This afternoon, Uncle Josh stayed with Emily while Ava, Nana, and I went to the Lavender Tea House for an early Mother's Day tea. If you haven't been, it's really a cute little place and their scones are to die for. It's a fun way to spend a few hours being as ladylike as possible.
This evening, we tried out a Family Movie Night. I wasn't sure how it would go, given that our kids go to bed between 6:30 and 7, but they did great. We made pizza, watched Bolt, and ate lots of popcorn. Ava was asleep at the end of the movie, but she wants to have another movie night soon.
Buffalo Chicken Pizza
Rachael Ray - 365 No Repeats
- 3/4 pound chicken breast cutlets
- Extra-virgin olive oil, for drizzling
- 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
- 1 pizza dough, store bought or from your favorite pizzeria
- Cornmeal or flour, to handle dough
- 2 tablespoons butter
- 1 tablespoons Worcestershire sauce, eyeball it
- 2 to 3 tablespoons hot sauce, medium to spicy heat
- 1/2 cup tomato sauce
- 1 cup shredded Monterey Jack cheese, a few generous handfuls
- 1/2 cup blue cheese crumbles
- 3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
BBQ Chicken Piza
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast - boned and skinned
1 tablespoon olive oil
2 tablespoons barbecue sauce
1/2 cup barbecue sauce
2 cups Gouda cheese
1/4 small red onion - sliced into rings
2 tablespoons cilantro
To make the dough
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.
For the Chicken
In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.
For the Pizza
Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.