My, my, all this pizza pie
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West Coast chefs, beginning with Wolfgang Puck, threw out traditional ingredients and began topping their pizzas with gourmet fare, such as caviar and smoked salmon, caramelized pears, gorgonzola cheese and pretty much any other “gourmet” topping they could get their hands on. California Pizza Kitchen, opened by two attorneys with the help of Ed LaDou, a former chef at Spago, brought this style of pizza to the mainstream market. Pizzerias across the country continued to borrow from their business model.
California pizzas are typically smaller than the large pies of New York and Chicago, making them ideal for personal customization. With Cali-style pizzas, anything goes.
Wolfgang Puck Bistro
3330 S. Peoria Ave., 918-292-8585,
Wolfgang Puck is the father of California-style pizza, so you will definitely get a tasty pizza at his namesake bistro. The smoked salmon pie he made famous is on the menu (sans caviar), as well as 10 other delicious offerings with toppings ranging from the classic (traditional Margherita) to prosciutto or lamb sausage, all baked in a wood-stone oven.
Sonoma Bistro & Wine Bar
3523 S. Peoria Ave., 918-747-9463,
California-style pizzas have become Sonoma Bistro & Wine Bar’s specialty. The menu offers calzones, flatbread and classic Cali pizzas, in personal and 12-inch sizes, with toppings sure to please everyone.