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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Shrimp Scampi Pizza




California Pizza Kitchen Shrimp Scampi Pizza
Copycat Recipe

Makes two 8-inch pizzas, 4 slices each

Garlic-Shallot Butter
4 tablespoons unsalted butter, divided use
1/4 cup minced shallots
2 tablespoons minced garlic
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon salt
pinch ground white pepper
1/2 cup chardonnay or favorite white wine
1 teaspoon chicken soup base (or 1/4 to 1/2 teaspoon bouillon granules) (no MSG)

Pizza
2 unbaked pizza shells (about 8 inches each or three smaller ones) or substitute your favorite pizza dough
cornmeal, semolina or flour
1 1/2 cups shredded part-skim, low-moisture mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 white or red onion, sliced into thin half rings
12 medium shrimp, peeled, deveined and cut in half lengthwise
4 teaspoons chopped fresh oregano leaves (or 2 teaspoons dried)
2 tablespoons chopped fresh flat-leaf parsley


To Make The Garlic-Shallot Butter:  In a small saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots, garlic and thyme. Cook, stirring, until mixture is light brown.  Add the salt, white pepper, wine and chicken soup base. Cook until the mixture is reduced to about 1/2 cup, stirring occasionally and adjusting the heat as necessary to prevent scorching. Remove the pan from the heat and quickly whisk in the remaining 3 tablespoons of butter.

To Make The Pizza:  Place a pizza stone in the center of the oven and preheat at 450 degrees F for at least 1/2 hour or more. Or you may bake the pizza on a baking sheet, but do not preheat the baking sheet. Sprinkle a pizza peel, clean work surface or baking sheet with cornmeal, semolina or flour to keep the crust or dough from sticking.  Spread the garlic-shallot butter sauce to within 1/2 inch of the edges of each of the crusts. Then distribute the mozzarella, Parmesan, onions and shrimp halves, skin side up, dividing evenly between the two crusts. Transfer the pizza to the oven: Bake until the crust is crisp and golden and the cheese at the center is bubbly, about 10-12 minutes. The shrimp should be opaque and cooked through.
Remove from the oven and garnish each pizza with a sprinkling of oregano and parsley. Slice and serve.

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