Growing up in Tokyo, I would always look forward to our bi-annual trips to the US. I liked going to restaurants that didn’t exist in Tokyo like The Cheesecake Factory and CPK. Now that I live here, I hardly ever go to these restaurants but I have very fond memories of going with my Aunt who absolutely looooves CPK.
There used to be a pizza on CPK’s menu, I think it was called the Tricolor pizza? Whenever I ate at CPK with my Aunt, we would order this dish. We didn’t even have to look at the menu. This pizza is no longer on their menu, but I still long for that tangy, sweet and savory dish.
After a little research and recipe development of my own, I was able to recreate a flatbread that tasted almost identical to this pizza. The honey adds a subtle sweetness which complements the umami rich Parmigiano-Reggiano. You can choose to make your own pizza dough, but for convenience sake, we used pizza purchased from our local pizza joint. Most pizza places offer their dough for sale, otherwise you can also buy pizza dough at your local supermarket or Whole Foods.
I food styled this shoot, and the photos were shot and are owned by White Loft Studio*
2 Chicken Breasts cut into ½ inch by 2 inch strips
1 Sprig Oregano stem removed and leaves chopped
1 Sprig Thyme stem removed and leaves chopped
1 Lemon juiced and zested
2 Cloves Garlic minced and divided in half
1 Pound Pizza Dough divided in half
1 Tablespoon Honey
3 Ounces Parmigiano Reggiano 2 oz grated, 1 oz thinly sliced/shaved
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dijon Mustard
3 Ounces Spring Mix
2 Ounces Heirloom Baby Tomatoes cut in half
Step 1: Marinate the Chicken
Set oven to 400°F. Add 2 tbsp olive oil, 1/2 the lemon juice, all the lemon zest, oregano, thyme, 1/2 the garlic, salt and pepper to a large bowl. Add chicken strips and coat in marinade. Let marinate for 10 minutes.
Step 2: Prepare the Flatbread
In small bowl, whisk 1 tbsp olive oil with honey. Season with salt and pepper to taste; set aside. Take half the flatbread dough and flatten it out. Place on one side of sheet pan. Repeat with other half of flatbread dough. Brush dough with prepared olive oil and honey mixture, reserving a little bit for later. Pierce dough with a fork several times to prevent bubbling.
Step 3: Bake the Flatbread
Place flatbread in oven for 6 minutes. Remove from oven (if it bubbled up, lightly pierce with fork once again). Sprinkle each flatbread with grated Parmigiano Reggiano and continue baking for additional 4 minutes or until lightly golden. Remove from oven and brush lightly with additional olive oil and honey mixture; cool completely.
Step 4: Cook the Chicken
Once chicken is marinated, heat 1 tbsp olive oil in medium skillet over mediumhigh heat. Add chicken to skillet and cook until browned and cooked through, about 8-10 minutes. Set aside on a plate.
Step 5: Make the Salad
In small bowl, whisk dijon, balsamic vinegar, remaining lemon juice, remaining garlic, and 2 tbsp olive oil. Season with salt and pepper to taste. Set aside. In large bowl, toss spring mix and baby tomatoes with desired amount of vinaigrette (you will have extra).
Step 6: Assemble Flatbread and Plate
To assemble, top each flatbread with half the salad greens and chicken pieces. Garnish with the thinly sliced Parmigiano Reggiano. Serve immediately. Enjoy!
*These photos shot by White Loft Studio were from a recipe kit start-up that is now defunct