Chicken Rosemary Garlic Pizza

I have a cookbook that has only pizza recipes in it. I haven’t used it very much, but I started looking through it a couple weeks ago when I decided to do the month of Making Monday Pizzas and there were several recipes that caught my eye.

One of these recipes was the Chicken Rosemary Garlic Pizza.

This is a white pizza and sounded really quite different from the usual pizza made in someone’s home, so I thought I would give it a whirl! However, I didn’t have exactly what the recipe called for so this is my variation of the recipe! It turned out really good and my 3 year, Grace, even asked for the leftovers for lunch the next day!

If you are looking for a different pizza recipe, try this one out!

Chicken Rosemary Garlic Pizza

Ingredients:

• 1 1/4 cup cooked and shredded chicken
• olive oil
• 1 large clove of garlic, minced
• 2 teaspoons of dried rosemary
• 1/2 cup of shredded mozzeralla
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of chopped fresh parsley

Directions:

Step 1. Prepare your Very Easy Pizza Dough as described in my earlier post of Making Monday Pizzas.

Step 2. Place your chicken in a bowl. Add the rosemary and minced garlic. Then add enough olive oil to cover the chicken. Marinade for 1 hour at room temperature.

Chicken ready to marinade!

Step 3. Brush dough with oil from the marinade.

Step 4. Sprinkle half of mozzarella and half of the parmesan on the dough.

Step 5. Top the cheese with your chicken.

Putting on the toppings!

Step 6. Sprinkle the rest of the cheeses over the chicken.

Step 7. Add the parsley to the top of the pizza.

The pizza is ready to go in the oven!

Step 8. Bake at 515 degrees for 10 minutes.

If you try this pizza, please leave a comment and let me know what you and your family thought of this!

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Mmmmm! My first rhubarb pie!

Confession: I have never ever baked anything with rhubarb.

Oh, don’t worry, I’ve eaten plenty of rhubarb delights, but I’ve never really thought to try to bake anything with it. Maybe one of the reasons is that it was never something my family ate as I was growing up. It’s kind of strange too because we all like rhubarb too!

Our farmer’s market has started up here now and at the first market I spied a pretty bunch of rhubarb… And I thought, “Why not!?” Maybe this will be my summer to try some new baking!

Since I didn’t have a family recipe to make, I searched around on the internet. I really had to look too because I didn’t have strawberries to add, I didn’t want to use a lot of sugar, and I only had one pie crust in my freezer and it seemed to be that that’s what most recipes for rhubarb pie require.

So I will be posting a recipe that is based on a few recipes I saw and then made it my own!

I think my first attempt at rhubarb pie turned out quite tasty!! That’s even despite a serious pie disaster that happened while baking! Read on to see a picture and find out what happened!!

Rhubarb Cream Pie with Coconut Topping

Pie Ingredients:

• 1 1/2 cups sugar
• 1/4 cup enriched flour
• 2/3 teaspoon nutmeg
• 3 eggs, slightly beaten
• 4 cups rhubarb in 1″ slices (1 lb)
• 1 deep dish pie crust

Directions for the Pie:

Step 1. Mix the sugar, flour, nutmeg.

Step 2. Beat sugar mixture into the eggs.

Step 3. Add the rhubarb.

Mixing in the rhubarb!

Step 4. Fill the deep dish pie crust with your rhubarb filling.

The pie is ready to start baking!!

Step 5. Bake at 400 degrees 30 minutes and make the topping while you wait!

Topping Ingredients:

• 1/2 cup sugar
• 1/4 cup butter
• 1/2 tsp. vanilla
• 1 egg
• 1 cup of grated coconut

Directions for Topping:

Step 1. Mix the sugar and butter together until creamy.

Step 2. Beat in the vanilla and the egg.

Mixing in the vanilla and egg!

Step 3. Stir in the grated coconut.

Step 4. Spread over the rhubarb pie filling.

The pie is ready to go back in the oven!

Step 5. Bake for 30 more minutes and then cool before eating.

Now… Here is the bizarre story of my pie disaster! You can see from the pictures how full the pie was. This is because I did not have a deep dish pie crust. I realized once I put the filling in that I was in trouble. However, I decided to keep on going…oops!

(It’s a good thing I put a cookie sheet under my pies when I cook them!!!!)

So anyway, when I went to put the pie back into the oven, I was trying to hold it so gently as to not spill out any more filling. I actually had it resting on just my nails. Well, weirdly enough one of my nails broke and I almost completely folded my pie in half!

OH NO!! Pie disaster!!

ARGH!

I lost at least half of the filling. I decided to go ahead and back it anyway though. Turns out it was pretty yummy even with half of the filling gone!! I’m looking forward to trying this recipe again with the right size crust!!

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