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6 skinless, boneless chicken breast halves
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ground black pepper, to taste
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1 teaspoon garlic salt
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2 tablespoons olive oil
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1 onion, thinly sliced
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1/2 cup balsamic vinegar (this is what the recipe called for, but I found it too strong. Next time I will try 1/4 cup.
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1 (400g) tin diced tomatoes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried rosemary
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1/2 teaspoon dried thyme
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Season chicken breasts with ground black
pepper and garlic salt. Heat olive oil in a medium frypan and brown the
onion and seasoned chicken breasts.
- Pour tomatoes and balsamic vinegar over
chicken and season with basil, oregano, rosemary and thyme. Simmer until
chicken is no longer pink and the juices run clear; about 15 minutes.
Garlic Salt
If you don't have any garlic salt use plain salt and a crushed garlic clove. Brown the garlic with the onions.
Inspiration: Allrecipes
Brussels Sprouts Pizza with Balsamic Red Onions
- 1 to 2 tablespoons olive oil
- 2 medium or 1 extra-large red onion
- Pinch red pepper flakes
- Dash salt
- ¼ cup balsamic vinegar
- 8 ounces (1/2 pound) Brussels sprouts
- 1½ to 2 teaspoons olive oil
- Salt and freshly ground black pepper
- Preheat
oven to 425 degrees Fahrenheit and place a pizza stone on the middle
rack if you have one. Slice your onions into thin rounds (the thinner
you slice them, the faster they will cook).
- Prepare
the Brussels by slicing off the tough ends and discarding them. Use
your fingers to pull off the individual leaves around the outside, then
trim off the newly exposed tough end, and continue until you have broken
the sprout into leaves. Repeat for about half of the Brussels sprouts,
then slice the rest into thin slices from top to bottom. Drizzle the
sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the
sprout leaves so they're all lightly coated in oil, adding another dash
of oil if necessary. Toss with a sprinkle of salt and pepper and set
aside.
- To
prepare the red onions, warm 1 tablespoon olive oil in a large skillet
over medium heat. Add the onions, a pinch of red pepper flakes and a
dash of salt. Toss to combine. Cover and cook, stirring occasionally,
for 10 minutes, or until the onions are nice and soft. The thinner you
sliced them, the sooner they will cook. Pour in the balsamic vinegar and
stir to combine. Continue cooking, uncovered, for a few more minutes,
until the balsamic vinegar has condensed and mostly absorbed into the
onions. Remove from heat and set aside to cool.
- Prepare
the pizza dough as directed. If you're using store-bought dough like
me, I'd roll it out into one pizza. If you're using my pizza dough
recipe, I'd make two pizzas. I like to roll out the dough on pieces of
parchment paper for easy transfer to the oven. For best results, roll
the dough out as thin as reasonably possible while maintaining an even
surface level.
- Top
the dough with an even layer of red onions, followed by mozzarella
cheese. Sprinkle the Brussels on top, then finish with a sprinkling of
Parmesan cheese.
- Transfer
one pizza to the oven at a time (if you don't have a baking stone, bake
your pizza on a cookie sheet). Bake until the crust is golden, the
cheese is bubbly and the Brussels sprouts are crispy on the edges, about
10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the
pizza(s) with a light sprinkle of freshly ground black pepper (trust
me!) and red pepper flakes if you'd like, then slice and serve.
Pesto Pizza
Ingredients
Instrurctions
- Preheat oven to 450 degrees F (230 degrees C).
- Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
- Bake for 8 to 10 minutes, or until cheese is melted and browned.
