California Pizza Kitchen Roasted Garlic Chicken Pizza (Copycat)

I remember the first time I tasted the Roasted Garlic Chicken Pizza at California Pizza Kitchen. It was during a family road trip, and we stopped for lunch. The aroma of roasted garlic filled the air as the pizza arrived, and that first bite was heavenly. The combination of sweet roasted garlic, savory chicken, and the perfect blend of cheeses created a flavor explosion that I’ve been trying to recreate ever since. After years of tinkering and testing, I think I’ve finally cracked the code! This copycat recipe brings back those cherished memories, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 2 hours 8 minutes
• Cook Time: 8 minutes
• Total Time: 2 hours 16 minutes
• Servings: 4-6
• Yield: 2 9-inch pizzas
• Dietary Type: Not specified

Ingredients

For the Dough (makes dough for two 9-inch pizzas):

• 1 1/2 teaspoons fast rising yeast
• 1/2 cup warm water, plus 2 tablespoons warm water (The hottest it needs to be is 110 degrees F)
• 1 1/2 cups bread flour, only
• 3 teaspoons sugar
• 1 teaspoon olive oil, plus additional for coating
• 1 teaspoon salt
• Flour, for dusting

For the Roasted Garlic Paste:

• 3/4 cup minced garlic
• 2 teaspoons olive oil
• 3 tablespoons cold water

For the Garlic Shallot Butter with Lemon:

• 4 minced shallots
• 3 tablespoons butter
• 1 1/2 tablespoons of minced garlic
• 4 small fresh thyme sprigs, minced
• 1 dash white pepper
• 1/4 cup Chardonnay wine
• 1 tablespoon fresh lemon juice
• 1 chicken bouillon cube

For the Toppings:

• 1 3/4 cups shredded mozzarella cheese, per pizza
• 1/4 cup fresh romano cheese, grated
• 3 teaspoons chopped fresh parsley, per pizza
• 1 rotisserie-cooked chicken

Equipment Needed

• Large mixing bowl
• Baking pan
• Food processor
• Small saucepan
• Two 9-inch pizza pans or pizza stone
• Two sheets of foil
• Slotted spoon

Instructions

1. Activate the Yeast: Preheat the oven to the lowest setting possible – only warm. Dissolve the fast rising yeast in 1/2 cup of warm water plus 2 tablespoons of warm water. Set aside for approximately 5 minutes. Ensure the water temperature does not exceed 110 degrees F, as this can kill the yeast. Hot sink water is suitable. After about 5 minutes, a small froth should appear on the bowl, indicating that the yeast is active. Always check the expiration date on your yeast before using it.

2. Prepare the Dough: In a large mixing bowl, combine the bread flour, salt, and sugar. Mix well and create a well in the center. Slowly pour the yeast water mixture into the well, gradually incorporating the flour with a spoon. The dough will be sticky; avoid overmixing, as this can ruin the dough. Form the dough into a ball and leave it in the bowl.

3. First Rise: Take out two sheets of foil and lay them on the counter. Sprinkle a little flour on each sheet, then place the dough ball in the center of one sheet. Lightly oil your hands and knead the dough for a couple of minutes.

4. Proof the Dough: Get another bowl and lightly oil the bowl. Place your dough ball in the bowl and turn it once to coat the dough with the oil. Secure the bowl airtight with plastic wrap. Place the wrapped bowl into the preheated warm oven for 2 hours to rise. A warm oven is crucial for proper rising; room temperature will not suffice.

5. Divide and Shape the Dough: After 2 hours, punch the dough down and separate it into two equal pieces. Form each piece into a nice ball. At this point, if you’re not making the pizzas immediately, you can refrigerate the dough, covered and sealed, for up to 1 day. If refrigerating, allow the dough to rise in a warm oven for 2 hours before using.

6. Second Rise: If making the pizzas the same day, place one dough ball back in the same bowl and lightly coat another bowl with olive oil. Seal both bowls tightly with plastic wrap. Return them to the warm oven for another 1 1/2 hours.

7. Preheat and Shape the Pizza: After the second rising, remove the dough balls from the oven. Preheat your oven to 350°F (175°C). Roll out each dough ball, one at a time, into a 9-inch pizza crust, approximately 1/2 inch thick.

8. Prepare the Roasted Garlic Paste: Preheat the oven to 325°F (160°C). In a small bowl, mix the minced garlic with the olive oil. Spread the mixture on the bottom of a baking pan and roast for approximately 30 minutes until browned. After 30 minutes, stir the garlic well and cook for another 12 minutes. Let the roasted garlic cool to the touch, then transfer it to a food processor. Add the cold water and process until the mixture resembles a fine peanut butter. This will yield about 1/4 cup of roasted garlic paste.

9. Prepare the Garlic Shallot Butter with Lemon: Turn the burner to medium heat and add 1 tablespoon of butter to a small saucepan. Add the minced garlic, thyme, and minced shallots. Cook until the onions start to turn brown. Then, turn the burner to high heat, add a dash of white pepper, the fresh lemon juice, the chicken bouillon cube, and the Chardonnay wine. Stir continuously and cook until the mixture is reduced. Once reduced, add the remaining 2 tablespoons of butter and keep the sauce on low heat until the pizza is ready. If making this ahead of time, store it in an airtight container in the refrigerator until ready to use.

10. Assemble the Pizza: Now comes the easy part – assembling the pizza! Ensure your oven is preheating. Your dough should be rolled out and ready for the toppings. First, spread a thin layer of the garlic paste evenly over the 9-inch pizza crust.

11. Add Cheese and Toppings: Sprinkle the mozzarella cheese evenly over the pizza crust. Using a slotted spoon, scoop the garlic shallot butter mixture onto the pizza. Add the shredded rotisserie chicken, Romano cheese, and sprinkle with fresh parsley.

12. Bake the Pizza: Place the pizza on the middle rack of the preheated oven. If you’re using a pizza stone, preheat the stone in the oven for one hour before use, and then transfer the pizza to the hot stone to bake. Bake until the crust is crisp and the cheese is melted, approximately 8 minutes.

13. Repeat: Repeat the same steps for the second pizza.

Expert Tips & Tricks

• For a crispier crust, brush the rolled-out dough with olive oil before adding toppings.
• Don’t overcrowd the pizza with toppings. A moderate amount ensures even cooking and prevents a soggy crust.
• To enhance the garlic flavor, add a sprinkle of garlic powder to the crust before adding the paste.
• If you don’t have Chardonnay wine, dry white vermouth can be a good substitute.

Serving & Storage Suggestions

Serve the pizza immediately after baking, while the crust is crisp and the cheese is melted and gooey. Garnish with extra fresh parsley for a pop of color and freshness.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for about 5-7 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a crispy crust. Freezing is also an option. Bake the prepared pizza for just a couple of minutes to pre-cook it, then wrap it tightly and freeze for up to 2 months. This allows you to easily finish baking them later.

Nutritional Information

(Estimated, may vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	891.9 kcal	N/A
Calories from Fat	410 g	46%
Total Fat	45.6 g	70%
Saturated Fat	19.1 g	95%
Cholesterol	198.8 mg	66%
Sodium	1401.7 mg	58%
Total Carbohydrate	54.6 g	18%
Dietary Fiber	2.3 g	9%
Sugars	4.5 g	N/A
Protein	61.5 g	122%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza crust for a gluten-free option.
• Vegetarian: Omit the chicken and add roasted vegetables like bell peppers, zucchini, and mushrooms.
• Spicy: Add a pinch of red pepper flakes to the garlic shallot butter for a spicy kick.
• Different Cheeses: Experiment with other cheeses like provolone, fontina, or asiago for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough?
A: Yes, you can use pre-made pizza dough to save time. Just make sure to adjust the baking time accordingly.

Q: What if I don’t have Chardonnay wine?
A: You can substitute Chardonnay with dry white vermouth or even chicken broth in the garlic shallot butter.

Q: How can I make the roasted garlic paste ahead of time?
A: The roasted garlic paste can be made ahead of time and stored in the refrigerator for up to a week.

Q: Can I freeze the assembled pizza?
A: Yes, you can freeze the assembled pizza. Bake it for a couple of minutes to pre-cook it, then wrap it tightly and freeze for up to 2 months.

Q: What’s the best way to reheat leftover pizza?
A: Reheat leftover pizza in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through, for the best results.

Final Thoughts

Now that you have the secrets to creating your own Roasted Garlic Chicken Pizza, I encourage you to try it at home! This recipe is a wonderful way to recreate a restaurant favorite and share a delicious meal with family and friends. Feel free to experiment with different variations and toppings to customize it to your liking. And don’t hesitate to share your feedback or photos of your creations – I’d love to hear about your culinary adventures! Pair it with a crisp salad and a glass of chilled white wine for the perfect pizza night. Bon appétit!