Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: bruschetta

Grilled Pizza

My mouth has been watering for a week for this grilled pizza.  My plan was to make these last weekend, but then we got hit with cold, rainy, damp weather, so I nixed the idea.

But this weekend it’s beautiful, hot, sunny and gorgeous out.  The perfect time to grill up some pizzas.

Our favorite pizza place serves what they call a “Bruschetta Pie”.  No sauce, but lots of Roma tomatoes, fresh basil, fresh garlic, fresh mozzarella, and oil and vinegar.  It’s delicious.  We order it every few weeks.

As you all may know by now, I’m not a dough person.  I can’t get the hang of it and keep promising myself someday I’m going to become one of those people who just has magical fingers that works dough – any kind of dough – beautifully. 

Until I get there, I buy my pizza dough.  Our store had fresh pizza dough on sale last week for $1 for a fresh made pound.  I picked up a few, and after realizing last weekend was a no go on the grilling decided instead to throw them in the freezer for another time.  This was that time. 

First things first, either make your own dough or pick up some freshly made dough.  Pizza places will sometimes sell you theirs, but there are many grocery stores that make their own now as well.  I don’t recommend the canned stuff.  It’s just not natural.

Let that dough rise and do its thing. 

Get your grill nice and hot, and before you heat it, either spray it with some grilling spray (I used Pam for Grilling), or brush it with some olive oil.

While the grill is heating, slice up the tomatoes, basil, chopped garlic, and throw it all in a bowl.  Drizzle with some olive oil, salt, pepper, and balsamic vinegar.  You can add any other spices you want.  Some italian blend seasoning would be great as well, along with some grated parmesan.

Work your dough out into the shape you prefer.  I made two pizzas out of the 1 pound ball I purchased, sliced it in half and stretched it out. I’m not particular about the shape, and in fact, I kind of like it to be a little out of shape. 

Once the grill is nice and hot (mine was at around 375) I placed the dough down.  Let it grill on one side before you add your toppings and get it nice, brown and crispy.

Now, on the side you just grilled it on, top it with your tomatoes, basil, garlic and the sliced mozzarella.  Sprinkle a little of the balsamic vinegar over the top and close the top of the grill.

Check it every few minutes, and make sure to peek underneath to make sure it’s not browning too much.  If you have hot spots on your grill, you may need to move the dough around to make sure it grills evenly.

Once it’s nice and crisp on the bottom, shut off the grill, close the top and let it sit for a few minutes for the cheese to really melt.  Take off the grill, cut that puppy up and gobble it down! 

I won’t embarrass myself and tell you how many pieces I ate.  I’ll just tell you it was D.E.L.I.C.I.O.U.S

Grilled Pizza:

Serves 4

  • 1 lb. Pizza Dough (freshly made or store bought)
  • 2 Large Roma Tomatoes, Sliced
  • 10 Basil Leaves, Sliced
  • 1-2 Cloves Garlic, Chopped
  • 8 0z. Ball Fresh Mozzarella
  • Salt & Pepper to taste
  • 2 tbsp. Olive Oil (I used light tasting)
  • 1 tbsp. Balsamic Vinegar
  • 1/2 tsp. Dried Italian Seasoning (optional)

Begin by either spraying your grill with a non-stick grill spray, or brush it with some olive oil. 

Turn on the grill and get it heated to around 375/400 degrees.

While the grill is heating, add your sliced tomatoes, basil, olive oil, vinegar, salt, pepper, garlic and spices to a large bowl, mix it well, and set to the side.

Take your dough and cut it in half.  Work each half into the desired shape and thickness you prefer.

Position both pieces of dough on the grill and allow to get crispy and brown on one side.  Move the dough around if necessary if you have hot spots on your grill so it will brown evenly without burning.

Once the dough is done on one side, flip it over and lay out your tomato mixture, place the slice mozzarella on the top and drizzle with a little of the oil and vinegar left in the bowl.

Grill until crispy.  Once done, turn off the grill, and close the top.  Allow the pizzas to sit for a few minutes in the warm grill to get the cheese nice and melted.

Remove, slice and serve immediately.

Enjoy!

Advertisements

Chicken with Artichoke and Tomato Bruschetta

 

This was not only one of the easiest dishes I have made in a while, but truly flavorful as well.  Everyone loved it.  Except my two youngest kids, but they have no sense of adventure, so don’t let that deter you from trying this.

This all began with my husband buying a jar of this and me wondering what to do with it;

And the easy part was throwing it all in the slow cooker and letting it just go all day. 

Get some boneless chicken breasts, salt and pepper them, and  brown them up in some olive oil on the stove.  I had four and I had to cut them in half because these breasts came from some Dolly Parton look-a-like hens.  They were HUGE.

Then place them into your pre-heated slow cooker.  If you add warm foods to a slow cooker it should be pre-heated.  If you are adding cold/room temperature foods to it, you don’t have to pre-heat.  Just a little fun fact.

In the same pan you just browned those chicken breasts in, you are going to add some chopped fresh garlic, white wine and chicken broth  Once you get it all heated up and all those browned bits scraped off the bottom of the pan, add in some chopped fresh basil (I only had dry on hand, but fresh would be better).  Pour that all over the chicken in the slow cooker.  Top with the Artichoke & Tomato Bruschetta.

Cover it up and cook on low for about 6 hours, or until the chicken is just about falling apart.  You should be able to break apart the chicken with a fork.  If you can, it’s done!

Just before serving, boil up a big pot of water, salt it well and throw in some spaghetti.  Or whatever pasta you like.  Cook it until just al dente.  There is nothing worse than mushy, overcooked pasta. 

I drained the pasta, tossed in some butter (you could also use olive oil) salt, pepper and parmesan cheese.  Then I removed the chicken and broke it up with some forks, threw that in with the pasta and poured the sauce  the top.  It was delicious.  Even my husband, who is not a big pasta eater loved it.  Super easy and delicious.

CHICKEN WITH ARTICHOKE AND TOMATO BRUSCHETTA:

Serves 6

  • 4 Large Boneless Chicken Breasts cut in half
  • 1/2 Cup Dry White Whine
  • 2 Cups Low-Sodium Chicken Broth
  • 1 Clove Chopped Fresh Garlic
  • 6 Fresh Basil Leaves Chopped (or 1 tsp. dried)
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • Salt, Pepper and Parmesan Cheese to taste
  • 1 Cup Tomato/Artichoke Bruschetta
  • 1 Lb. Thin Spaghetti

Pre-heat your slow cooker on low.  Heat up your olive oil in a pan.  Salt and pepper the chicken breasts on both sides and add them to your pan.  Brown on both sides and add to the bottom of your slow cooker.

In the same pan you browned the chicken breasts in, add the wine, garlic, and chicken broth and heat it up, scraping up all those browned bits off the bottom of the pan.  Turn off the heat and add the basil. 

Pour this over the top of your chicken in the slow cooker.  Top the chicken with the Artichoke/Tomato Bruschetta, cover and cook on low for 6 hours, or until the chicken is fork tender.

Just before serving, cook some thin spaghetti until just al dente.  Drain and add to a large serving bowl.  Add your butter, salt, pepper and parmesan cheese and toss to coat.  Remove chicken from the slow cooker, break up into bite sized pieces and add to pasta.  Pour the sauce over the top and serve.

Note:  If you don’t have any bruschetta, you can always whip up your own super quick.  Use a can of diced tomatoes, a can of quartered artichoke hearts (drained) some fresh chopped garlic, basil and olive oil.  Mix together and use that to top your chicken with.

%d bloggers like this: