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California Pizza Kitchen Recipes

Updated September 12, 2019 256 votes 169 voters 54.3k views7 items

If you want to learn how to make some of your favorite California Pizza Kitchen recipes, it's really easy. Some of the recipes are a bit elaborate, but others can be whipped up in your own kitchen in a matter of minutes. While nothing compares to having someone else do all of the cooking, it's not always practical to eat out. Learning how to prepare California Pizza Kitchen recipes at home can save you a good bit of cash. Read on for all the juicy, delicious details about making your own California Pizza Kitchen pizzas, pastas and salads!

What are CPK recipes? Take a look here and see how you can make your own versions of California Pizza Kitchen's trademark dishes.

Be sure to also check out our guides to cooking Cheesecake Factory and Red Lobster recipes at home!

  • 1

    BBQ Chicken Pizza

    Photo: Dov Harrington / Flickr

    California Pizza Kitchen's BBQ chicken pizza is without question one of the best around! For those who want to nom away on one at home, here's how:

    In a large pan, add one tablespoon of olive oil to medium high heat. Next, add approximately 10 ounces of boned, skinned chicken pieces to the pan and allow them to saute for about 6-8 minutes. Remove the chicken, coat with barbecue sauce and refrigerate. While the chicken is cooling, add 1/4 cup of barbecue sauce over each of your two (roughly) nine-inch pizza doughs. Spread the sauce evenly over the pizza crust and then top with one cup of Gouda cheese (on each pizza). Next, add the chicken pieces to the pizza an then a few round slices of red onion. Bake for about 10 minutes, until you see the cheese bubbling and/or the pizza crust getting nice and crispy. Remove from the oven and sprinkle about one tablespoon of cilantro over each pizza.
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  • 2

    Sedona White Corn Tortilla Soup

    Photo: Wikimedia Commons / CC-BY

    California Pizza Kitchen offers much more than pizza on it's menu. The soups, for example, are scrumptious! To make the restaurant's Sedona white corn tortilla soup, begin by frying 1 1/2 small corn tortillas (cut into one-inch squares) in approximately three tablespoons of olive oil. When the tortilla squares get crisp, add in 1 1/2 tablespoons of minced garlic, two tablespoons of minced onion and 1 1/2 teaspoons of minced jalapeno peppers (you can add more if you want a spicier taste to your soup). Cook all ingredients for about two minutes, then add about one cup of white corn kernels, 1 1/2 pounds of chopped tomatoes, 1/3 cup of tomato paste, 2 1/2 teaspoons of (ground) cumin, 1/8 teaspoon of ground white pepper, 1/2 teaspoon of chili powder, 1 tablespoon of salt, 1 1/2 cups of water and one quart of chicken stock. Slowly bring the soup to a low boil - this should take about five minutes or so.

    Next, remove the soup from the heat and puree using a hand-held propeller blade processor. You can do this in batches and, if you don't own a hand-held processor, you can also use a blender. Put the soup back on the heat and then add the remaining corn (about one cup). When you've brought the soup to a low boil again, remove from heat and garnish with two cups of shredded, sharp cheddar cheese, 1/2 cup of chopped cilantro and some yummy blue corn tortilla chips.
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  • 3

    Grilled Sausage and Pepper Penne

    Photo: flickr / CC0

    In the mood for a nice, tasty California Pizza Kitchen pasta dish? Give the grilled sausage and pepper penne a whirl! Before you make the pasta, you'll want to first make a homemade marinara sauce. To do this, combine 1/4 cup of extra virgin olive oil, 2/3 cup of minced onion and three teaspoons of minced garlic in a saucepan over medium heat. Cook for about 3 minutes (or until the onion becomes translucent). Add approximately 16 diced Roma tomatoes, 1/4 cup of dry red wine (you can't go wrong with Chianti), 2/3 cup of minced basil, three tablespoons of minced oregano, 1/2 teaspoon of ground black pepper and four teaspoons of salt. Thoroughly combine all ingredients and allow the mixture to simmer, eventually reducing the heat and slowly cooking for about 20 minutes. Now, add approximately 1/2 cup of tomato paste, cook for about 10 more minutes and remove from heat.

    To make the pasta, grill eight Italian sausage links (sweet and spicy!) and refrigerate for about one hour. Next, cook one pound of dry penne by boiling for about 9 minutes (for al dente). In a large frying pan, heat 1/4 cup of olive oil and add 3/4 each of thinly sliced white onion, yellow and red bell peppers to the oil. Cook for 3-4 minutes. Now, slice the chilled Italian sausage into 1/4 inch thick round slices and add to the peppers. Cook for about another minute and then slowly stir in your marinara sauce. Add two teaspoons of salt and 1/2 teaspoon of ground black pepper and, when the mixture is simmering, add 1/2 cup of (freshly grated) Parmesan cheese.

    When the pasta is thoroughly cooked, add your sausage and marinara sauce and serve.
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  • 4

    California Pizza Kitchen Thai Crunch Salad

    Photo: flickr / CC0

    To make a salad that's very, very similar to California Pizza Kitchen's Thai Crunch salad, you'll need to make two different dressings: lime-cilantro and Thai peanut. But first, here's how to make the actual bulk of the salad: Combine one head of Napa cabbage (cut into 1/4 inch strips), one small head of chopped red cabbage, two large julienned carrots, two bunches of thinly sliced scallions and one large, julienned cucumber in a large mixing bowl. Add approximately one large, chopped bunch of cilantro and two cups of cooked, shelled edamame and toss everything together.

    Next, add approximately four (cooked) chicken breasts, cut into 1/2-inch cubes. To give extra flavor, marinade the chicken in a mixture of six tablespoons of olive oil, two tablespoons of chopped garlic, one tablespoon of soy sauce and 1 1/2 teaspoons of salt. Grill the chicken, if possible - but if not, bake for 30 minutes at 350F.

    To make the lime-cilantro dressing, combine 1/4 of a small red pepper (cut into small pieces), one small bunch of cilantro, one tablespoon and two teaspoons each of honey and white vinegar, one tablespoon and 1 1/2 teaspoons of lime juice, 1 1/2 teaspoons of light corn syrup, 1/2 teaspoons each of Asian sesame oil, kosher salt, two teaspoons of Dijon mustard and 1/4 teaspoons each of minced, fresh ginger and black pepper. To combine, add all the ingredients to a food processor and process until everything is smooth (about 30 seconds, give or take). Slowly add in 1/2 cup of extra virgin olive oil. Next, add the mixture to the salad.

    Finally, you'll want to add a zesty Thai peanut dressing to your Thai crunch salad. Begin by whisking together two tablespoons of peanut butter (creamy), one tablespoon each of honey and rice vinegar and 1 1/2 teaspoons each of soy sauce and water. Slowly add in one tablespoon of sugar, 3/4 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Next, add a pinch of red pepper flakes. Note: IF you want a slightly spicier dressing, you can opt to go heavier on the red pepper and/or the cayenne, but be careful not to overdo or you'll overpower your delicious salad! Whisk together all of the ingredients and add one tablespoon of canola oil. When everything is thoroughly combined, add the Thai peanut dressing to your salad and serve! Yum!
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