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California Pizza Kitchen Jamaican Jerk Chicken Pizza

By Todd Wilbur


Score: 4.80. Votes: 5
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This CPK creation is a top pick at the 209-unit chain, most likely because chefs slather on a delicious sweet-and-spicy Caribbean sauce where tomato sauce usually sits on traditional Italian-style pies. Making the sauce from scratch is the way to go for true clone rangers, but if you'd like a shortcut, find Tiger Sauce in your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend or seasoning. I do recommend making the pizza dough from scratch, rather than buying prepared dough, however. You'll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. This is the technique the pros use to recreate professional-style, chewy pizza dough. To bake the pizzas—this recipes makes two—I suggest cooking them on a preheated pizza stone in your oven. This is the best way to reproduce the taste and texture of the great pizzas at CPK.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 3/4 cup warm water (105 to 115 degrees F)
  • 1 1/2 teaspoons yeast
  • ...

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Average rating:

Score: 4.80. Votes: 5
Rating of votes (5)
5
 
 
4 customers
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Tom
Aug 22, 2006, 21:00

I give it a 5. Here's the deal! We just finished this recipe for dinner, first time using recipe. It was a lot of work, I swore I would not use it again.....too much work. However, the result was enjoyable( not as hot as the real thing we had this week at CPK). We tested the real thing at CPK to see if I wanted to "spring" for the $.70 to buy the recipe. After re-thinking the process, considering that we enjoyed the result, the solution is in preparing most of the components in advance so it is not such a "fire drill" at the last moment. This is the difference. Make then sauce, cook the chicken, cook the bacon & the peppers in the morning.(Do all the work in the morning).Then put it all together at dinnertime. With a glass of wine & a leisurely process, we did enjoy the result , & will make it again following my own advice.

Catinhat
Apr 7, 2006, 21:00

I made the Jerk Seasoning, and used it on skewered beef, broiled it - it was really good. I made the Caribbean Sauce as a dipping sauce for the beef, and it is really great. I didn't want to have to clean the blender, so I simmered the sauce longer, then strained it through a seive. Both recipes are keepers, and forgiving if you are missing an ingredient...you can get away with a substitution here and there.

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