Best California Pizza Recipes

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA

Steps:

• Combine sauce ingredients in a small pan over medium heat.
• Bring the sauce to a boil; boil gently for one minute.
• Divide into 2 portions for use on chicken and pizza; set aside.
• To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
• Set aside in refrigerator until chilled through.
• Once chilled, coat the chicken with 1/4 cup sauce.
• Set aside in refrigerator.
• To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
• Cover sauce with 3/4 cup cheese.
• Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
• Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
• Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
• When cooked through, remove pizza from oven.
• Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
• Repeat with remaining ingredients for a second pizza.

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE

Steps:

• To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
• Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
• To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
• Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
• Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD

Steps:

• To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
• To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
• To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
• To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

Steps:

• For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
• For dressing, whisk together ingredients in a small bowl and chill for an hour.
• Just before serving, toss dressing with salad and serve on small individual plates.
• Can serve 4 for a main dish or 8 for small side salads.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

Steps:

• Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
• Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
• Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
• chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
• Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
• When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
• Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

CALIFORNIA CHICKEN CLUB PIZZA

Steps:

• Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes., Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.

CALIFORNIA CLUB PIZZA

Steps:

• Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese and bacon. Bake at 450° for 10-12 minutes or until crust is lightly browned., Meanwhile, place romaine in a large bowl. In a small bowl, combine the mayonnaise, lime juice and 2 teaspoons cilantro. Pour over romaine; toss to coat. Arrange over warm pizza. Top with sprouts, tomato, avocado and remaining cilantro. Serve immediately.

CALIFORNIA-STYLE BARBECUE CHICKEN PIZZA

Steps:

• 1. HEAT oven to 400 degrees F.
• 2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
• 3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
• 4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
• Shortcut
• For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
• VELVEETA Barbecue Chicken Pizza
• Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
• Substitute
• Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
• Calories 370
• Total fat: 13 g
• Cholesterol 60 mg
• Sodium 830 mg
• Protein: 24 g
• Carbohydrate 39 g
• Dietary fiber: 1 g

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP

Steps:

• Rinse and sort the split peas.
• Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
• When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• A standard blender or food processor may also be used to puree the soup in batches.
• This step may also be omitted.
• Drain the the remaining water from the barley and add the barley to the split pea mixture.
• Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• Garnish each serving with the snipped green onion.

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)

Steps:

• To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
• While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
• Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

CALIFORNIA PIZZA KITCHEN COPYCAT PIZZA DOUGH RECIPE - (4/5)

Steps:

• DOUGH: Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is warm, not hot. Temperatures of 120°F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer, use the mixing paddle attachment. This batch size is too small for the dough hook to be effective. Combine the yeast-water mixture, flour, sugar, salt1 tablespoon of extra virgin olive oil, and 1 tablespoon warm water in the mixing bowl. Do not pour the salt directly into the yeast water because this would kill some of the yeast. Allow these ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. If using a food processor, using a dough blade made of plastic rather than the sharp steel knife attachment; proceed as for stand mixer. Mix just until a smooth dough ball is formed. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids, reserving the teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly tacky, that is, it should be barely beyond sticking to your hands. Lightly oil the dough ball and the interior of a 1-quart glass bowl with 1 tablespoon of extra virgin olive oil. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside and let come to room temperature, about 70 to 70°F. Allow dough to rise until double in bulk, about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form into a nice round ball and return it to the same bowl. Cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions, 4 equal portions if making appetizer-size pizza, or if smaller 6-inch pizzas are desired. Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling. Place the newly-formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. STRETCH AND FORM THE DOUGH: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface; a pizza peel is ideal for this. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough. BAKING YOUR PIZZA: Lightly sprinkle cornmeal, semolina, or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings. When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set, about 3 minutes. The peel can be slid under the pizza to move it or remove it.

CALIFORNIA CLUB PIZZA

Steps:

• 1. Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack. 2. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix 'N Scraper®. 3. Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula. Yield: 8 servings of Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.

FAMOUS CALIFORNIA PIZZA DOUGH

Steps:

• Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
• Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
• Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
• Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
• Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
• Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
• Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
• Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
• Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• 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.

CALIFORNIA BBQ CHICKEN PIZZA

Steps:

• Sauté chicken with garlic and onion in olive oil for 2-3 minutes.
• Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
• Prepare dough, if using.
• Brush dough with additional BBQ sauce.
• Cover with about 4 ounces of cheese.
• Top with chicken, pineapple, cilantro and remaining cheese.
• Bake at 500º for about 10 minutes or until cheese is bubbly.
• (If using Boboli crust, follow package directions).

COPYCAT CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

Steps:

• Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.
• Preheat the oven to 250ºF.
• Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
• Carefully remove and cut into wedges. Serve with the chilled hummus.

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT

Steps:

• For dressing:.
• Whisk together all ingredients well.
• Chill until serving.
• Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
• For the salad:.
• Toss field greens, fruits and celery, if included, in desired amount of dressing.
• Place evenly divided portions on two large, chilled plates.
• Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
• Voila! Enjoy!

CALIFORNIA GRILLED PIZZA

Steps:

• Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
• Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
• Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
• Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

CALIFORNIA PIZZA KITCHEN POTATO LEEK SOUP

Steps:

• Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
• In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
• Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
• In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.).
• Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

CALIFORNIA BACON RANCH PIZZA #RSC

Steps:

• Pre-heat oven to 350°F.
• In a heavy skillet, heat olive oil. While oil is heating, season chicken with salt, pepper, and lemon zest. Stir well to combine.
• Brown chicken in skillet until no longer pink, 6-7 minutes on medium high. Remove chicken with a slotted spoon and drain on paper towels. Set aside and keep warm.
• Mix together Avocado, lemon juice, ranch dip mix, mayonnaise, Greek Yogurt and cream cheese. Set aside to flavor for 5-10 minutes.
• While Avocado Ranch sauce is sitting, Spread pizza dough out onto a large (16 inch) pizza pan Bake Pizza Crust 6-7 minutes or until just starting to brown on top. Remove from oven.
• Spread Avocado Ranch sauce generously onto warm crust. Sprinkle Cooked chicken, diced red onion, bacon pieces and diced tomatoes on top of ranch sauce. Top with both Cheeses.
• Return pizza to oven. Bake an additional 10-15 minutes or until cheese is melted and pizza is hot through.