Last week I had the pleasure of being a member of the Team Atlanta Mom Bloggers as a part of the "Fabulous Summer of Flavor" sponsored by Lawry's. Our theme was "On Vacation" and we made pizza, garlic knots and a tomato salad that were to die for! If you are a regular reader of my blog you know that I am a vegetarian so in addition to the chicken pizza we made a veggie pizza too. It was so delicious. Instead of the chicken we used tomatoes, mushrooms and a good dose of garlic. Simply delicious. I was on a team with the fabulous
Piera at Jolly Mom (our hostess), Lisa at Life with Lisa, Meghan atJaMonkey, Dawn at My Home Sweet Home and Diane at Diane at Turning the Clock Back
White Chicken Pizza Recipe
What you will need:
2 Chicken Breasts
5 cloves of garlic, finely minced
3 Tbsp of olive oil
1 large bunch fresh spinach
1/2 small red onion, sliced thinly
2 cups shredded mozzarella cheese
Directions:
Marinade chicken in Lawry’s Seasoned Salt Marinade (overnight is best, but a few fours will work).
Cook chicken on grill pan until done and then shred.
Roll out pizza dough very thin and brush the top with olive oil and add minced garlic. Add fresh spinach, mozzarella cheese, red onion, and chicken. Don’t overload your pizza with toppings–it’s best to keep it light.
Cook your pizza on a pizza stone or quarry tiles in an oven t
Cook chicken on grill pan until done and then shred.
Roll out pizza dough very thin and brush the top with olive oil and add minced garlic. Add fresh spinach, mozzarella cheese, red onion, and chicken. Don’t overload your pizza with toppings–it’s best to keep it light.
Cook your pizza on a pizza stone or quarry tiles in an oven t
hat’s been preheated to 500 degrees for 10-15 minutes or until the cheese is bubbly and golden brown around the edges.
Recipe makes 2-3 pizzas, depending on how thin you roll out your pizza.
Balsamic Herb Tomato Salad
Ingredients
2 pounds tomatoes, cut into
Cutting Tomatoes
wedges
1 bunch scallions, thinly sliced
1/3 cup Lawry’s Balsamic Herb Marinade
Parmigiano Reggiano
Tomato Salad
Directions
Combine the tomatoes, scallions and marinade in a large salad bowl and toss to coat. Top with freshly grated Parmigiano Reggiano.
Garlic Knots
Ingredients
Dough
Dough Knots
1 3/4 cup warm water
1/4 cup olive oil
1 tsp sea salt
1 Tbsp sugar
1 1/2 Tbsp active dry yeast
5 1/2 cups all-pupose, unbleached flour
Coating the Knots
Garlic Coating
1/4 cup olive oil
4 Tbsp unsalted butter
6 cloves garlic, finely crushed
1/4 cup finely chopped fresh Italian parsley
Parmigiano Reggiano
Lawry’s Seasoned Salt to taste
Directions:
Sprinkle Lawrys Lightly
Combine water, olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast.
Add flour and mix until well combined. Cover the bowl with plastic wrap or a lint free towel and set in a warm spot to proof until doubled in size. At this point, you can refrigerate the dough for a few days if you want to make it ahead of time or go ahead and begin making the knots.
Divide the dough in two balls to make it easier to handle. Roll the dough into a rectangle about 5″x16″ and 1/2 inch thick. Using a pizza cutter or sharp knife, cut the rectangle into 1/2″x5″ strips.
With floured hands, roll each strip back and forth to create a rope. Tie into a knot–over, under, and through– and place on sheet pan lined with a silpat or parchment paper.
Make the rest of the knots, cover pans loosely with a towel or plastic wrap and place in a warm spot to rise before baking. You want the knots to double in size (approx.)
Preheat oven to 500° F. Bake for 8-10 minutes or until lightly golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
Remove knots from oven, place in a large bowl and toss with garlic coating OR brush the coating on. Season with Lawry’s Seasoned Salt to taste and freshly grated Parmigiano Reggiano.
Add flour and mix until well combined. Cover the bowl with plastic wrap or a lint free towel and set in a warm spot to proof until doubled in size. At this point, you can refrigerate the dough for a few days if you want to make it ahead of time or go ahead and begin making the knots.
Divide the dough in two balls to make it easier to handle. Roll the dough into a rectangle about 5″x16″ and 1/2 inch thick. Using a pizza cutter or sharp knife, cut the rectangle into 1/2″x5″ strips.
With floured hands, roll each strip back and forth to create a rope. Tie into a knot–over, under, and through– and place on sheet pan lined with a silpat or parchment paper.
Make the rest of the knots, cover pans loosely with a towel or plastic wrap and place in a warm spot to rise before baking. You want the knots to double in size (approx.)
Preheat oven to 500° F. Bake for 8-10 minutes or until lightly golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
Remove knots from oven, place in a large bowl and toss with garlic coating OR brush the coating on. Season with Lawry’s Seasoned Salt to taste and freshly grated Parmigiano Reggiano.
Did I mention that we are competing with other Mom Blogger across the country for the best recipes?
Help us win?
You could win the 3 Lawry’s products we used during our cooking!
Scoring is based on overall community engagement with blog readers and Twitter followers. Please leave a comment on this post and tweet it, too. You can use the share buttons below!
One commenter or tweeter will receive a sample pack with a 16-oz jar of Lawry’s Seasoned Salt, Lawry’s Balsamic Herb Marinade, and Lawry’s Seasoned Salt Marinade.
How the enter:
Follow @reneejross on Twitter and Tweet about this giveaway using the Share buttons below. Leave your Twitter Handle in a comment below.
Additional Entries:
Leave me a comment with your favorite way to use Lawry’s
Facebook Share / Comment (must post to your profile)
