California Pizza
Ed LaDou and Wolfgang Puck (Los Angeles): The real popularizer was chef Ed LaDou. While working at a San Francisco restaurant called Prego, LaDou was known for his inventive pizza toppings. He was discovered by renowned chef Wolfgang Puck, who was so impressed by a pizza LaDou made—reportedly topped with mustard, ricotta, pâté, and red pepper—that he hired him as the first pizza chef for his soon-to-open, highly anticipated restaurant, Spago (1982).
In 1985, LaDou was approached by attorneys Rick Rosenfield and Larry Flax to help launch a new casual dining concept: California Pizza Kitchen (CPK). For CPK, LaDou developed the opening menu, which included the now-ubiquitous Barbecue Chicken Pizza. This invention took the gourmet pizza concept to the mass market and solidified California-style pizza as a significant regional variation. In essence, the California pizza was born from pairing the thin crusts of New York and Italian pizza with the inventive, fresh, and often whimsical toppings of California Cuisine.
BBQ Chicken Pizza - from California Pizza Kitchen