I love copycat recipes! There is something so fun about being able to re-create some of your favorite recipes from a restaurant and save a lot of money while doing it! Some of our greatest memories here in Ohio is with friends having Cafe Rio nights. When we found an amazing recipe for Olive Garden's Zuppa Toscana, my hubby was so excited (it's the only soup I've ever seen him excited about.) It is just plain fun :)
I honestly can't say that I have ever had this pizza from the California Pizza Kitchen...I am usually partial to their yummy salads. Maybe next time I'll have to try this to compare because it was dang good! It may be a bit spicy for the kiddos, so you may have to have another option for them...but you need to try this!
Copycat California Pizza Kitchen Thai Chicken Pizza
1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)
To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.
Recipe Source: Annie's Eats
1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt
Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.