January 19, 2010

Dear Maynard Roadies

Dear lovers of food and Good Stuff,

Please do not give up on me!  Because of the lack of sunshine filled windows and the abundance of darkness by dinner time, I have neglected Maynard!  My perfectionist side won't let me post a recipe without a picture to go with it so despite the fact that I’ve made some amazing recipes over the winter, I just haven’t had the light to shoot them with.  Yes, yes I know you’re saying “get a flash!”  I have a flash.  A really lovely flash actually but being the “artistic snob” I like to consider myself, I prefer to use natural light for most of my subjects, especially food.

So please be patient…I’ve been watching the sunset time get later and later as we sit down at dinner-time to enjoy all the lovelies I’ve been finding and preparing, collecting quite a list of “to make again” recipes to share with all of you faithful Maynard roadies!

January 7, 2010

Raspberry & Barbecue Chicken Pizza

Raspberry & Barbeque Chicken Pizza

We have a Papa Murphy’s pizza near our house and while we LOVE to order pizza from them on occasion and I get to skip preparing dinner for the night, this pizza is AS GOOD as their chicken barbeque.  Since I generally have most of these ingredients on hand, it’s a fraction of the cost and since it offers about 8 slices from the pizza stone, there is rarely more than one slice left after we each have our share.  Which means no tempting leftovers!!

Found and slightly adapted from Pillsbury

INGREDIENTS:

1 can refrigerated classic pizza crust

5 chicken tenders, cooked till done, shredded

1/4 cup raspberry preserves

1/4 cup hickory smoke-flavored barbecue sauce

1/2 medium red onion, cut into thin strips

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh cilantro

DIRECTIONS:

Preheat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray.

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

In small bowl, mix preserves & barbecue sauce. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.

Bake 15 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.

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Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

In small bowl, mix preserves & barbecue sauce. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.

Bake 15 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.