Garlic and Pesto Pizza Salad (With BBQ Chicken -optional)
1-2 bbq chicken breast (BNSN)
3-4 cups arugala
1 cups shredded iceberg lettuce
1 1/2 cups shredded marble cheese
1 red bell pepper
1 cup caramelized onions
1/4 cup sliced pickeld banana peppers
1 cup button mushrooms - sliced in half
Other ingredients needed:
1 full garlic
Roasted Garlic: Take 1 full garlic and slice open the top (allowing visibility/access to all cloves) then sprinkle top of garlic with sea salt and coconut oil. Wrap with tin foil and cook in oven or in bbq at 375 degrees for 30 - 40 mins. Remove and let cool. When your ready to use -just simply squeeze each clove out.
Optional- Grilled BBQ Chicken: Sprinkle Chicken and marinade in balsamic vineger for 2 hours. Then Grill Chicken until cooked on both sides and add your favourite bbq sauce. Remove from BBQ and let cool. Then slice thinnly to add to pizza.
Dough: To make things simple - Use 1 pkg store bought pre-made pizza dough or you can follow my recipe for pizza dough below.
Roll dough onto a greased cookie sheet spread garlic/pesto sauce onto pizza. Add graded cheese, grilled bbq chicken slices, sliced red bell pepper, caramelized onions, button mushrooms and then Bake in oven at 375 degrees for approx. 25 -30 mins until crust is turning brown.
Salad topping: 3-4 cups arugula, shredded iceberg lettuce, red bell pepper, pickled sliced banana peppers. Drizzle 1/8 cup balasmic vinager and 1/8 cup olive oil and mix well. Add to top of cooked pizza and enjoy!
1 whole garlic (roasted)
1/8 cup ranch dressing
1/4 cup olive oil
2 tbsp pesto
Home Made Pizza Dough:
1/2 teaspoon yeast
3/4 cup milk
2 1/4 cups flour
pinch sea salt
1/4 tsp baking powder
1/4 cup sugar
Heat milk in Microwave for 30 - 45 seconds and then add yeast to milk and let yeast dissolve
Sift flour, salt and baking powder into a bowl and add sugar. Then add warm yeast/milk and mix together. Add more flour if needed. and Let sit for 2- 4 hours to let rise.
Talented Floral Designer and Sugaring for Sugar Bloom