When PepsiCo shelled out $100 million for a 67 percent share of the trendy pizza chain back in 1992, founders Lawrence Flax and Richard Rosenfield thought they had it made. Unfortunately, the company behind Pizza Hut found expanding the more upscale eatery an unfamiliar struggle. The company expanded too quickly (Planet Hollywood, anyone?), and as costs began to dwarf sales figures, fresh ingredients were replace with cheaper frozen products. Customers noticed and sales took a nosedive. By 1996, PepsiCo decided to bail.

The following year, PepsiCo's share of the chain was picked up by New York investment firm Rosser, Sherrill and Co. Fresh ingredients returned to the kitchens, and the size of the pizzas was increased without adjusting the price. Sales once again blossomed, and the chain was on its way back to turning its first profit since 1991.

Here's a great pizza to clone if you need to take a little time off from delicious-yet-fat-filled mozzarella cheese. With the marinated, grilled eggplant and tasty honey-wheat dough, you wont even miss that gooey white stuff. Be sure to start this one a day before you plan to eat it. The dough needs that long to rise in the fridge for just the right California Pizza Kitchen-like consistency.

Nutrition Facts
Serving size--3 slices
Total servings--2
Calories per serving--380
Fat per serving--8 g