Barrel - Copycat Recipes: Delicious, Quick, Healthy and Easy to Follow Cookbook For Making Your Favorite Restaurant Dishes at Home. Including Cooking Techniques for Beginners From Appetizers to Desserts.

If you've ever been to California Pizza Kitchen, you 're probably familiar with the joys of a healthy BBQ Chicken pizza. One of the first places to make truly special pizzas was California Pizza Kitchen. This pizza includes sauce with rice, cilantro, and barbeque. For freshness the recipe uses tangy gouda, creamy mozzarella and a strong dose of red onions and cilantro. We come across thinking it gives good ol' CPK a run for their money. If you're going to make your own pizza dough from scratch, just give yourself about 15 minutes to make this recipe. Usually, it takes at least an hour for the pizza dough to rise so prepare accordingly. When you want a pizza dough of good quality but don't feel like making it yourself, buy some from your nearest pizza parlor. Usually they sell dough by the pound and are pleased to give it to you! This BBQ chicken pizza is a cinch to make, in addition to that. The main ingredients are BBQ sauce, cheese, and shredded chicken and you bake this pizza for about 10 minutes.

Start to End: 35 minutes

Servings: 2

Ingredients

• Cooking spray
• 2 tablespoons freshly chopped cilantro
• medium red onion, thinly sliced
• 1 lb. refrigerated pizza dough, divided into 2 pieces
• 1 cup shredded mozzarella
• 2 cup cooked shredded chicken
• 1/3 cup shredded gouda
• cup barbecue sauce, divided
• Pinch crushed red pepper flakes (optional)

How to Make

1. Oven preheat to 500 C. Line two large parchment paper baking sheets, and spray cooking grease. Stir the chicken together in a medium bowl and 1/4 cup barbecue sauce.
2. Roll out the pizza dough into a wide circle on a lightly floured surface, then slip onto the prepared baking sheet. Top each pizza with 1/4 cup barbecue sauce, then half the chicken mixture, spread over an even layer and leave 1 "round the edge flat. Then add an even layer of mozzarella and red onion, then top with gouda.
3. Sprinkle with crushed red pepper flakes if used. Bake until cheese is melty and dough is cooked through, 20 to 25 minutes.

Taco Bell hit the nail right on the head when the now iconic Crunchwrap was released in 2006. It's hard to believe but since it was launched, the Crunchwrap Supreme has been a staple of Taco Bell. It became a classic in no time; mixing a crispy shell with a crunchy core, being easy to eat on-the-go, and juggling with a hot and cold blend plus, it's just delicious. It is an invention of genius, and it is super easy to produce. There are a few measures involved to get it perfect, but with your very own Crunchwrap Supreme, your diligence will be rewarded. Their brilliant idea was to incorporate three ideas into one portable package: nachos cheese sauce, pretty much every delicious aspect of a crispy ground beef taco, and a fluffy flour tortilla to tie it all together. Then, the entire thing is griddled like a quesadilla. Here's how to make one at home and I'm not ashamed to say it's much better than the drive-through one you'd pick up.

Start to End: 45 minutes

Servings: 4

Ingredients

• 1 lb. ground beef
• teaspoon ground cumin
• 2 cup shredded lettuce
• 1 cup chopped tomatoes
• 8 large flour tortillas
• teaspoon ground paprika
• 1 cup sour cream
• 1 teaspoon chili powder
• cup nacho cheese sauce
• 1 tablespoon vegetable oil
• 4 tostada shells
• Freshly ground black pepper
• 1 cup shredded Monterey Jack
• Kosher salt
• 1 cup shredded cheddar

How to Make

1. Combine ground beef and spices in a large non-stick skillet over medium heat, and season with salt and pepper. Cook, break up meat with a wooden spoon, for about 6 minutes, until no longer pink. Drain fat and wipe clean skillet.
2. Stack 4 large flour tortillas and place a shell of tostada in the middle. Trace around shell edges using a paring knife to cut 4 smaller circles of tortilla flour.
3. Create Crunchwraps: Add a ground beef scoop to the middle of remaining 4 broad flour tortillas, leaving a generous folding margin. Drizzle the cheese sauce over each, then top up with a tostada cup. Place sour cream over each shell, then add lettuce, tomato and cheeses on top. Place smaller flour tortilla cutouts on top and fold the edges of large tortilla tightly towards the bottom, making folds. Quickly invert crunchwraps in such a way that plates are on the bottom and remain together.
4. Heat oil in the same saucepan over medium heat. Add Crunchwrap seam-side down and cook for 3 minutes per side until tortilla is golden. Repeat with the remaining Crunchwraps.

Taco Bell Tacos are fantastic tacos. With our recipe you can make Taco Bell tacos new to your family at any time. This meat may also be used as a topping for nachos, burritos inside and so much more. Using this recipe, enjoy your own Taco Bell tacos made at home in your own kitchen. Who's not afraid of the Taco Bell tacos? Crispy on the outside, a well-seasoned mixture of ground beef on the bottom, and then cool and refreshing lettuce and cheese on top of these. Do you want to make Taco Bell Taco Supreme yourself? Just add some sour cream and you're on your way to those delicious menu items from Taco Bell. This Taco Bell beef seasoned with taco is used in several different recipes. You can use the Taco Bell Mexican Pizza, and so many more Taco Bell products in your own Crunch Wraps. I don't add salt to this recipe, because it's an exact duplicate, but it's pretty similar. This recipe is salt-free, but be sure to add some extra salt if you wish. You may purchase their supermarket edition of the Taco Bell Taco Seasoning Mix 1 oz (6 Packets), however this one does not contain artificial flavors, colors, and is quite simple to create.