San Francisco Days and Roasted Tomatoes

One of my favorite houses in the neighborhood.

Out on a trek through the woods of Golden Gate Park with this mini hiker!  

Hey there friends– Back from 3 weeks in San Francisco with new baby Oscar and his dear family. Missing them all from here.

We made this new favorite roast tomato pasta for dinner one evening there, and liked it so much we did it again a couple days later when friends dropped to meet that Oscar!

It’s super simple and the tomatoes and garlic smell incredible roasting in the oven!

ROASTED TOMATO PASTA
8 oz. mini ravioli (or your favorite pasta)*
2 cups small cherry tomatoes (red or yellow)
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
4 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. garlic salt
a few grinds of fresh pepper
1/2 cup olive oil

garnish: parmesan romano cheese, grated & sprig of marjoram or basil

In a large bowl, stir together the cherry tomatoes, red onion, chopped bell pepper, garlic, basil, salt, pepper and olive oil.  Then turn it all out onto a baking sheet that has been lined with foil.  Scrape all the extra oil out of the mixing bowl on to the tomatoes.

Pop the tomatoes into a 400 degree oven for 15 to 20 minutes, until they are just starting to brown a bit.

While they are cooking, cook up your favorite pasta according to the directions on the package.

Drain the pasta and spread it on a pretty platter.  Spoon the tomatoes and all the juices on the baking sheet over the pasta.  Serve it hot with a sprinkle of parmesan.  So so good!

*I used mini ravioli from Trader Joe’s here, but fresh ravioli is the best!

Hi again–

Just wanted to drop in a few more photos of our SF days (bits I want to remember)– Baby snuggling, good talks, quiet meals together, plenty of playground time with an almost 2 year old.  So glad we could be there.

     
Brand new little Oscar, at the hospital and on his way home for the first time.

     
Lois lined up with kids waiting to get in the library for story time.  With Mom on the playground.  Lois & Grandma Duplo tower!

     
And one Sunday morning Larry and I went out on the town– Breakfast at my favorite ever bakery– B Patisserie.  A wonderful worshipful morning of church at Reality SF.  And then off to a cool new cafe for lunch– Theorita, specializing in pies like the baker’s grandma used to make (we split a piece of chocolate, pecan bourbon pie for dessert!)

So glad to have those days to watch our Oscar come into the big wide world– and see him blossom and grow in his new family.  Thanks Ani & Brian for everything!

.

P.S. Here’s a few other favorite simple pasta recipes:
Broccoli, Chicken & Bacon Pasta
Pasta e Fagioli Soup
Saucy Tomato Chicken & Pasta
Creamy Lemon Chicken & Pasta

Garlic Parmesan Chicken with Roast Zucchini

Hello all–  This supper is brought to you by Mr. Wicks.  He’s our next door neighbor with the virtual “farm” in his small back yard. It’s mid June and his tomato plants are 6 feet tall!   And we are the lucky recipients of his bounty.  This week it’s zucchini!  (thank you Mr.s Wicks!)

Add some super savory chicken– parmesan AND garlic– so much flavor!  Add some small ravioli and a bright salad, it makes a fine summer supper.

ROAST ZUCCHINI
3 medium zucchini, chopped to bite sized bits
4 tab. olive oil
1/2 tsp. garlic salt
1/2 tsp. dried basil

Toss the chopped zucchini, oil, garlic, salt and dried basil into a mixing bowl and stir it up until the zucchini is thoroughly coated.  Spread the zucchini on a baking sheet that has been lined with foil.

Cook it up at 400 degrees for 20 to 25 minutes, until it’s tender and just slightly browned around the edges.

While that’s cooking, make the chicken…

GARLIC PARMESAN CHICKEN
4 tab. butter
2 boneless, skinless chicken breasts
1/2 cup parmesan
2 cloves garlic minced
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. paprika
1/2 tsp. dried basil

Filet the chicken breasts, cutting them horizontally to make 4 thinner flat pieces of chicken.  In a shallow bowl mix together the parmesan, garlic, salt, pepper, paprika and basil.

Melt 3 tab. of butter in a large nonstick skillet (do not let it brown).  Then coat the chicken filets with the parmesan mixture and then lay it into the hot skillet.

Cook the chicken about 3 minutes on each side until it’s nicely browned and the chicken is cooked through.  Add the 4th tablespoon of butter when you turn the chicken over.   Platter it up with the zucchini and serve it while it’s hot.  Enjoy!

Honey Cilantro Lime Salmon

Hi friends– End of the weekend here.  How was yours??   Friday night the young moms from our table at MOPS (mothers of preschoolers) came over and we cooked dinner together.  So fun!!  And we sat and talked til after 11:00.  Love those girls.

Besides that we had a couple quiet days–lots of reading and long walks.  And here is a good dinner idea for a lazy Saturday supper.  With a big salad and some rice, it’s ready in less than 30 minutes.

HONEY CILANTRO LIME SALMON
1 pound filet of salmon
salt
freshly ground pepper
1/4 cup butter, melted
juice of 1 lime
3 tab. honey
3 cloves garlic, minced
1/3 cup cilantro, chopped

Line a baking dish with foil and spray it with cooking spray.  then set your salmon filet in the center of the foil, liberally sprinkling on salt and pepper.

In a bowl, mix the melted butter, lime juice, honey and minced garlic.  Spoon it over the salmon and fold the sides of the foil up over the salmon.

Bake it up at 350 degrees for 15 to 20 minutes (depending on the thickness of the salmon).  Then turn on the broiler and cook 2 or 3 minutes more to crisp the stop.

Put it on a pretty plate and sprinkle the cilantro on top to serve it up nice and hot.

Garlic & Brown Sugar Roast Pork Loin

Hello everyone–  Had our parents in for lunch last week.  They are amazing.  At 86, 88 and 90, they are still so fun to hang out with.  And it’s lovely to cook for them– they always rave over the food no matter how it comes out…

So we dug into this tasty pork loin, simply sweetened with brown sugar and spiced with garlic.  So easy. Just spread on the flavoring and roast it for less than an hour.

We ate it with roasted butternut squash, steamed broccoli and a pile of cornbread stuffing.  Just right for a good time around the table.

GARLIC & BROWN SUGAR ROAST PORK LOIN
2 pound pork loin
salt & freshly ground pepper
1/2 cup brown sugar
5 loves garlic, minced*
1 tab. olive oil
for gravy: 1 tab. cornstarch

Trim any excess fat off of the pork loin.  Then set it into a baking dish that has been spray with cooking spray. Liberally salt & pepper the pork.

In a small bowl mix together the brown sugar, garlic and oil until is resembles a thick paste.  Spread the brown sugar mixture over the top of the pork loin to cover it from end to end.

Pop the pork into a 375 degree oven for 40 to 50 minutes, until a meat thermometer registers 150 degrees in the center of the roast.

Take it out of the oven and let it rest 5 minutes before you move it to a cutting board for slicing.

If you want gravy to sauce it up, pour the pan juices into the little sauce pan and bring to a boil.  Shake the tablespoon of cornstarch and 1/2 cup water in a container with a tight fitting lid until it is all blended.  Stir it into the boiling juices for a couple minutes until the sauce thickens.  Serve it hot with the pork loin.

Mongolian Beef

Hello all–  We’re nestled in for the night here in Madison Wisconsin.  Loved our Laurel and John’s “Wisconsin wedding weekend in the woods!”  plus a little woodsy hiking and a lot of water-parking with grand-girls since then.  So actually, I haven’t been cooking up much lately!!

But here’s super at our house back in California a couple weeks ago.  Rich brown sauce wrapped around tender chunks of beef –all over brown rice.  Simple and so good.

MONGOLIAN BEEF
1 cup brown rice
2 tab. cornstarch
1 pound flank steak
2 tab. olive oil
1 inch piece of ginger, peeled & minced
1/2 yellow onion, chopped fine
1 cup brown mushroom, chopped
5 cloves garlic, minced
garnish: green onion, chopped

sauce:
1/4 cup soy sauce
1/3 cup water
1/2 cup brown sugar
2 tsp. cornstarch

Put the rice on to cook according the directions on the package.

Then put the sauce together.  In a container with a tight fitting lid shake together the soy sauce, water, brown sugar and 2 tsp. cornstarch until it is thoroughly blended.  Set aside.

Cut the flank steak into 1/4 inch strips.  Toss it in a bowl with the 2 tab. cornstarch.  Heat the olive oil in a nonstick skillet. And then drop the meat in an even layer int he bottom of the skillet.  Cook on high for just about a minute on each side so it has a nice crisp char.  Remove to a plate.

In the same skillet, drop in the ginger and onion.  Cook 2 or 3 minutes until the onion is translucent.  Then add in the mushroom and garlic and cook a couple minutes more.

Give the sauce ingredients one more good shake and then pour it all into the hot pan over the onion mixture.  Stir until it thickens and then add in the beef.

Layer the cook rice and beef & sauce onto a plate.  Sprinkle the top wit green onion.  Done!

Honey Garlic Roasted Cherry Tomatoes

Hello all you gardeners (or just plain old tomato eaters!)– I’m pleased to report that Larry’s tomato crop has come in!!  We have piles of tomatoes of all shapes and sizes on the kitchen counter.  That is to say, tomatoes are a mandatory part of every meal around here.

So when Joy and Larry invited us to sit out on their deck in the breeze on Sunday evening, we took along these roasted little cherry tomatoes– with some bread and a little fresh mozzarella to round them out.  Add a glass of wine and convivial friends.  Summer perfect!

HONEY GARLIC TOASTED CHERRY TOMATOES
4 cups assorted cherry tomatoes*
3 cloves garlic finely minced**
1 tab. honey
3 tab. olive oil
1/4 tsp. sea salt***
1/4 tsp. freshly ground pepper

Put the cleaned tomatoes in a mixing bowl.  In a smaller bowl stir together the garlic, honey, oil, salt & pepper.  Then pour it over the cherries and mix until the cherries are well coated.

Turn the cherries out onto a baking sheet that has been lined with foil.  Scrape all the extra oil mixture out of the mixing bowl and drizzle it over the tomatoes.

Bake it all up at 400 degrees for 15 minutes– wonderful serve hot or cooled.

* We used red, yellow and slightly larger purple varieties.
**Love Trader Joe’s minced frozen garlic– so easy!!
*** if you use regular salt in place of sea salt, use less!!  (I learned this the hard way on another dish.)

P.S –These paper thin crackers are my new addiction– You can get them at (where else??!) Trader Joe’s.

Chicken with Sun Dried Tomato Sauce

Hello hello–  All I can say is—-the Sauce!!  I poured the extra over my tortellini and sopped up every last drop.  This dish is easy enough for everyday, beautiful enough to share with a table full of friends.

CHICKEN WITH SUN DRIED TOMATO SAUCE|
4 to 6 chicken thighs
2 tab. olive oil
sale & freshly ground pepper
3 cloves minced garlic
1 tsp. fresh thyme*
1 tsp. dried basil*
1/2 cup sun dried tomatoes, chopped to bits
1 cup chicken broth
1/2 cup cream or half & half
1/2 cup grated parmesan romano
garnish: thyme sprigs, a sprinkling of parmesan

Heat the olive oil in a skillet and then drop in the chicken thighs.  Salt and pepper them liberally while they cook 5 to 7 minutes on each side (until they are cooked through).  Remove them to a plate and cover to keep warm

In the same skillet add the garlic, thyme, basil and dried tomatoes.  Stir for a minute to blend the flavors.  Then mix in the broth and cream. Let the sauce simmer on low for 3 to 5 minutes until the sauce thickens.  Stir in the parmesan romano.  Return the chicken to the pan with the sauce and simmer on low for 10 minutes.

Remove he chicken from the pan and thicken the sauce with 2 tab. cornstarch whisked together with 1/4 cup water.  Bring to a simmer until thick, just a couple minutes.

Pour the sauce over the chicken.  Garnish with a bit of parmesan and sprigs of thyme.

We ate this luscious chicken with tortellini and a hearty salad.  Perfect.

*I just used thyme because it is growing in the side yard, basil, marjoram, mined rosemary, any fresh Italian-ish herb would be fine.
**Of if you have Italian seasoning, oregano…

Lemon Honey Salmon

Hey there– We’ve already hit a couple hot days– feels like a little summer preview.  So on a warm evening this week, we had this simple salmon, back doors wide open to catch the breeze.

Love this dish– fast, easy and the sauce–oh the sauce!  It’s tart, garlicky and honey sweet.

LEMON HONEY SALMON
1 tab. olive oil
2 cloves garlic, minced
1/4 cup water
2 tab. freshly squeezed lemon juice
2 tab. butter, cut to small pieces
2 tsp. honey
4 six ounce salmon filets
2 tab. olive oil
salt & freshly ground pepper
garnish:
tab. parsley, minced*
lemon slices

In a small pan heat the 1 tablespoon of olive oil.  Put in the garlic and saute for 1 to 2 minutes until it’s fragrant.  Add in the water & lemon juice.  Simmer for 3 or 4 minutes until it is reduced about half the liquid.  Stir in the butter and honey until it’s all blended and set aside.

Heat a skillet to medium high.  Pour in the 2 tab. olive oil.  Liberally salt & pepper the salmon on both sides.  Then cook it 3 minutes on each side until is crisp and golden.

Set the salmon on a pretty plate and pour over the warm sauce.  Sprinkle with parsley and garnish with lemon slices.  Done!

*I didn’t have any parsley in the fridge, so I used cilantro.

P.S.  Photos are just half a recipe– enough for Larry and me.

Orange Chili Pork Cutlets

Hello there– There’s a couple reasons I love these little pork cutlets.  They have a sweet and spicy coating that just wakes them up.  And they cook up so quickly!  Let them sit in the marinade while you make the rice, a veggie, a bright leafy salad– and they cook up in less than 5 minutes.  Just right for a week night dinner.

ORANGE CHILI PORK CUTLETS
4 thin pork cutlets
2 tab. olive oil
1 tsp. chili powder
1/2 tsp. salt
1 tab. orange marmalade
1 clove garlic, minced
2 tab. honey

In a baking dish, mix together the oil, chili powder, salt, marmalade, garlic and honey until they are thoroughly blended.  Then marinate the pork in the mixture for about 30 minutes.

Grill the cutlets in a skillet, just 2 minutes on each side over medium heat until they are cooked through–but still tender.

That’s it!  so easy.

Roast Tomatoes & Salmon

Hello all– I have to admit we have a sad crop of tomatoes around the Sittig house this year.  But thankfully, we have friends and neighbors who are happy to share their abundance of ripe juicy tomatoes, including these sweet mini cherry tomatoes.

With a salad of bright greens, a chunk of sturdy bread and a tall glass of something cold, it makes a fine end-of-the-summer dinner.

ROAST TOMATOES & SALMON
1/4 cup cilantro, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tsp. paprika
1 tsp honey
1 tab. red wine vinegar
1 pound salmon filet
1 cup smallish cherry tomatoes
salt & freshly ground pepper

Mix the cilantro, garlic, olive oil, paprika, honey and vinegar in a small bowl. Set aside.

Lay out the salmon on a baking sheet sprayed with cooking spray.  Spread the tomatoes on and around the salmon.  Liberally salt & pepper the salmon & tomatoes.

Drizzle the 3/4’s o the cilantro mixture over the salmon and tomatoes (save the rest).

Then pop it into a 300 degree oven for 20 to 25 minutes, depending on the thickness of your salmon.  Cook until the salmon is flakey and the cherry tomatoes pucker & burst.

Lift the salmon onto a serving plate and drizzle on the remaining cilantro mixture.  Enjoy!

Parmesan Herb Encrusted Salmon

Hello you all–  Here’s a quick middle of the week supper that we’ve enjoyed lately.  It can be ready from start to finish in 30 minutes and there’s enough “in the oven time” to allow you to set a table and make a salad.  I think you’d like it too!

PARMESAN HERB ENCRUSTED SALMON
1 pound (more or less) salmon filet
3 cloves garlic, minced
2 tab Italian parsley (of basil or marjoram), chopped fine*
1/2 cup parmesan cheese, grated
dash of salt

Place salmon skin side down in a baking dish sprayed with cooking spray.  Put it in a 425 degree oven for 10 minutes.

While that’s cooking, Mix together the garlic, parsley, salt and parmesan in a bowl.

After the 10 cooking minutes, sprinkle the parmesan mixture over the fish and put it back into the oven for 10 to 15 minutes (depending on the thickness of your fish).  –or until the internal temperature is 135 degrees.

Serve it up with a platter or rice of pasta and a bright green salad.  Dinner ready!

P.S.– I used marjoram, since we have it growing in the side yard– going to try rosemary next time.  The recipe I worked from called for Italian parsley.

Artichoke Tapenade

Hello all–  Happily anticipating a wedding shower for adorable Jessica tomorrow afternoon!  We wanted to forgo the customary cheerful salad or those big slabs of shower cake– so we are putting together a table full of antipasti– including this tapenade to smear on to thin slices of baguette.  With a few good olive, some peppery salami, cheeses, marinated tomatoes* it should be festively delicious.

ARTICHOKE TAPENADE
14 oz. can artichoke hearts (not marinated)
2 cloves garlic, minced
1 tsp. capers
a small pinch of dried basil
1/4 cup olive oil
salt to taste

OK this is easy– Drain the can of artichoke hearts and drop them into a blender with the garlic, capers, basil and olive oil.  Blend until it’s a creamy paste and taste to see if you want to stir in a touch of salt.

Serve it on toasty slices of baguette or slather it on just about any sandwich to make it that much tastier.

*Here’s the complete list of our antipasti spread: Brie, Jarlburg, goat cheese, peppered salami, olives, almonds, grapes, tiny sweet peppers, marinated tomato slices, fig jam, bread and that tub of tapenade–

Garlicky Spinach Mushroom Pizza

Hello friends–  After spending my days in the classroom with 3rd and 4th graders for several years, I can tell you that pizza is the overwhelming food favorite for those kids.  I’m a long way past 4th grade, but I’m still an enthusiastic pizza eater.  And here’s one we really thought was delish!

This recipe makes two 12″ garlicky good pizzas.  Even though it’s just Larry and me in the house these days, I still make double pizza so there’s leftovers to toast up at lunchtime the next week…

GARLICKY SPINACH MUSHROOM PIZZA

Crust:
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour

Let the yeast dissolve in the water and then stir in the other ingredients.  Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky)  and stretch the dough onto 2  12″ pizza pans that have been sprayed with cooking spray.  Put them in a warm place to rise while you do the rest of the prep.  (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).

Toppings:
4 cloves garlic
4 tab. olive oil
12 oz. mozzarella (or fontina), grated
4 cups baby spinach leaves, cut to shreds
6 oz. crimini brown mushrooms (or your favorite), cut into slices
1/4 cup parmesan reggiano
1/4 cup pine nuts (or walnuts)

Stir the garlic into the oil and spread it over the risen crust dough.  Over the oil sprinkle the mozzarella.  The layer on the spinach, mushrooms, parmesan and pine nuts.

Pop the pizzas into a 375 degree oven and cook it for 15 to 20 minutes until the cheese is melty and the crust is browned around the edges.  Eat it hot from the oven.  Oh yumm.

Garlicky Linguine with Italian Sausage and Basil

Hello friends– Larry’s still washing up the dishes after dinner tonight.  But I’m sitting right down here with my old trusty rusty lap top to send this good & garlicky recipe off to you!  It was a simple, satisfying summer supper.  Just pasta, turkey sausage and lots of flavor.  I think you’d really like it…

GARLICKY LINGUINE WITH ITALIAN SAUSAGE AND BASIL
8 oz. linguine
salt
splash of olive oil
1/2 pound Italian sausage (we used turkey)
1/4 cup olive oil
3 cloves of garlic, minced
a shake or two of red pepper flakes
3 green onions
1/2 cup basil leaves
1/3 cup romano cheese grated

Put a pot of water on to boil with the salt and a splash of olive oil.  Cook the pasta according to the directions on the box (mine was 9 minutes)  While that’s heating up, take the sausage out of it’s casings and cook it, chopping it to bits until it cooks through.  Then add in the olive oil, garlic, and read pepper flakes to the pan.

When the pasta is cooked, drain off the water and spread it on a platter.  Then quickly cut the basil to shreds* and chop the green onion and throw them in to the pan with the sausage.  Give it a stir and then spoon it all over the pasta.  Sprinkle on the grated cheese and set it on the table!

Makes 3 or 4 servings.  Only takes about 20 minutes to get it ready.

*Don’t cut the basil ahead of time. Wait until you’re ready to throw it into the pan, or the edges will turn dark.

Got this recipe from a beautiful cooking blog–  http://cottagegrovehouse.com
You might like to look it over!

Mushroom and Fontina Pizza

Hey friends– Wish I could invite you all over to share this yummy pizza with us.  Larry and I went to Mozza Pizzeria last week for our anniversary and had a version of this delicious plateful.  So here’s my best imitation–minus their fancy brick wood burning oven!  It’s a simple pizza but oh so good!

I want to thank Trader Joe’s for this one.  I love their little boxes of crimini mushrooms, buttery fontina, minced frozen cubes of garlic, their fresh pecorino parmesan and real Spanish olive oil– oil that takes me back to flavors floating out kitchen windows in our pueblo on a summer night.

MUSHROOM & FONTINA PIZZA

1 recipe pizza dough–makes 2 pizzas (see link below)*
8 oz. crimini mushrooms
8 oz. fontina cheese
1/4 cup olive oil
4 cloves garlic, minced
1 cup pecorino & parmesan cheese, grated

Make the dough for the crust and put it into a warm spot to rise while you prepare the rest of the pizza ingredients.  Slice the mushrooms as thinly as you can.  Grate the fontina. And mix the garlic into the olive oil.  Then spread the olive & garlic over the 2 crusts.  Then layer on the fontina, mushrooms and finally the parmesan.  Pop them in a 375 degree oven for 15 to 20 minutes until the cheese is starting to bubble and the crust is golden.  Makes 2 yummy pizzas– One for dinner, one for leftovers.

* crust recipe on this post:  https://thethankfulheart.wordpress.com/2012/12/01/brussel-sprout-and-bacon-pizza-2/

Pasta with Garlicky Chicken and Spinach

Hello there– This recipe has a “secret ingredient” that gives it the delectable garlicky flavor– Served over egg noodles, it’s a complete main dish simple enough for everyday, but good enough to share with friends.  We had it when my friend Jenon came for her birthday dinner last week.  It hit the spot.

PASTA WITH GARLICKY CHICKEN AND SPINACH
6 oz. egg noodles
2 large boneless chicken breasts
2 tab. olive oil
1  5 oz. package baby spinach
1/2 cup chopped red bell pepper
1 cup milk
2 tab. flour
4 oz. Alouette (or Rondele) garlic and herb cheese (that’s the secret)
1 tab. thyme leaves
1 cloves garlic, minced
1/4 tsp. freshly ground pepper

Cook the egg noodles according to the package instructions.  Then heat the oil in a nonstick pan and drop in the spinach and red pepper.  Stir and cook a couple minutes just until the spinach is wilted.  Remove from the pan.  Then cut the chicken into bite size bits and saute until browned in the same pan.  Mix the milk and flour by shaking it in a container with a lid.  Stir the flour & milk into the hot pan until it thickens.  Then stir in the cheese, thyme, garlic and  pepper until it’s a smooth sauce.  Add the spinach and peppers back to the pan.  Spread the drained noodles on a platter and top with the chicken and sauce.  Enjoy!!

Garlic Chicken Pizza

It’s a happy week.  My sister’s oldest is getting married here on Saturday so my sis Lulu and her husband good old Ted are here to stay for a week.  She’s the world’s best cook– There are 11 pounds of butter and 9 pounds of cream cheese sitting on my counter right now waiting for her to start baking for the wedding in the morning!  There’s nothing more fun than cooking up a storm with my sis in the kitchen.

So it was a treat to make her a dinner last night.  I tried something new– Garlic Chicken Pizza.  It turned out just fine and here’s the recipe:

GARLIC CHICKEN PIZZA

Garlic–first break 2 heads of garlic into individual cloves and coat them with olive oil and garlic salt.  Roast them for 20 minutes in a 350 degree oven in a pan covered with foil.

Dough:
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour

Let the yeast dissolve in the water and then stir in the other ingredients.  Knead 3 to 4 minutes and stretch the dough onto 2 12″ pizza pans that have been sprayed with Pam.
Put them in a warm place to rise while to do the rest of the prep.  (I turn the oven on for 3 minutes only to warm it a bit and set the pizza crusts in there to rise).

Toppings:
2 heads of garlic
olive oil
garlic salt
1 large boneless chicken breast
1 carton of pre made pesto (Trader Joe’s makes a good one)
5 or 6 oz. mozarella, shredded**
1/2 cup parmesan-romano cheese

Filet the chicken breasts (cut them in half lengthwise) and grill them in a splash of olive oil until browned and cooked through.  Then cut them into smallish chunks.

OK, so you already roasted the garlic (see above), now squeeze the garlic out of their papery skins and mash it all with a fork.  Spread the garlic onto the prepared pizza crust and then top it with the pesto.  Layer on the mozzarella, chicken then parmesan romano cheese.  This should make up two fine pizzas.
Pop them in the oven at 375 degrees for about 20 minutes until the tops are golden and the crust is cooked through.  Hot out of the oven, this is garlicky good!  Enjoy!

*Warm water means about the the temperature for a baby’s bath.  There’s more problems with yeast if the water is too hot, than if it’s too cool.

**I’m asking you to please buy a ball of good mozzarella and grate it yourself.  Pre-grated mozzarella has a coating to keep it fresh and just isn’t as good.  Please trust me on this one.