California Pizza Kitchen Family Recipes

JAMAICAN JERK CHICKEN PIZZA

Makes one 13-inch pizza or two 9-inch pizzas

The complex flavors of a traditional Jamaican jerk seasoning are sweet, hot, and tangy all at once. This seasoning lends itself perfectly to pizza, both as a rub for the chicken and as a seasoning for the sauce. If you’re trying to identify that unusual flavor in the blend, it’s probably allspice, which is absolutely indispensable.

Too hot for your family? Cool it down with a yogurt- or fruit-based drink.Have a great day, mon!

SHOPPING/PANTRY/REFRIGERATOR LIST

• Baby broccoli (broccolini) - 1 bunch

• Frozen corn kernels - 1⁄2 cup, thawed

• Kosher salt - Pinch

• Ground black pepper - Pinch

• Red onion -1⁄2 small, thinly sliced

• Sun-dried tomatoes in olive oil 4 halves or 4 tablespoons julienne strips

• Marinara/Pizza Sauce - 6 tablespoons

• Mozzarella cheese - 7 ounces, grated (2 1⁄3 cups)

• Grilled Japanese eggplant - 2 eggplants, cut per the recipe

• Sautéed White Mushrooms - 1⁄2 cup

• Goat cheese (chevre; optional)

PREPARATION

1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.

2. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel (see page 18 for instructions on handling and shaping pizza dough). If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping ingredients in half.

3. Spread the cooled Caribbean Sauce to within 1 inch of the outer edge of the dough. Set aside 1⁄3 cup of mozzarella and sprinkle the rest to within 1⁄2 inch of the edge of the dough. Distribute the pepper pieces over the cheese. Separate the onion rings and place them over the peppers, followed by the bacon (if desired) and chicken. Sprinkle the remaining mozzarella over the pizza.

4. Transfer the pizza to the oven and bake for 8 to 10 minutes, or until the crust is golden

brown and the cheese at the center is melted and bubbly. Slice. Garnish with scallions and serve.

VEGETARIAN PIZZA WITH JAPANESE EGGPLANT AND GOAT CHEESE

Makes one 13-inch pizza or two 9-inch pizzas

Veggie pizzas take all sorts of toppings, and CPK’s have certainly evolved over

the years. This pizza is extremely satisfying because of the “meatiness” of the grilled eggplant and the tartness of the goat cheese.

SHOPPING/PANTRY/REFRIGERATOR LIST

HOW MUCH YOU’LL NEED

• Baby broccoli (broccolini) - 1 bunch

• Frozen corn kernels - 1⁄2 cup, thawed

• Kosher salt - Pinch

• Ground black pepper - Pinch

• Red onion - 1⁄2 small, thinly sliced

• Sun-dried tomatoes in olive oil 4 halves or 4 tablespoons julienne strips

• Traditional or Honey-Wheat Pizza Dough - 1 pound

• Marinara/Pizza Sauce - 6 tablespoons

• Mozzarella cheese - 7 ounces, grated (2 1⁄3 cups)

• Grilled Japanese eggplant - 2 eggplants, cut per the recipe

• Sautéed White Mushrooms - 1⁄2 cup

• Goat cheese (chevre; optional) 2 ounces

PREPARATION

1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.

2. Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1⁄2-inch pieces, always maintaining the same angle, stopping 2 to 3 inches from the tops.

3. Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.

4. Heat a small, heavy frying pan over high heat.Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.

5. Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne

strips.

6. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel (see page 18 for instructions on handling and shaping pizza dough). If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings

in half.

7. Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1⁄3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1⁄2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.

8. Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

9. Transfer the pizza to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

FOURTH OF JULY PIZZA

Makes 1 large pizza

This is formed into a rectangle to resemble Old Glory.

SHOPPING/PANTRY/REFRIGERATOR LIST

HOW MUCH YOU’LL NEED

• Traditional or Honey-Wheat Pizza Dough -1 pound or

• Neapolitan Pizza Dough - 14 ounces

• Confectioners’ sugar - 1⁄2 cup

• Semi-sweet chocolate chips - 1 (12-ounce) bag (2 cups)

• White chocolate chips - 1 cup

• Fresh blueberries - 2 cups

• Fresh raspberries - 4 cups

• Whipped cream - 2 to 3 cups

• Vanilla ice cream - As desired

PREPARATION

1. Place a seasoned (or oiled) pizza stone in the middle of your oven and preheat to 450° F, at least 30 minutes.

2. Spread the dough on a lightly greased cookie sheet. Place half the sugar in a fine-mesh

strainer and cover the dough with a thin, even layer of sugar. This will caramelize as the pizza bakes.

3. Transfer the sugar-covered pizza dough to the oven and bake for 5 to 10 minutes, depending on the thickness of the dough. The crust should be golden brown and thoroughly cooked.

4. Remove dough from the oven, spread the semi-sweet chocolate chips evenly over the hot crust, and allow them to melt. Let the crust cool completely and the chocolate harden somewhat.

5. Decorate the pizza with blueberries and white chocolate chip “stars,” and with raspberry and whipped cream stripes. Serve with vanilla ice cream.