 6 pieces.
Mix 2 tablespoons mayonnaise with 1 1/2 cup chopped romaine lettuce. Spread lettuce mixture over pizza and serve.

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