Tonight both girls had friends over to spend the night. It's easier that way. Otherwise I hear Morgan whine, "It's no fair. Zoe is my friend, too. Brooke won't let me play with them."
So in this case, two friends are definitely better than one.
Brooke had planned this all week and determined she would make Chicken and Rosemary Pizza for dinner. She and Zoe cooked the chicken before we went to the barn and then put it in the fridge to keep it safe from scavengers (like cats, dogs, big brothers). Of course, she can't just cook the chicken - she had to marinate it in olive oil and season it with basil, oregano, lemon pepper seasoning, and Pampered Chef rosemary blend. While it was cooking, she squeezed fresh lemon juice over the chicken. Can you tell my girls enjoy watching the cooking channel?
The rest of the recipe is an old Pampered Chef one from their Season's Best Spring/Summer 2000, with our adaptations. I would typically make a homemade pizza dough, but I've been taking it easy this week, so we resorted to refrigerated dough. We also doubled the recipe and made two pizzas. Even kids who look at this and say "ewww - that's not regular pizza" like it once they taste it. And come back for seconds. :^D
Roasted Chicken, Onion, and Rosemary Pizza
Pizza dough (homemade, mix, or refrigerated)
2 cups cooked chicken, coarsely chopped
1 cup red onion, thinly sliced
1/4 cup fresh parsley, snipped (can substitute dried - Steve happened to pick up fresh this week)
2 tablespoons olive oil
2 garlic cloves, pressed
1 tablespoon fresh rosemary (or 1 tsp dried rosemary leaves, but fresh is definitely best in this recipe) - and I mince the fresh rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
one 8-oz package shredded mozzarella cheese, divided
Preheat oven to 425°F.
Sprinkle your pizza stone (or pan) with cornmeal and roll out pizza dough to within 1/2" of edge of stone.
In a large bowl, mix chicken with all the other ingredients and 1 1/2 cups of the mozzarella cheese. Spread chicken mixture over pizza dough to within 1/2" of the edge.
Sprinkle with remaining mozzarella cheese and bake for 18-22 minutes until golden brown. Let stand for 10 minutes before cutting (we can never wait and cut it immediately with no untoward effects).