Pizza and Garbanzo Salad - but not together!
Friday night I made pizza. I used/changed a recipe I found on Culinary in the Desert - Caprese Pizza with Bacon. I used Eating Well's Whole Wheat Pizza Dough and subbed diced grilled chicken for the bacon. The dough was chewy - I was going for a bit more crisp - but the very high humidity here made an impact on the dough I am sure!
This pizza is a repeater!
Saturday night was a quick light dinner before Bill Maher. Knowing we would go out after the concert, I wanted something to fill but low in calories. I opened a can of chickpeas and drained. I added heirloom cherry tomatoes and bleu gouda from the farmers market, chopped cucumber, and chives and basil from my garden. I tossed with a Green Onion Vinagrette from Bobby Flay. (my changes in ()) Very tasty - a WINNER that will be used again for quick meals.
Of course Sunday night will be the Spinach Calzones, made Friday and waiting patiently for tonight's concert
Caprese Pizza with Bacon (Adapted from Canadian Living and Culinary in the Desert)
3 chicken tenders, rubbed with BBQ rub, grilled and chilled then diced
4 oz fresh mozzarella, sliced into 1/4" thick pieces
cornmeal, for dusting
12 oz prepared whole-wheat pizza dough
2 tsp extra-virgin olive oil
1/2 cup prepared pesto
1 large tomato, sliced into 1/4" thick rounds
salt and fresh ground black pepper
torn fresh basil
1. Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.
2. Grill the chicken, cool and dice
3. Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle crust with oil and rub it all over to coat. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.
4. Scoop the pesto on top of the crust and spread all over the top, leaving a 1/2" border around the edges. Arrange the tomato and cheese on top - lightly season with salt and fresh ground black pepper. Scatter the chicken on top.
5. Slide pizza back onto the stone and cook until the crust is browned and the cheese starts to bubble, around 7 to 12 minutes. Remove and sprinkle with torn basil to serve.
Green Onion Vinaigrette (adapted from Boy Meets Grill - Bobby Flay)
* 1/4 cup chopped green onions
* 1/8 cup fresh lime juice
* 1/2 tablespoon buckwheat honey
* 1/2 serrano chile, chopped
* ¼ cup canola oil or olive oil (used about 1.5 T)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Place the lime juice, honey, serrano, and chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears toothick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
NOTE: This is ½ of the original recipe, which was more than enough for 1 can chickpeas. Also, used most but not all the vinaigrette, as we dont like our salads soggy.