Cpk Pizza Sauce Recipes

CHICKEN PICCATA (CPK COPY CAT) RECIPE - (3.9/5)

Chicken Piccata (CPK Copy Cat) Recipe - (3.9/5) image

Provided by peridot728

Number Of Ingredients 19

Ingredients

1 1/2 tablespoons plus 1/3 cup light-tasting olive oil, divided
6 tablespoons shallots, minced
1 to 2 tablespoons garlic, minced
3/4 cup dry white wine
2 cups chicken stock
1/2 cup fresh lemon juice
Kosher salt
4 chicken breast halves, skinless, boneless
1/2 cup all purpose flour
2 teaspoons seasoned salt
1/4 teaspoon dried basil leaves, crushed
1/2 teaspoon ground white pepper or to taste
1 cup heavy (whipping) cream
1/2 teaspoon black pepper, or to taste
1/4 cup ( 1/2 stick) butter
5 tablespoons capers, rinsed and drained
2 tablespoons flat leaf parsley, chopped, plus extra sprigs for garnish
1 to 1 1/2 pounds spaghettini
1 large lemon, cut into 1/4-inch slices

Steps:

Start the sauce. Place a heavy nonstick pan over medium heat; add 1 1/2 tablespoons oil. When hot, add shallots and garlic, stirring to prevent scorching; cook until soft, about 3 minutes. Stir in wine; simmer about 5 minutes. Stir in stock, lemon juice and 2 to 3 teaspoons salt to taste, and bring to a boil. Reduce heat and simmer for 10 minutes. Pour sauce through a strainer and discard solids. Return liquid to the pot, set aside and keep warm. Prepare chicken. Place chicken breasts between sheets of plastic wrap; pound to about 1/2 inch. In a shallow plate, stir together flour, seasoned salt, basil and white pepper. Dredge chicken in seasoned flour, shaking off excess. In a large skillet over medium-high heat, heat half of the remaining 1/3 cup oil. Add half the chicken and cook until golden brown on one side, about 1 1/2 minutes. Turn and cook on the second side until lightly browned, about 1 minute. Remove to a platter and keep warm. Repeat with remaining oil and chicken. Whisk the cream into the sauce. Stir into the skillet, scraping the bottom of the pan to deglaze. Stir in black pepper, butter, capers and chopped parsley; cook and stir over medium heat for a minute or two, just until heated through. Taste; add salt if necessary. Meanwhile, cook the pasta in boiling water until al dente. Drain pasta and return to pot. Stir sauce and lemon slices into pasta; toss well to coat. To serve, arrange chicken on serving plates, mound pasta alongside, and drizzle any remaining sauce over chicken. Garnish with parsley sprigs and serve immediately.

CPK PIZZA SAUCE

Cpk Pizza Sauce image

I found this in the California Pizza Kitchen family cookbook. It doesn't make a large portion so feel free to mulitply the recipe. The recipe only covers one pie.

Provided by ohcarolita

Categories Low Protein

Time 24m

Yield 1 1 cup, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons garlic
2 roma tomatoes (1/2 pound)
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon kosher salt
1 pinch ground black pepper
1 tablespoon tomato paste

Steps:

Heat the olive oil in nonstick pan over medium heat. Don't allow to smoke. Add the garlic and cook, stirring constantly, until it turns light brown (about 1 - 2 minutes). Do not allow garlic to burn, as it will make the sauce bitter.
Add the remaining ingredients except tomato paste, and stir well. Reduce the heat and summer the sauce until all of the liquid evaporates (about 10 minutes). Stir in the tomato paste and cook for an additional 2 minutes.
Remove from heat and cool completely before using.

Nutrition Facts : Calories 164.1, Fat 13.9, SaturatedFat 1.9, Sodium 1006.4, Carbohydrate 9.9, Fiber 2.4, Sugar 5.3, Protein 2.2

CALIFORNIA PIZZA KITCHEN PIZZA DOUGH

California Pizza Kitchen Pizza Dough image

Years ago, in finer times, the California Pizza Kitchen website listed their recipes for pizza dough and tomato sauce. Unfortunately they've long since removed that particular content, but not before yours truly could write down the recipe. FAIR WARNING - This is an overnight pizza dough. It can be used day-of, but the difference in flavor is staggering.

Provided by Pain au Chocolat

Categories European

Time P1DT10m

Yield 2 small pizzas or calzones, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon active dry yeast
1/2 cup plus 1 tablespoon warm water (at about 110F)
1 1/2 cups bread flour (high gluten flours also work)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil (1 for dough & 1 for the bowl)

Steps:

Dissolve the yeast in the water and let it proof for 5 to 10 minutes. The yeast should have a little island of fizz/bubbles before you start. (if you're using instant yeast dissolve it in the water and skip the proof).
In a separate bowl mix all of the dry ingredients and create a little well in the middle. Dump your yeast mixture and the olive oil into the well and stir with either your fingers or a wooden spoon.
Once a lumpy kind of dough forms lightly oil your hands and start to knead the ball. Knead it for at least 5 minutes, until the dough is smooth but slightly tacky.
Lightly coat the ball in olive oil and place in an airtight container, allow to rise at room temperature for 1 1/2 to 2 hours.
You can use the dough at this point, but for a finer texture and a nice, mellow sort of tang do the following: Deflate the dough, bunch it back up into a ball, put it back into the container, and stow it in your refrigerator overnight.
About 2 hours before you're going to make your pizza remove the dough from the refrigerator, deflate again, and split into 2 equal portions. Roll both portions into balls, sealing any cracks as tightly as possible. Place the new dough balls on opposite sides of a shallow dish and cover with plastic wrap. Let them sit at room temperature for the aforementioned 2 hours (they'll be much easier to shape).
After this just heat your pizza stone (or failing that, the floor of your oven with both racks taken out) to 500 degrees F, roll out your dough balls, top them, and slide them into the oven using a cornmeal-dusted pizza peel (or failing that, anything smooth and thin enough to manuever, like a cutting board).
Your pizzas will cook very quickly, so it's easier to just eyeball their progress than try to time them.

Nutrition Facts : Calories 483.3, Fat 14.6, SaturatedFat 2, Sodium 1167.7, Carbohydrate 76.6, Fiber 3.1, Sugar 4.4, Protein 10.5

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