So, some of you might be wondering where I’ve been lately. Sorry, I kind of fell off the blog wagon. I’m in the process of moving into a new apartment, and with Christmas next week, well, I have little time to even think about blogging, let along make anything other than quick meals that require little to no recipe or preparation.
I am not a fan of pizza sauce. Sure, I’ll dunk bread sticks in it, but for the most part, I’m not one to choose a really saucy pie. I’m more of a white pizza gal, meaning, no sauce, tons of garlic, and Italian herbs.
So when my friend Lauren and I decided we wanted to cook for lunch, we miraculously selected white pizza. I say miraculously not because it was crazy that we chose white pizza, it was miraculous we decided on a meal in less than an hour. We’ve been known to spend an hour on Pinterest scrolling through pages of pins just to realize we never decided on what to make and now it’s dinner time.
Anyway, back to the pizza. She had the brilliant idea of using an herb pizza dough and adding spinach to our pizza. So we got to work and came up with this Parmesan and mozzarella covered pie that, I have to say, is better than any bread stick I’ve ever had before.
Gather
1 chicken breast, diced
1/2 sweet onion, diced
2 fresh garlic cloves, minced
1 1/2 cups of shredded mozzarella
1/2 cup of fresh grated Parmesan cheese
3/4 cup of frozen spinach (brought to room temperature)
1 Roma tomato, diced
1/2 teaspoon of basil
1/4 teaspoon of parsley
1 tablespoon of garlic powder
Sea salt
Fresh ground black pepper
Extra virgin olive oil
1 ball of basil-infused pizza dough
Preheat oven to 400. Roll out pizza dough until about 1/2 inch thick, and when placed into a cookie sheet (aka jelly pan) will fill all sides of the pan. Poke a few holes in the top of the dough. Place cookie sheet in oven and bake for 8-10 minute or until dough and slightly risen and is cooked mostly through. The outside will be slightly crusty and browned. Remove from oven.
In a saute pan, cook onions in a tablespoon of olive oil on medium-low heat for 10 minutes, or until onions are translucent. Add chicken on medium high heat until chicken is browned. Add minced garlic, basil, parsley, and spinach. Cook until spinach is warmed.
On cooked dough, sprinkle evenly the Parmesan cheese. Top with chicken and spinach mixture, and then diced tomatos. Top evenly with mozzarella and add a dash of sea salt and black pepper. Place in oven.
Cook for 10-12 minutes, until cheese is melted. Remove from open and coat edges of crust with a mixture of 1/4 cup of olive oil and garlic powder. You may not use all of the olive oil, just coat the crust. Place pizza back in oven and bake for another 15 minutes, or until cheese is melted and browned.
Remove from oven, let cool, and serve.
The smell of campfire is just finally coming out of my hair. It’s almost been a week since I’ve been in Vermont, but there’s something about campfires that you just can’t shake. Makes me think about the campfire pizzas that we made while I was visiting my family.
My mom and I used to make them every time we would go camping. We used to go to the Cape in the summers and we always made a stop at the supermarket to pick up food for the week. The staples included food for campfire pizzas. It’s one of the easiest – and most likely, one of the best – foods you can make while huddled around a campfire. All you need is a campfire pie maker. If you camp and you don’t have one, it’s an investment you must make.
Gather
English Muffins
1 jar of pizza sauce
1 small sweet onion, diced
Mozzarella cheese, shredded
Butter
Warm a cast iron pie maker in the fire.
Split an English muffin open and butter the flat side. Place, butter side down, in the heated pie maker. Top with two spoonfuls of pizza sauce. Add a sprinkling of onions, and top with cheese. Close pie maker and heat over flame, but do not place into the ashes.
Heat for 2-3 minutes, or until cheese is melted and bottom of English Muffin is toasted and crunchy. Remove from pan and let cool before eating.
Andy should be mad at me by now. Not once, but twice have I tried to sneak an excessive amount of vegetables into his dinner. This time, I really wasn’t even trying to hide them, that’s how bad it’s gotten.
