CALIFORNIA CAULIFLOWER BREAKFAST PIZZA
Steps:
- Preheat oven 450° Spread 1 tablesoon I Can't Believe It's Not Butter!® Spread on large baking sheet. In a food processor, process cauliflower until consistency of rice. Remove from food processor, strain and squeeze excess water. Combine strained cauliflower with 1 egg and ¾ cup mozzarella cheese. Pat into a 14-inch circle on baking sheet. Bake on the middle rack, 35-40 minutes until golden brown. Meanwhile, melt 1 tablespoon Spread in a non-stick pan over medium high heat. Add vegetables and turkey bacon. Cook until vegetables are tender and bacon is crisp; remove and set aside. Melt remaining 1 tablespoon Spread in skillet and scramble the 3 remaining eggs. Top cooked "crust" with cooked vegetables, bacon, scrambled eggs and remaining ¼ cup cheese. Broil until golden brown. Sprinkle with basil just before serving.
GRILLED CALIFORNIA PIZZAS
Steps:
- For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
- Light your grill and wait until it's hot.
- Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
- Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
CALIFORNIA TORTILLA PIZZAS
This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese.
Provided by Brent BeSaw
Categories Appetizers and Snacks Cheese
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
- Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
- Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 22.2 g, Cholesterol 18.1 mg, Fat 11.4 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 345.6 mg, Sugar 5.1 g
CALIFORNIA APPETIZER PIZZA
I got this recipe from a Pampered chef cookbook, and my husband and I made it for a Christmas-eve party. It was an absolute hit. Very tasty, and refreshing.
Provided by Pansori
Categories Cheese
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Unroll crescent dough; separate into 8 triangles.
- On a round baking stone arrange triangles in a circles with points in the center and wide ends toward the outside.
- Using lightly floured rolling pin roll out dough to a 12-inch circle, pressing seams together to seal.
- Bake 12-15 minutes, or until light golden brown.
- Remove from oven; cool completely.
- Mix together avocado, lemon juice, salt, onion and sour cream; mix well.
- Spread mixture evenly over crust.
- Shred cheese over avocado mixture.
- Sprinkle chopped crabmeat and tomato over cheese.
- Snip cilantro and sprinkle over top.
- Cut into squares.
CALIFORNIA PIZZA
With chicken, olives and avocados, this is a refreshing change of pace from the ordinary pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
- Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
- Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
Nutrition Facts : Calories 315, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg
FAMOUS CALIFORNIA PIZZA DOUGH
One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.
Provided by Chef John
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
- Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
- Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
- Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
- Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
- Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
- Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
- Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
- Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g
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