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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Chicken Alfredo Pizza



CHICKEN ALFREDO PIZZA
California Pizza Kitchen Copycat Recipe

Makes 1 Pizza


1 lb pizza dough, store-bought or homemade
1 1/2 cups cooked or grilled, shredded chicken
2 tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon flour, plus more for dusting
1/2 cup + 2 tablespoons heavy cream
1/2 cup + 2 tablespoons whole milk
2 oz finely shredded Parmesan cheese (1/2 cup)
Salt and freshly ground black or white pepper, to taste
cornmeal, for dusting
4 oz shredded Mozzarella cheese (1 cup)
6 slices bacon, cooked and chopped
1 tablespoon extra virgin olive oil
1 1/2 tablespoon chopped green onions


Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.

To assemble pizza:  On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.

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