One of my favorite restaurants in the whole wide world used to be California Pizza Kitchen. I just loved it- I always, always got the spinach and artichoke dip appetizer and the thai chicken pizza (on honey whole wheat crust!). When I find something I like at a restaurant, I am notorious for ordering it every single time I go back and this was no exception. As I have matured and my foodie-ness has grown in epic proportions, CPK just doesn’t have the same appeal it once did. That’s ok, it happens. However, every now and then I still get a taste for this uniquely delicious pizza and being the self-proclaimed foodies that we are, I suggested we try to make it ourselves. It turned out great and I encourage you to shake things up sometime and give this recipe a try.
First, the peanut sauce. If you compare this pizza to a more traditional red sauce and cheese pizza, this is the red sauce. This is going to be the base of the pizza and give it great flavor. The sauce is a combination of peanut butter, brewed tea, rice vinegar, soy sauce, chili oil, grated ginger and honey. For the chicken, we boiled two breasts and shredded them. Once the chicken is shredded, add some of the peanut sauce to coat it. We also made the dough according to this recipe and it turned out great. Spread a layer of sauce out onto the pizza dough. Next, add a layer of chicken. and then the cheese. We used shredded Italian-blend from Penn-Mac. Any cheese will do. Bake at 425 degrees, for about 8-10 minutes. Keep an eye on it! You are looking for a nice golden brown crust and for the cheese to be bubbling. (Greg also threw on some jalapenos) Top the pizza with grated carrot, cilantro and chopped peanuts.
Well as you can see, this turned out to be very good. The flavors are complex, yet nice and clean. There is a good textural variety as well. You will enjoy this one!