The Greek Pizza (California Pizza Kitchen)
"California Pizza Kitchen has had tremendous success with their Greek "salad" pizza. It combines all of the elements of a traditional Greek salad: creamy feta, sweet red onions, cucumbers and a tangy lemon-herb vinaigrette salad (minus the lettuce) and eaten with your hands. What could be better? Serving the Tzatziki Sauce on the side provides the perfect excuse for dipping your pizza."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 37
- Yields:
-
1 9
ingredients
- 1 lb traditional pizza dough (recipe below)
- 2 tablespoons extra-virgin olive oil
- 2 cups mozzarella cheese, grated
- 2 grilled greek chicken breasts, cut into 1/2-inch pieces (recipe below)
- 3 cups greek mixed salad greens (recipe below and should read "Greek Salad")
- 3⁄4 cup tzatziki, sauce (recipe below)
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 teaspoons flat leaf parsley, chopped
-
Traditional Pizza Dough
- 1 teaspoon active dry yeast
- 1 cup warm water (105 to 110 degrees)
- 1 tablespoon warm water (105 to 110 degrees)
- 1 1⁄2 cups unbleached bread or 1 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil
-
For Grilled Greek Chicken
- 2 lbs boneless skinless chicken breasts
- 1 -2 tablespoon olive oil
- 1⁄4 cup greek spice seasoning (good recipes on food.com)
-
Greek Salad
- 1 large English cucumber, peeled and diced 3/8 inch
- 2 medium seeded and diced 3/8 inch roma tomatoes
- 1 medium red onion, chopped
- 1⁄2 cup pitted kalamata olive, drained and halved lengthwise
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon minced garlic
- 1 pinch dried oregano leaves
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 tablespoon extra-virgin olive oil
-
Tzatziki Sauce
- 1⁄4 cup mayonnaise
- 3 tablespoons plain yogurt
- 3 tablespoons sour cream
- 1 ounce feta cheese
- 1 1⁄2 tablespoons cucumbers, peeled, seeded, and diced
- 1⁄2 teaspoon dried mint
directions
- Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
- Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
- Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
- Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
- Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
- Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
- To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
- If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
- Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
- About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
- Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
- Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
- For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
- Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
- If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
- Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
- For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
- To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.
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Reviews
-
Wonderful pizza, with tons of flavor from all the different ingredients. We only added half the chicken, and vegetarians could easily leave it off and still have a very satisfying meal. The other alterations we made for personal preferences were omitting the sugar and using only feta cheese (but at double the amount). -
This was exactly like California pizza kitchens! I am so glad I found this recipe, it turned out great!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
