06 September 2010
College students moving out, wisdom teeth being removed and a holiday weekend have kept me busy this week and we have been eating accordingly! I think all are on the mend-moved in-ready for school-at least as of 4pm today!
But it has all ended (for now) and the 3 remaining Aylward's, John, Jamie and I spent the day together poking around food shops, picking up essential back to school "jeggings" and napping. It was fabulous!
We didn't eat lunch until around 2pm, so supper was simple and light, using whatever was hanging around. I used to make these "pizzas" for the kids and their friends all the time, but like some recipes...I forgot about it!
Start to finish 20minutes, I use whatever "leftover" meats we have around the fridge and like any pizza, everyone can have what they want on it! I have used a variety of crusty breads, and they all taste great. They also warm up great and are perfect with a soup or salad. Enjoy!
Grilled Chicken Pizzas
1 loaf crusty bread (I used Ciabatta from The Boulevard Market, 1/2 cut in 4 slices)
1 stick salted butter, softened
2 cloves minced garlic
1 tsp. fresh herbs, chopped
1 1/2 cups shredded mozzarella cheese (YES, I purchased it at the grocery store! Can you believe it?)
2 grilled chicken breasts or meat of your choice
Caramelized onions, Black olives and fresh spinach leaves
Preheat oven to 400 degrees and line a baking sheet with tin foil.
Cut 1/2 loaf of ciabatta bread in half then each piece in half lengthwise to separate top crust from bottom crust?!?!!?! (You want each piece to have lots of crust!)
Mix soft butter, garlic, herbs and 1 cup cheese together and spread on each slice of bread. Top with desired meats and veggies. Sprinkle remaining cheese on top of pizzas.
Bake about 12 minutes until cheese is melted and slightly golden brown.