Roasted Garlic, Chicken & Herb Pizza, with a new Crust recipe

By JoshandMegs -

We very much enjoyed this delightful pizza, I just LOVE homemade! It's such a great way to get kids involved and learning about food and cooking. Next time I will double the sauce and add tomatoes, for color, and added yumminess. This crust recipe turned out great, as well! I recommend getting a pizza stone. Ever since using one we've really enjoyed all our crusts.

Roasted Garlic, Chicken & Herb Pizza
Pizza Dough (recipe below)
1 tbsp butter
8 cloves roasted garlic, minced
2 tbsp flour
1/2 tsp black pepper
1/2 c skim milk + 1/4 c half and half (i used 3/4 c whole milk because that's what i had)
1/4 c parmsan cheese
chicken, cooked and shredded (optional)
1/4 c red onion, sliced
3/4 c mozzarella cheese
1 tsp fresh thyme
1/2 tsp dried oregano
1 tbsp fresh parsley

Dough 
1 c warm water
2 1/4 tsp yeast
1 tsp salt
Herbs & Seasonings (optional: I used oregano, parsley, garlic powder on this one)
2 tbsp oil
3-4 c flour (one cup at a time, because it can really vary. i had to use more before, and this last time i needed less)

Sprinkle yeast over warm water and let sit. Stir in salt, herbs and seasonings, oil and 2 cups flour. Add more flour and knead until dough is slightly sticky, but not so much that it won't drop from your palm.
Place in a greased bowl and let rise.

Preheat oven to 450 degrees.
Melt butter in a saucepan. Saute roasted garlic for 1 minute (it's fine if you didn't want to take the time to roast your garlic...it'll still taste yummy!)
Add flour, and mix until well blended. Cook for 1 minute.
Slowly whisk in the milk and half and half. Mix in pepper, and a little salt if desired.
Roll out your dough. Spread white sauce over the dough. Top with chicken, red onions, cheese, and oregano.
Bake for 17 minutes, or until the crust golden, and cheese is melted.
Remove from teh oven, sprinkle with fresh herbs. (I think next time I'll add some fresh before and after) Slice and serve!

Bon Appetite!!

Comments

  1. Jon, Kristin, and the kiddos6/19/2013

    Ummmmm... this looks DELICIOUS! I definitely want to try this.

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more