Real California Recipes Cookbook
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DIY Pizza Party Table
Recipes
Ingredients:
– Individual pizza rounds and/or flatbread bases
Sauces:
– Jarred Pesto
– Yogurty Ranch Dressing
Creamy Red Pizza Sauce:
– 1 cup prepared pizza sauce
– 1/4 cup Real California heavy cream
– 1/4 cup finely shredded or grated Real California Dry Jack cheese (optional)
– Salt to taste
Chipotle Tomato Crema Pizza Sauce:
– 1 14-ounce can diced tomatoes
– 1/4 cup Real California Crema Agria
– 2 chipotle peppers in adobo sauce, plus 1 tablespoon sauce
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon dried oregano
– Salt to taste
Toppings:
– Sliced black olives
– Roasted red bell pepper strips
– Fresh oregano
– Fresh Basil
– Sliced mushrooms
– Shredded Real California Mozzarella cheese
– Torn Real California Oaxaca cheese
– Black beans, rinsed and drained
– Real California crema
– Chopped tomatoes
– Grilled chicken
– Diced green bell peppers
– Shredded Real California Pepper Jack cheese
– Shredded Real California Monterey Jack cheese
– Sliced red onion
– Italian sausage, cooked and crumbled
– Pepperoni slices
– Shredded Real California Cheddar cheese
– Shaved Real California Dry Jack cheese
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Directions:
Prepare sauces and other toppings, cook proteins and assemble board with options in individual bowls and trays.
Pizzas Shown, clockwise from left:
Classic Meat: Creamy Red Sauce, mozzarella, Italian sausage, pepperoni
Cheesy California: Yogurty Ranch Dressing, Monterey jack, cheddar, oregano, basil
MexiCali Style: Chipotle Tomato Crema Sauce, Oaxaca cheese, cotija, black beans, tomatoes
Grilled Chicken Pesto: Peso sauce, chicken, red peppers, Dry Jack
For the Creamy Red Pizza Sauce: In a bowl, combine pizza sauce, heavy cream, and cheese, if using. Add salt to taste.
Makes about 1 1/3 cups
For the Chipotle Tomato Crema Pizza Sauce: In a food processor, combine tomatoes, crema, chipotles, adobo sauce, garlic powder, onion powder, and oregano and pulse to puree. Add salt to taste.
Makes about 2 cups
For the Yogurty Ranch Dressing: In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt. Screw on the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again and adjust if needed. Cover and refrigerate for an hour before using, to allow the flavors to blend and develop.
Makes 1 about 1 cup
Now you're cookin'
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.