The casual and chic restaurant has recently introduced a special menu called ‘Hollywood on Your table’. Indulge in your favourite Hollywood star’s favourite dish at California Pizza Kitchen.
The pioneers of Californian-style pizza will have you falling in love with them all over again with brand new additions to the existent spread.
Hawaiian Chicken & Grilled Pineapple Pizza is crusty, correctly sweet and meaty. The grilled pineapple adds to the overall taste and gimmickry. Sounds crazy but this one will have guests doing a hula in the aisles! Jamaican Jerk & Chicken Pizza was absolutely low on spice, tad bit chewy and no had no smoke of the Jamaican spice, at all. Deli Style Bistro Pizza is one of the new entrants in the much loved pizza menu and rightly so. My second favourite from the pizza oven, so far.
Pasta lovers can look forward to ‘Spaghetti Carretierra’, which is pasta tossed in tomato cream sauce with some bocconcini and rucola thrown in for glamour. The chef lays extra emphasis on use of chicken stock but forgets that it is on the vegetarian section. Tread caution if you are a strict vegetarian. This march of words may just get some raised eye brows.
Mediterranean Roasted Mushroom Spaghettini was perfectly flavoured with the marinated mushrooms, herbs and that extra dose of virgin olive oil. However, I wish the spaghetti was not over blanched. It played villain in the classic Italian story – Eat, Love and Pray!
The much talked about and hyped spinach and paneer malfati with milan sauce was plain jane. It is a spinach and cottage cheese gnocchi laced in a caramelized onion sauce and niblets of goat’s milk cheese. Any takers for Italian koftas would be delighted. Literally.
Pernod Ricard and Absolut partner with California Pizza Kitchen to ensure that Hollywood makes part of your drinks too!
On this cheesy and high spirited note, let me share with you my version of
Barbecue Chicken, Pineapple, and Red Onion Pizza
180 ml warm water | 2 teaspoons dried yeast | Pinch of caster sugar | 600g plain flour | 1 teaspoon salt | 60ml olive oil, plus extra for brushing
400 grams of chicken tenders | 3 tablespoons butter | 1 cup barbecue sauce | 1 tablespoon honey | 1 tbsp brown sugar | 400 grams fresh mozzarella grated | 1 1/2 cups Gouda cheese, optional | 1/2 red onion, thinly sliced | 1 cup small fresh pineapple, drained | 1/4 cup fresh cilantro |salt and pepper
For the dough
Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
Preheat oven to 425 degrees.
For the topping:
In a large hot pan, melt butter. Add chicken tenders that have been seasoned on both sides with salt pepper. Cook chicken tenders for about 10 minutes or until cooked Remove chicken from skillet, place on a cutting board and shred them thin. Once the chicken is shredded, place it in a large bowl and mix it with 3/4 cup barbecue sauce, honey, molasses and brown sugar. Rest till you roll out the dough.
Place a silpat on a baking sheet. Roll out the pizza dough.
Spread the remaining 1/4 cup barbecue sauce over. Top with mozzarella and gouda cheese. Then top with barbecue chicken mixture, pineapple, and red onion. Bake for about 10 minutes. Remove from oven add a little more cheese and cilantro.
Flash back in oven for a minute. Garnish with fresh cilantro.