Don't eat dolls.

CPK = California Pizza Kitchen
It also stands for Cabbage Patch Kids

We ate the pizza for dinner, not the dolls.
I've had this cookbook for years, as it is one of Aaron's favorite places to eat in California.
The weather outside is a record low and "feels like" -9, and as nice as this is,
we are really missing the California sun this week.

71 days until Spring. Ug. Can I make it? I don't know!
We will definitely be hosting another Gringo Fiesta this year so we can we bid Winter farewell with 10 days straight of Mexican food at the end of February. Mmmm....Mexican food. I feel warmer already.

So now that we agree that Guac makes everything better, why not put guac on your pizza? We do!

California Pizza Kitcen Sante Fe Chicken Pizza:

CPK Basic Pizza Dough: (you're welcome, by the way)
1 tsp yeast
1/2 c plus 1TBS warm (105*-110*) water
1 1/2 c all purpose flour (don't use whole wheat...they have a different recipe for that)
2 tsp sugar
1 tsp salt
1 TBS EVOO plus 1 tsp for coating bowl

Dough:
1) Dissolve yeast in the water and set aside for 5-10 min. Be sure water is not hot; temp over 120* will kill your yeast and the dough will not rise.
2) if using a KitchenAid, use the paddle attachment because the batch size is too small for the dough hook to be effective.
Combine all other ingredients (except the additional tsp of oil) and combine them with the dissolved yeast in the mixing bowl. Do not pour the salt directly into the yeast water because it can kill some of your yeast. (who knew?)
Allow these ingredients to mix gradually, use the lowest 2 speeds and mix the dough for2-3 minutes until it is smooth and elastic.
Overmixing will produce tough, rubbery dough, and friction wil cause dough to rise too fast.
3) Lightly oil the dough ball and the interior of a 1 Q glass bowl. Place the dough in the bowl, and seal air tight with saran wrap. Set aside at room temp (70*-80*) to rise until double in bulk (1-2 hours)

4) the dough can be used at this point, but it would not be the perfect wonderful dough it potentially could be.
Punch the dough down, re-form a nice, round ball and return it to the same bowl; cover again with clear food wrap. Place in the refridgerator over night, covered airtight.
I skipped that step because I did not plan ahead. The crust was still freaking awesome.

5) 2 hours before dinner, remove the dough from the fridge. Use a sharp knife to divide the dough into 2 equal portions.

6) Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

7) Place the newly formed dough balls in a glass casserole dish, spaced apart to allow for each to double in size. Seal again with food wrap and set aside at room temp until dough balls have doubles in size (1 1/2-2 hrs). They should be smooth and puffy.

8) Sprinkly a medium dusting of flour over a 12x12 on clean surface. Use a metal spatula to carefully remove dough from the casserole dish, being careful to preserve its round shape. Flour dough liberally.

9) Use your hand to press the dough down, forming a flat circle about 1/2 in thick. Pinch the dough between your fingers all around the edge of circle, forming a rim that rises 1/4 inch above the center surface of the dough.

9) Place the rimmed dough on the backs of your hands with your fingers spread about an inch apart. The edge of the dough should rest ont he back of the second knuckles of both hands. Now Wind up and toss!

10) Lightly sprinkly cornmeal over the surface of a cutting board or Pizza paddle. Work quickly to dress the pizza so the dough will not become soggy or sticky from sauces and toppings.

The Toppings:
Grilled Lime Chicken:
2 5oz boneles/skinless breasts
1TBS fresh lime juice
1/2 tsp Worchestershire sauce
1 1/2 tsp soy sauce
1/2 tsp honey
pinch cumin
pinch dried red pepper flakes
1 TBS chopped fresh cilantro
2 TBS EVOO

1) Prepare a hot grill. Mix ingredients and marinade chicken for 15 minutes.
2) Grill breasts for 5-7 mintues per side (discard leftover marinade)
3) Remove from grill and chill thoroughly
4) Cut cold grilled chiclen into cubes and set aside in fridge until ready for use.

Caramalized Onions:
1 1/2 TBS butter
1 small red onion (I used yellow)
1/4 tsp red wine or apple cider vinegar
tsp tsp soy sauce
squirt lemon juice

1) Melt butter in a small non-stick skillet over med-high heat and cook the onions, stirring until they just begin to brown, 3-4 minutes. Add vinegar; reduce heat to med-lo and continue cooking for 10 minutes, stirring to prevent scorching.

2) Add soy sauce and cook 5-10 minutes longer, stirring. When done, the onions should be quite limp and caramelized brown, (and delicious!).


We added drained and rinsed black beans to our pizza, because we love the CPK Southwest Burrito Pizza almost as much as the Santa Fe Chicken Pizza. And because black beans are bomb.

Baking your Pizza:
Ok, So The CPK guys say the trick to a perfect pizza at home is to heat your pizza stone for an HOUR at 500* before baking your pizza.

For the pizza, distribute half the onions over the surface of the stretched dough and cover with 3/4 c mozerella.

Evenly distribute half the chicken over the cheeze. Sprinkle an additional 1/4 c cheese over chicken.
Now, just slide your pizza off the cutting board or cookie sheet (or whatever you rolled it out on) onto the stone. It will be nice and loose because of the cornmeal. I totally want one of those huge wooden oven paddles now. This recipe makes two 10 inch crusts, so we baked them separately. When finished, slide the pizza from the stone to a cutting board or cookie sheet. Top with fresh, chopped cilantro over the hot cheese.

8 minutes later...

It's good. Like, REALLY REALLY good.

Serve with...
Salsa Fresca:
2-3 firm ripe roma tomatoes, diced
2tsp fresh lime juice
1tsp minced garlic
1/2 tsp minced jalapeno
1TBS chopped cilantro
salt to taste

and Guacamole:
Really? if you need a recipe for this, I am so so so sorry.
mix together 1 large ripe avocado, 1 tsp fresh lime juice, 1 TBS chopped onions or scallions and 1/2 tsp finely minced jalapeno pepper
salt to taste

Yummy.

What do you like on your pizza?

How do you chase away the winter blues?