The copycat recipes you really love probably came from here.

Zoom image

California Pizza Kitchen Vegetarian Pizza

By Todd Wilbur


Not rated yet
In stock (9989 items available)
  • $0.79
Print
Email
Share
Qty:  

Who needs meat when you can make a pizza taste like this without it? 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.

Nutrition Facts
Serving size–3 slices
Total servings–2
Calories per serving–632
Fat per serving–19g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

This recipe is available in

Get This

Honey Wheat Dough
  • 1/3 cup plus 1 tablespoon warm water (105 to 115 degrees F)
  • 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
  • 1 tomato, chopped
  • 1 15-ounce can tomato sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • Pinch ground black pepper
_main
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground 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 reconstitued sun-dried tomatoes, sliced into strips (see Tidbits)
  • 1 1/2 cups steamed broccoli florets (bite-size)
  • 1 teaspoon minced fresh oregano
  • Do This
    • Restaurant/Brand
      California Pizza Kitchen
    • Instructions

      1. 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. 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 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 in 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 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.

      2. When you are ready to make the pizza, preheat oven to 500 degrees F. Use a pizza stone if you have one.

      3. Prepare the sauce by first heating the olive oil over medium heat in a medium saucepan. Saute the onion and garlic for 1 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.

      4. Preheat barbecue grill to high temperature.

      5. Combine the soy sauce with 1 tablespoon olive oil, cayenne pepper, garlic powder, and cumin in a small bowl.

      6. 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.

      7. On a lightly floured surface, form the pizza dough into a circle that is approximately 10 inches across.

      8. Spread about 1/2 cup of the sauce evenly over the surface of the dough.

      9. Arrange the grilled eggplant on the pizza, then sprinkle the cheese evenly over the top of the eggplant.

      10. Next sprinkle the mushrooms onto the pizza, followed by the onion slices.

      11. Sprinkle the sun-dried tomato slices on the pizza, followed by the broccoli florets.

      12. 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.

      13. 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.

      Makes 1 10-inch pizza.

      Tidbits: 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.

Reviews
Average rating:

Score: 0. Votes: 0
There are no reviews for this product yet...
What's Hot
Drop items here to shop
Product has been added to your cart