California Pizza Kitchen Pear and Gorgonzola Copycat

Every time I go to California Pizza Kitchen, I get the same pizza-and I always get crap from my sister about how weird it is, but it's sooo good! I looked at a couple recipes online that were similar and came up with this:


Start with a good wheat pizza dough recipe. (Click here for mine).


Use a TBS or so of canola oil mixed with dill to rub on the dough.


Cover with a layer of sliced provolone cheese, about half a pear's worth (sliced), and a hearty sprinkling of Gorgonzola cheese.


Add some chopped dry-roasted almonds...


And bake at 425 for 16 to 20 minutes (or until the cheese begins to brown). Top with spinach or fresh mixed greens tossed in Lighthouse Pear and Gorgonzola Dressing. Not quite like the restaurant but still soooo good!

Mmmm Veggie Pizza

So I tried out a new wheat pizza crust (click here for the recipe) and ended up making a yummy white pizza.


I wanted to keep it pretty simple so I used a few vegetables and spices and I will definitely make it again!


Using a homemade or pre-made crust, chop a clove of garlic and 1 TBS of white onion and mix with a few TBS of extra virgin olive oil and some dried oregano and rub or brush onto center of pizza crust.


Top with some veggies. I used red pepper, yellow squash and mushrooms.



Cover with a layer of mozzarella cheese and a few slices of tomato. Bake as instructed for pizza crust. (20 minutes at 425)

Wheat Pizza Crust

I can't remember where I got this recipe, but it is phenomenal!

Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Instructions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.