Last weekend when we were in San Diego, my mom, Hank and Charlie graciously offered to babysit out children.
So Friday night I invited them over for dinner to say thank you. As soon as I saw the lavosh bread @ TJ's, I was inspired to make my own flat bread pizza creations. I decided to try to recreate the Glazed Chicken Lavosh, and create my own BBQ Chicken.
Steve recently splurged on a fancy new camera and has become obsessed with taking pictures. When he began photographing me in action, I was less than amused.
But I quickly warmed up to the idea when I realized how much more fun the recipe/life blog would become with actual quality pictures and not the lame-o cell phone ones I've been trying to pass as good enough!
Now that I am measuring less and improvising more, it is making recipe writing a lot more challenging, but I will do my best to use more actual terms and less terms like "a crap load" :O)
BBQ Chicken Lavosh Pizza:
*1 whole wheat lavosh bread
*1/4 cup BBQ sauce
*1/4 red onion, sliced and caramelized (To caramelize, I just cook on low heat with a little olive oil and balsalmic vinegar for what seems like forever until the onions are super sweet and softened)
*Kernels from 1 ear corn, roasted (I brushed it with BBQ sauce before roasting YUM!)
*2 tbs cilantro, chopped
*1/2 cooked chicken breast, cubed (I marinated in BBQ sauce for 1 hour, then browned on the stove in a cast iron and transferred to the oven @ 350 for about 20 min)
*Freshly shredded part skim mozzarella
*Freshly shredded goat cheddar (I found it @ TJ's...in fact I got all my ingredients there!)
Crisp bread in the oven @ 400 degrees for 4 min. Spread a thin layer of BBQ sauce. Evenly spread chicken, corn, onions and cilantro. Top with desired amount of cheese (I used a 2:1 ratio of mozzarella and cheddar). Place back in the oven for an additional 5 minutes or until the cheese is fully melted. Slice and serve!
Glazed Chicken Lavosh Pizza:
*1 whole wheat
*1/4 red onion, sliced and carmelized
*1/2 cooked chicken breast, cubed (I marinated in honey mustard for 1 hour, then browned on the stove in a cast iron and transferred to the oven @ 350 for about 20 min)
*Freshly shredded part skim mozzarella
*Crumbled reduced fat feta cheese
*Sriracha sauce for topping (optional)
This one is super easy--place chicken and onion on the lavosh bread, top with cheese (I used an equal ratio of these cheeses). Cook in the oven @ 400 for approx 8 minutes or until the cheese is fully melted.
**NOTE** If I were to do this again, I would have given it a sauce. I don't think they do at Pita Jungle, but it would have made it better I think. I would have mixed some olive oil with some honey mustard and brushed it on the bread--however, if you do this, you will want to crisp up the bread first like in the BBQ recipe!
BBQ Salad:
*Leaves from 1 heart romaine
*Kernels from 2 ears corn, roasted (the same way as the pizza corn)
*1 red bell pepper, chopped
*2 tbs cilantro, chopped
*1 hard boiled egg + 2 hard boiled whites
*1 can reduced sodium black beans, drained and rinsed
*1/4 cup low fat feta, crumbled
*1/4 cup goat cheddar
*I would add some roma tomato, but my step dad is not a fan
Mix everything together in a big bowl and top with
BBQ Ranch Dressing:
*2:1:1 ratio fat free ranch, BBQ sauce, and fat free sour cream
*1 tbs cilantro, chopped
Whisk together!
Steve's plate (which looked pretty much exactly like mine)
The wrath of what Steve calls "Hurricane Ariana" in the kitchen
Yes, I do manage to use all of my luxurious counter space almost any time I cook absolutely anything. That's what it's there for!
Enjoy everyone! Happy Sunday :O)
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