Sunday, September 27, 2009

Roasted Beets with Feta Cheese

4 medium/3 large beets
1 Tbsp balsamic vinegar
1 Tbsp Red wine vinegar
1 tsp PC Greek Rub
2 Tbsp EVOO
4 oz Feta Cheese, crumbled

Preheat oven to 400. Trim ends off beets, wash, and wrap individually in foil. Roast for 45 minutes to an hour, or until they're fork-tender. Remove from oven when done and allow to rest on counter (still in foil) for 5 minutes. While beets are resting, whisk together vinegars, oil and Greek Rub. Peel beets and cut into one-inch cubes. In serving bowl, toss beets with dressing and top with feta.

Tuesday, September 1, 2009

Barbecue Chicken Pizza

One of my favorites whenever I go to Pizzaria Uno, here's my take on the super-easy, super-tasty treat!

1 tube refrigerated pizza dough
2 cups cooked chicken (I use leftovers)
1 cup your favorite bbq sauce, divided
1 small onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
5 strips center-cut bacon, cut into small pieces
1 cup shredded 2% fat cheddar cheese

Preheat oven to 425. In 10" saute pan, cook bacon over medium heat until cooked through. Remove bacon to paper towels to drain. Keep 1 Tbsp of bacon fat in pan. Return pan with reserved bacon fat to medium heat, adding peppers and onions. Saute veggies until onions are translucent and peppers are soft.

Brush a little bit of vegetable oil over Large Bar Pan (this will help the bottom of the crust get crunchy). Spread out pizza dough to edges of pan. Using Silicone Basting Brush, spread 3/4 c of the barbecue sauce over crust. Top with chicken, veggies and bacon. Drizzle remaining sauce over, then top with cheese, spreading all ingredients to the edges.

Bake at 425 for 12-15 minutes or until cheese is melted and crust is lightly browned.