Cool California Pizza Recipes

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CALIFORNIA PIZZA RECIPE



California Pizza Recipe image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 2h20m

Number Of Ingredients 14

3/4 cup warm water
1 Tbsp active dry yeast
1/2 Tbsp honey
1 1/2 Tbsp olive oil
2 cups plus 2 Tbsp all-purpose flour
3/4 tsp salt
1/2 cup pizza sauce
2 cups 8-10 oz shredded Mozzarella cheese
6 slices of deli ham (chopped or cut into strips)
1 medium tomato (sliced)
1 small red onion (finely sliced)
6-7 mushrooms (sliced)
1/4 cup Black olives (sliced)
Fresh Basil Leaves

Steps:

  • Add 3/4 cup water and 1 Tbsp of dry yeast in the bread maker and let it stand for a 3-5 minutes.
  • Next, add 1/2 Tbsp of honey, 1 1/2 Tbsp olive oil, 2 cups + 2 Tbsp of flour, 3/4 tsp of salt in the bread-maker in the order they are listed and select the dough setting.*
  • Mine takes about an hour. The dough will be sticky and it will be easy to work with once it's oiled.
  • Drizzle another 2 Tbsp oil onto a large baking sheet. Transfer the dough onto the oiled baking sheet and turn it a couple times to make sure the dough is covered in oil.
  • Roll the dough out in the cookie sheet and spread on the pizza sauce.
  • Spread on the cheese, ham, tomatoes, mushrooms, olives and onions.
  • Bake at 415˚F for 15-20 minutes or until the crust is crisp and toppings are cooked.

CALIFORNIA PIZZA



California Pizza image

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

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick™ mix
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese, (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced

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

COOL CALIFORNIA PIZZA



Cool California Pizza image

A very easy and yummy pizza that makes a great appetizer when cut it into about twenty small squares and served cold. The recipe is from Pampered Chef.

Provided by Debs Recipes

Categories     Cheese

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (8 ounce) package refrigerated crescent dinner rolls
1/4 cup fresh-grated parmesan cheese
1 (8 ounce) package cream cheese, softened
1 garlic clove, finely minced
1/4 cup basil leaves, thinly sliced and divided or 2 teaspoons dried basil
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2 medium plum tomatoes, seeded and diced
1/2 cup pitted ripe olives, drained and chopped

Steps:

  • Unroll crescent dough and separate into triangles; on a baking stone, arrange dough triangles into a circle with their points toward the center; with a lightly floured rolling pin, roll dough into a 12-inch circle, pressing seams together to seal.
  • Bake at 350°F for 12-15 minutes or until light golden-brown; remove from oven and cool completely.
  • Stir together Parmesan and cream cheeses until smooth; add garlic and half the basil; mix well.
  • Spread cream cheese mixture evenly over top of baked crust; top with vegetables and remaining basil; cut into squares.
  • NOTE: Two teaspoons dried basil my be used if you don't have fresh basil.

Nutrition Facts : Calories 190.4, Fat 10.9, SaturatedFat 5.9, Cholesterol 38.5, Sodium 419.7, Carbohydrate 18, Fiber 3.4, Sugar 1.8, Protein 6.5

GRILLED CALIFORNIA PIZZAS



Grilled California Pizzas image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 6 pizzas

Number Of Ingredients 20

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
1/2 cup good olive oil
Cornmeal

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 PIZZAS



California Pizzas image

"This is a delicious lunch or light dinner for two," writes Sheila Martin of LaQuinta, California. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
2 flour tortillas (6 inches)
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1 medium tomato, sliced
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato and cheese. , Bake at 400° for 8-10 minutes or until cheese is melted. Cut each pizza into four wedges.

Nutrition Facts : Calories 245 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CALIFORNIA CHICKEN PIZZA



California Chicken Pizza image

Make and share this California Chicken Pizza recipe from Food.com.

Provided by ajl694s

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 -10 inch pre-baked pizza crust
1 cup kc materpiece original barbecue sauce
1 -2 cup diced shredded cooked chicken
1/2 cup crumbled cooked bacon
1/4 cup chopped green onion
8 ounces shredded mozzarella cheese
1/4 cup thin slices fire-roasted bell peppers or 1/4 cup sun-dried tomato
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Spread barbecue sauce on pizza crust, leaving 1-inch border around outside edge.
  • Arrange ingredients on top.
  • Bake 450 degrees for 10 minutes.

CALIFORNIA PIZZA KITCHEN COPYCAT PIZZA DOUGH RECIPE - (4/5)



California Pizza Kitchen Copycat Pizza Dough Recipe - (4/5) image

Provided by Karins_Cookin_Stuff

Number Of Ingredients 6

1 teaspoon yeast
1/2 cup, plus 1 tablespoon warm water (105 to 110°F), divided
1 1/2 cups bread flour or all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil, plus 1 tablespoon for coating

Steps:

  • DOUGH: Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is warm, not hot. Temperatures of 120°F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer, use the mixing paddle attachment. This batch size is too small for the dough hook to be effective. Combine the yeast-water mixture, flour, sugar, salt1 tablespoon of extra virgin olive oil, and 1 tablespoon warm water in the mixing bowl. Do not pour the salt directly into the yeast water because this would kill some of the yeast. Allow these ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. If using a food processor, using a dough blade made of plastic rather than the sharp steel knife attachment; proceed as for stand mixer. Mix just until a smooth dough ball is formed. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids, reserving the teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly tacky, that is, it should be barely beyond sticking to your hands. Lightly oil the dough ball and the interior of a 1-quart glass bowl with 1 tablespoon of extra virgin olive oil. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside and let come to room temperature, about 70 to 70°F. Allow dough to rise until double in bulk, about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form into a nice round ball and return it to the same bowl. Cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions, 4 equal portions if making appetizer-size pizza, or if smaller 6-inch pizzas are desired. Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling. Place the newly-formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. STRETCH AND FORM THE DOUGH: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface; a pizza peel is ideal for this. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough. BAKING YOUR PIZZA: Lightly sprinkle cornmeal, semolina, or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings. When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set, about 3 minutes. The peel can be slid under the pizza to move it or remove it.

CALIFORNIA GRILLED PIZZA



California Grilled Pizza image

Cook a fresh pizza topped with mushrooms, onion, and marinated artichoke hearts right on the grill in just minutes using a prebaked pizza crust on sheets of foil to keep everything nice and neat. This recipe makes 2 delicious pizzas.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 6

Number Of Ingredients 10

2 sheets (12x12 inches each) Reynolds Wrap® Aluminum Foil
2 (8 inch) pre-baked pizza crusts
2 tablespoons olive oil
1 teaspoon chopped garlic
½ medium red onion, sliced thin
1 sliced vine ripe tomato
¼ cup marinated artichoke hearts, sliced thin
4 baby portabella mushrooms, sliced thin
2 tablespoons chopped fresh basil
½ cup shredded mozzarella cheese

Steps:

  • Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
  • Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
  • Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
  • Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 27 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 361.2 mg, Sugar 2.1 g

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