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.



Lettuce Wraps

California Pizza Kitchen Copycat Recipe

1 tablespoon plus 1 teaspoon canola oil
1 pound minced or coarsely ground chicken
1 (5 oz.) can water chestnuts, drained and chopped
4 medium shiitake mushrooms, stemmed and chopped
1 cup lettuce wrap sauce (recipe below)
2  scallions, chopped (white and pale green parts only)
1/2  teaspoon chili oil
2 cups Crisp Rice Sticks
8 outer leaves iceberg lettuce

Heat a wok over high heat.  One tablespoon of the canola oil by drizzling it around the upper edge of the wok. Add chicken in small pieces, crumbling it with a spoon as it cooks.  Continue cooking until all the chicken is broken apart  and cooked through, 6 to 7 minutes. Drain the chicken in a large colander.

Replace the wok over the heat. Add the remaining canola oil and heat it through. Add the water chestnuts and mushrooms, and stir-fry for 30 seconds.  Add the chicken back to the wok and poor in one half cup of sauce. Cook for about 1 minute, until the liquid has been absorbed and the chicken has darkened in color. Add the scallions and chili oil, and stir-fry for about 15 seconds. Turn off the heat.

Divide the rice sticks among four plates, then divide the chicken mixture among the place, mounding it on top of the rice sticks. Dr. lettuce cups on a plate and place the remaining sauce in shallow dishes for dipping.

Dipping Sauce:
1/2 teaspoon cornstarch
1 1/2 teaspoons water
2  tablespoons + 1  teaspoon seasoned rice vinegar
2 tablespoons + 2 teaspoons  seasoned rice wine
1/4 cup soy sauce
1 tablespoon + 1 1/2  teaspoons  Asian sesame oil
1 tablespoon +  3/4 teaspoon sugar
2 tablespoons finely minced garlic
2 teaspoons finely minced fresh garlic

Stir together the cornstarch and water and set aside.

Pour the rice vinegar, rice wine, and soy sauce into a small pot. Sterling the cornstarch mixture, followed by the sesame oil and sugar. Cook this mixture over low heat until it just begins to simmer.

Add garlic and ginger, and continue cooking, stirring constantly, for about 5 minutes. Cool and use immediately, or refrigerate for up to 5 days.

Crispy Rice Sticks:
1 quart canola oil
2 ounces rice sticks
 1 package wonton wrappers

 Heat the oil to 400 degrees in a large deep pot.

 While the oil is Heating, gently unfold the bundle right stick and spread them apart. Don't worry it's on the piece of break. They can still be fried. Cut the wonton wrappers into 1/4 inch strips and toss to separate the pieces.

 When the oil is hot, place all the rice sticks in the pan, pressing down gently with the wire skimmer ( if they won't all fit, then fry half at a time.). They will puff immediately.  Cried for about 5 Seconds. Fry wonton strips for about 30 seconds, Or until golden brown.

 Remove immediately with the wire skimmer, and drain on several layers of paper towels. Allow the rice sticks for 1 ton straight cool.

 Gently crush the fried rice stick with your hands. Store either topping at room temperature in an airtight container for up to 24 hours.


  1. Unbelieveable! This turned out exactly like the dish at California pizza kitchen. I added some asian rice noodles to sub the crunchy white noodles that they serve and it was a HIT! Made it twice in one week!

  2. I thought here were mushrooms in it?

  3. Thank you for your great post. Your post is really valuable and help me a lot. Waiting for your next similar post.

  4. This recipe was spot on! I made double the recipe and it was amazing!

  5. Does the dipping sauce made equal a cup?

  6. It;s supposition to say ginger not garlic twice so which is it, 1 tsp or 1 tlb. Of ginger???