Saturday, March 31, 2007

Pizza Night!

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).


Debbie said...

Oh, that looks yummy! We love pizza here, but have never tried one with out a red sauce.

Ginger said...

Until this recipe, we'd never had one without red sauce either!

Kathy in WA said...

Ginger - this looks incredible! Definitely worthy of Diann's new pizza oven. :) You'll have to be sure she gets the recipe. Do you use a Pampered Chef pizza stone? Is it worth the money? We make pizza often here (using regular cookie sheets) and the kids LOVE it. I'm not sure there would be any left if I improved it very much. ha! I'd love to hear what the difference is in cooking it on a stone. Thanks!

Yum. I can practically smell that yummy cheesy, pizza smell.

Ginger said...

Kathy, I do use the Pampered Chef pizza stone. I have used these for pizzas for probably close to 10 years and they are wonderful. The crust is perfect - not burned, not undercooked - and the stone keeps the pizza hot until all the slices are gone. I had two different types of pizza pans before my stones and the pizza stone wins, hands down.

Kristine said...

I really like the extra touch with the flowers in the pizza pic!

Queen Bee said...

YUM. That sounds DELICIOUS!

LisaWA said...

I just printed this off! Cant wait to try it! So glad someone mentioned it... we love Pizza!