Meatless Monday: Pizza Margherita

I've decided that next year I think I'm going to stick to an herb garden out on the deck.  I just have trouble with my container gardening!  But the basil plant that my mother gave me thrived and I was able to use fresh basil throughout the summer.  Although we eat lots of pizza I've rarely eaten a Margherita pizza.  I don't know why.  I made this pizza which was super easy (so few ingredients!), quick, and delicious!  I made a plain pizza for the kids, as usual.  But I was surprised at how much I enjoyed this.  It's a great summer pizza when ripe tomatoes are in season and basil is thriving in herb gardens.

Pizza Margherita
recipe slightly adapted from Cooking Light, September 2008

Ingredients:
1 teaspoon extra-virgin olive oil, divided
1 store bought pizza dough
1 tomato, sliced thin
3 ounces fresh mozzarella, sliced thin
handful of fresh basil leaves

Directions:
1. Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.

2. Preheat oven to 450°.

3. Gently brush 1/2 teaspoon oil over pizza dough. Pat tomato slices with a paper towel. Arrange cheese over dough, leaving a 1/2-inch border. Top with tomato slices. Slide dough onto preheated pizza stone, using a spatula as a guide.

4. Bake at 500° for 9 minutes or until crust is golden. Remove from pizza stone. Drizzle with remaining 1/2 teaspoon extra-virgin olive oil. Sprinkle with basil.

Mommy & Daddy Rating: 1 1/2 thumbs up.

Bruschetta Chicken Pasta

I love fresh, vine-ripe tomatoes.  My parents gave me some tomato seedling plants which have been growing beautifully on my deck.  I'm hoping to have a bunch of home-grown tomatoes soon!  However, I'm not a big fan of warm, cooked tomatoes.  This recipe sounded good because the bruschetta was served over the cooked pasta and chicken, so it doesn't really get warm.  This dish was quick and easy to make (minus the hour marninating time) but uses a lot of pots/dishes!  I liked how the different components of this dish are layered.  So I was able to give the kids pasta, sauce, and chicken with just a taste of tomato.  My daughter ate her dinner but my son didn't like the sauce.  I thought the bruschetta was delicious and mixed with the pasta, alfredo sauce, and chicken, made a tasty dinner!

Bruschetta Chicken Pasta
slightly adapted from Crumbs and Chaos

Ingredients:
1 lb. chicken breast
bottled Italian dressing
15 oz. jar alfredo sauce
8 oz. penne pasta
4 tomatoes, diced
4 garlic cloves, minced
2 Tablespoons chopped fresh basil
1/2 medium onion, chopped
2 Tablespoons Olive Oil
Salt & Pepper

Directions:
Place chicken in a plastic bag or container with a lid, cover with Italian dressing. Put in refrigerator to marinate for 30 minutes to an hour.

Make bruschetta: in a small bowl, combine tomatoes, garlic, basil and onion. Add olive oil, salt and pepper. Stir to combine. Set aside.

Grill or broil chicken. Slice into thin pieces.

Cook pasta as directed on package. Heat alfredo sauce in a small saucepan.

When ready to serve, layer pasta, sauce, chicken and bruschetta.
 
Family Rating: 1 1/2 thumbs up.