This month Lawry’s picked bloggers from around the country to compete in a recipe contest focused around a “spicy” summer. Each group of bloggers got different themes and were tasked with creating 3 recipes using different Lawry products. The Atlanta team consisted of a group of the most talented bloggers Georgia has to offer: Diane from Turning The Clock Back, Pierra from Jolly Mom, Renee from Cutie Booty Cakes, Dawn from My Home Sweet Home, Meghan from JaMonkey, and little ‘ole me. These are our recipes…
White Chicken Pizza Recipe
- 2 chicken breasts
- Lawry’s Seasoned Salt Marinade
- 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
- 1 recipe homemade pizza dough
- 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 (http://www.jollymom.com/2010/09/make-pizzas-like-pros-how-to-make.html) in an oven that’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
- 2 pounds tomatoes, cut into wedges
- 1 bunch scallions, thinly sliced
- 1/3 cup Lawry’s Balsamic Herb Marinade
- Parmigiano Reggiano
Combine the tomatoes, scallions and marinade in a large salad bowl and toss to coat. Top with freshly grated Parmigiano Reggiano.
- 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-purpose, unbleached flour
- 1/4 cup olive oil
- 4 Tbsp unsalted butter
- 6 cloves garlic, finely crushed
- 1/4 cup finely chopped fresh Italian parsley
Lawry’s Seasoned Salt to taste
- 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.
Disclosure: This post was sponsored by Lawry’s through The Motherhood. Opinions are my own. Recipes created by the Lawyr’s Atlanta team. Photographs courtesy of Dawn Camp.