October may be National Pizza month, but I for one never need an excuse to make homemade pizza.  I can't remember the last time I ordered a pie from my local pizza parlor and once you see how easy it is to prepare at home you may never order out for one again.  The California Pizza Kitchen Family Cookbook, written by California Pizza Kitchen founders Larry Flax and Rick Rosenfield, is ideal for any pizza loving family. The recipes are simple and inspiring and there is something in here for everyone, including that picky teenager that's decided she's not eating any pizza at the moment because it has too many carbs, have her try out the Avocado Club Egg Rolls (see below) - they are Super tasty! My favorite pizza recipe by far had to be "The Greek Pizza", taking all of the delicious flavors of your classic Greek salad and translating it into an even more delicious pizza pie. This book is truly fun for the entire family, and as anyone who has kids that like to cook know, making pizza is a great way to get and keep kids in the kitchen.   

The Greek Pizza

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

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

CPK has had tremendous success with salad pizzas, and we’re constantly looking for more that will make sense. That is how we came to this pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers, and a tangy lemon-herb vinaigrette. Just hold the lettuce and eat with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza.

• 1 pound Traditional Pizza Dough (see recipe below)
• 2 tablespoons Extra-virgin olive oil
• 6 ounces Mozzarella cheese, grated (2 cups)
• 2 Grilled Greek Chicken breasts (see recipe below), cut into 1/2-inch pieces
• 3 cups Greek Salad (see recipe below)
• 3/4 cup Tzatziki Sauce (recipe follows)
• 1 ounce Feta cheese (about 1/4 cup), crumbled
• 2 teaspoons Italian (flat-leaf) parsley, chopped
  

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 spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. 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 measurements in half.

3.  Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.

4. Transfer the pizza(s) 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.

5. Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.

6.  Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.

Traditional Pizza Dough

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 1 pound - enough for one 13 inch pizza, two 9 inch pizzas or four 6 inch pizzas 

• 1 teaspoon active dry yeast
• 1 cup + 1 tablespoon warm water (105 to 110 degrees)
• 1 1/2 cups Unbleached bread or all-purpose flour
• 2 teaspoons Sugar
• 1 teaspoon Kosher salt
• 1 tablespoon + 1 teaspoon Extra-Virgin olive oil

1. In a small bowl, dissolve the yeast in the water.  Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.

2. If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently.  In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute.  Add the dissolved yeast and place the bowl and paddle on the mixer.  Start mixing on the lowest speed to mix.  Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic.  Do not over-knead, as this will build up too much gluten and make the dough difficult to shape.  If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body".  Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball.  Over-kneading could overheat the dough because the mixing bowl is directly above the motor.  If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine.  Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil.  Use a wooden spoon to combine the ingredients.  Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes.  It should be smooth and elastic, but will still be slightly sticky.

3. Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips.  Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward.  Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.  

4. About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator.  If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.

5. Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.

6. Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size.  Seal the top of the dish with clear plastic wrap.  Set aside at room temperature until the dough balls have doubled in size, about 2 hours.  They should be smooth and puffy.  Dress the pizza according to the recipe. 

Grilled Chicken for salads, pizzas, and panini

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

By simply changing the seasoning you can use this method to grill chicken breasts for any of our dishes.

• 2 pounds Boneless, skinless, chicken breasts
• For Grilled Greek Chicken:
• 1 to 2 tablespoons Olive oil
• 1/4 cup Greek spice blend 

1. Place the chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of 1/2 inch.  Do not pound them too thin; this is just to ensure that they will cook evenly.

2. Combine the olive oil and seasonings in a large mixing bowl.  Stir to mix.  Add the chicken breasts to the bowl, one by one, turning each in the marinade.  Place the chicken in the refrigerator for 10 to 20 minutes.

3. If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side.  Do not overcook.  If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes.  The internal temperature should be 165 degrees. 

4.  Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Greek Salad 

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 3 cups 

• 1 large or 2 small, peeled, and diced 3/8 inch English cucumber
• 2 medium, seeded and diced 3/8 inch Roma tomatoes
• 1 medium, chopped Red onion
• 1/2 cup, drained and halved lengthwise Pitted kalamata olives
• 1 teaspoon Lemon juice
• 1 teaspoon Red wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon minced Garlic
• Pinch Dried oregano leaves
• Pinch Kosher salt
• Pinch Ground black pepper
• 1 tablespoon Extra-Virgin olive oil

1. Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl

2. Whisk together the remaining ingredients in a small bowl and add to the vegetables.  Stir well.

3. Use immediately, or store in the refrigerator for up to 24 hours.

Tzatziki Sauce

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 3/4 cup

• 1/4 cup Mayonnaise
• 3 tablespoons Plain yogurt
• 3 tablespoons Sour cream
• 1 ounce Feta cheese
• 1 1/2 tablespoons Cucumber, peeled, seeded, and diced
• 1/2 teaspoon Dried mint leaves
  

Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using.

Avocado Club Egg Rolls

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 8 egg rolls (4 to 8 appetizer servings)

Everyone loves egg rolls, but they’re just as much fun to make as they are to eat. It’s really a family affair, where adults can do the chopping and frying, and the kids make the rolls. The best part is the combination of flavors and textures: creamy avocado, crisp bacon, garlicky grilled chicken, and melted cheese. Be sure to prepare these in the exact order written, to prevent the wrappers from becoming soggy. You can use your favorite ranch dressing to make the Ranchito Sauce for dipping.

• 8 Egg roll wrappers (6-inch square)
• 1 Grilled Chicken breast, diced 3/8 inch
• 2 large Roma tomatoes, seeded and diced 1/4 inch
• 1/4 cup Cooked bacon, chopped (1 to 2 strips)
• 2 ounces Monterey Jack cheese, grated
• 1 medium Ripe Hass avocado, peeled, pitted, and sliced
• 2 large Eggs
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• 2 to 3 cups vegetable oil
• 4 large sprigs Italian (flat-leaf) parsley
• 1/4 cup Ranch dressing
• 1/4 cup Mayonnaise
• 1 tablespoon + 1 1/2 teaspoons hot sauce
  

1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).

2. Distribute the chicken, tomatoes, bacon, and  cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.

3. Stir the eggs in a small bowl to lightly liquify. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.

4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.

5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.

6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.

7. Make Ranchito Sauce by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. Serve the egg rolls with the Ranchito Sauce in one bowl and the remaining 3/4 cup ranch dressing in another bowl on the side for dipping.

About the California Pizza Kitchen Family Cookbook

Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad. This book will show you how to make three kinds of pizza dough with step-by-step instructions, and it even presents ideas for create-your-own pizza parties.

Available from Amazon.com

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