California Pizza
Born in the creative kitchens of Wolfgang Puck's Spago, California-style pizza broke all the rules. This version features tangy goat cheese, intense sun-dried tomatoes, peppery arugula, and toasted pine nuts on a crispy thin crust.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Toast the pine nuts: In a dry skillet over medium-low heat, toast pine nuts, stirring frequently, until golden brown, about 3-4 minutes. Watch carefully as they burn easily. Set aside to cool.
Make garlic oil: Combine olive oil and minced garlic in a small bowl. Let sit while you prepare the rest to infuse the oil with garlic flavor.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and roll or stretch very thin into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Brush dough with garlic oil, leaving a 1-inch border. Scatter mozzarella evenly, then distribute sun-dried tomatoes. Crumble goat cheese in large pieces over the top.
Bake: Slide pizza onto the hot stone and bake 8-10 minutes until crust is golden and cheese is bubbly with some charred spots.
Add fresh toppings: Remove from oven and immediately top with fresh arugula and toasted pine nuts. The heat will slightly wilt the arugula, which is perfect.
Finish and serve: Drizzle generously with balsamic glaze and a little extra virgin olive oil. Season with flaky sea salt and fresh cracked pepper. Slice and serve immediately.
💡 Pro Tips & Variations
- California Pizza Kitchen inspiration: This pizza style was popularized by CPK in the 1980s and remains a West Coast icon.
- Oil-packed tomatoes: Use oil-packed sun-dried tomatoes and drain them. They're more tender than the dry-packed variety.
- Honey goat cheese: For extra flavor, use honey goat cheese or drizzle regular goat cheese with a little honey before serving.
- Add prosciutto: A few slices of prosciutto added after baking takes this pizza to another level.
- Make your own balsamic glaze: Simmer balsamic vinegar until reduced by half and syrupy. Much better than store-bought.
- Fig variation: During fig season, add fresh sliced figs for an incredible California-Mediterranean fusion.