California Pizza Kitchen Vegetarian Pizza

Featured Cookbook

California Pizza Kitchen Vegetarian Pizza
Little Debbie Oatmeal Lights
Nabisco Honey Maid Grahams

Book Description

Is there an audience for Todd Wilbur's Low-Fat Top Secret Recipes, a collection of fat-reduced and make-it-yourself formulas for the likes of Screaming Yellow Zonkers? Judging from the success of Wilbur's previous cookbooks, which also provide favorite food-product recipes, the answer is you bet. This book is for those times when a chocolatey Oreo or gooey Entenmann's cinnamon roll--made at home--is just what the doctor ordered. The 75 or so recipes are divided into two sections

... (more)

Low-Fat Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods

Authors: Todd Wilbur

Date: June 2000

ISBN: 0452281490

Publisher: Plume Books

Paperback

ORDER/INFO

California Pizza Kitchen
Vegetarian Pizza
Recipe from: Low-Fat Top Secret Recipes
by Todd Wilbur
Cookbook Heaven at Recipelink.com

Who needs to cook with animal parts when you can make a pizza taste like this? It's grilled veggies and mozzarella cheese stacked on a great clone for the chain's tasty honey-wheat dough. With regular mozzarella cheese, the total fat for three slices comes in at around nineteen grams, which is still much less than you'd get from, say, the pepperoni-topped variety (tipping the scales at about fifteen grams per slice). Just remember to prepare your dough a day before you plan to make the pizza. This way you'll get the best consistency in the final product. And one heck of a better clone.

Makes 1 (10 inch) Pizza
Nutrition Facts:
Serving size 3 slices
Total Servings 2
Fat (per serving) 19g
Calories (per serving) 632

Honey-Wheat Dough
1/3 cup plus 1 tablespoon warm water (105 to 115 degrees)
1 tablespoon honey
3/4 teaspoon yeast
2/3 cup bread flour
1/3 cup whole wheat flour
1/2 teaspoon salt
1/2 tablespoon olive oil
Sauce
1 teaspoon olive oil
1 tablespoon minced white onion
1 clove garlic, minced I tomato, chopped
1 (15-ounce) can tomato sauce
2 teaspoons granulated sugar
1/4 teaspoon dried oregano
14 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon dried thyme
dash ground black pepper
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 eggplant, sliced lengthwise 1/4 inch thick
1 cup shredded mozzarella cheese
3/4 cup mushrooms, sliced thin (2 to 3 mushrooms)
1/3 medium onion, sliced into thin rings (about 2/3 cup)
1/3 cup reconstituted sun-dried tomatoes, sliced into strips
1 1/2 cups steamed broccoli florets (bite-size)
1 teaspoon minced fresh oregano

Prepare the pizza dough:

Prepare the pizza dough by combining the water with the honey and yeast in a small bowl or measuring cup. Stir until the yeast is dissolved, then let the mixture sit for 5 minutes until, the surface turns foamy (If it doesn't foam, either the yeast was too old or the water was too hot. Try again.) Sift the flours and salt together in a medium bowl. Make a depression in the flour and pour the olive oil and yeast mixture into it. Use a fork or spoon to stir the liquid, gradually drawing in more flour as you stir; until all the ingredients are combined. At this point you will have to use your hands to blend the dough until it is smooth and to form it into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes or until the texture of the dough is smooth and elastic. Form the dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Keep the dough in a warm place for about 2 hours to allow the dough to double in size. Punch the dough down and put it back into the covered bowl and back into the refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.

When you are ready to make the pizza, preheat oven to 500 degrees. Use a pizza stone if you have one.
Prepare the sauce by first heating the olive oil over medium heat in a medium saucepan. Saute the onion and garlic for I minute in the oil. Add the tomato and saute for an additional minute before adding the remaining sauce ingredients to the pan. Bring the sauce to a boil, then reduce heat and simmer for 20 to 30 minutes, or until thicker: Cover the sauce until it is needed.
Preheat barbecue grill to high temperature.
Combine the soy sauce with I tablespoon olive oil, cayenne pepper; garlic powder; and cumin in a small bowl.
Brush the entire surface of the eggplant with the soy sauce mixture. Grill the eggplant slices for 2 to 3 minutes per side, then remove the slices from the heat and set them aside until they are needed.
On a lightly floured surface, form the pizza dough into a circle that is approximately 10 inches across.
Spread about 1/2 cup of the sauce evenly over the surface of the dough.
Arrange the grilled eggplant on the pizza, and then sprinkle the cheese evenly over the top of the eggplant.
Heat a couple cups of water to boiling in the microwave. Add 6 to 8 sun-dried tomato slices to the water and let them sit for about 1/2 hour. Remove and drain the slices on paper towels until you need them.
Next sprinkle the mushrooms onto the pizza, followed by the onion slices.
Sprinkle the sun-dried tomato slices on the pizza, followed by the broccoli florets.
Bake the pizza for 10 to 12 minutes or until the crust is light brown and the cheese begins to bubble. Pop any bubbles in the crust that may form as the pizza bakes.
Remove the pizza from the oven and sprinkle the fresh oregano over the top. Use a pizza wheel to slice the pizza into 6 pieces and serve.

More From This Book: