Source: Cooking Light Magazine
Servings: 4
Cookbook date: May 26
Date prepared: June 7
2 tbsp Red Wine Vinegar
1 1/2 tsp Dijon Mustard
4 Cloves Garlic Minced
1 Prepared Pizza Crusts
1 1/2 cups Cooked Chicken Breasts
1 cups Plum Tomatoes
1 cup Mushrooms
3/4 cup Shredded Mozzarella Cheese
1/4 Feta Cheese
1/4 Cup Parmesan Cheese
1/4 Cup Green Onions
Preheat oven to 400 degrees. Combine first three ingredients. Place crust on backing sheet or pizza stone; brush vinegar mixture over crust. Top with chicken, tomato and mushrooms; sprinkle with cheeses and green onions. Bake for 15 mins or until the cheese melts.
Tim here. Ok first with the substitutes. As noted previously, neither of us like mushrooms so they were cut out of the recipe. I didn't have any plum tomatoes so I had to used canned diced tomatoes. I think the plum tomatoes would have been a little bit sweeter and acidic which would have added more flavor to the dish. Other than that the recipe was kept pretty much the same.
We are a house divided over this dish. I didn't really care for the dish but Tiffany really liked it. You may be asking yourself, "What's not to like? It's pizza, one of my favorite foods, uses tons of cheese and is both simple and fresh." For me it all boils down to one thing, the red wine vinegar. This has been a long time coming and god knows I've tried. For the past six years I've tried recipes with red wine vinegar and dismissed my dislike. "It was the onions I didn't like, not the vinegar." "Its not really that bad, you can hardly taste the red wine vinegar." Well no more.
I don't like red wine vinegar.
There, I said it. There isn't a redeeming thing about it. I don't like the vinegar taste. I don't like the acidic red wine taste and I especially don't like those two things together. That being said, if you like the stuff you may actually enjoy the dish. What do you think Tiffany?
Tim, you are out of your mind. This dish is a tasty treat for weary travelers coming back home from Meadville, PA, land of really crappy food (no offense intended, Allegheny College, but your campus dining is truly awful). After having 4 days of bland, bleached, frozen and canned institutional junk this pizza was divine, vinegar and all. If you don't mind the taste of red wine vinegar, please give this a try and let me know what you think. I suppose it is possible that my taste buds were so desperate for some flavor that they were too quick to offer up their praises, but I don't think that's the case. Try it, Mikey...you'll like it.
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4 comments:
we've actually made this one a few times, and we're going to have to side with tiffany. actually, all of the cooking light pizzas are good. have you tried the one with black beans, spinach, cumin, etc? andy's favorite.
i'm loving your blog!
mary allison
Oooh...do you have a link to that recipe? I'd love to try it out!
Thanks for backing me up. Tim is so wrong about this one.
here you go:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671026
i'm a cilantro freak, so i usually put the whole bunch on the pizza.
m.a.
This is the first opportunity I've had to really go through your entire blog (good thing about working on a Saturday... easier to surf the net :)) and everything sounds great. This pizza looks and sounds especially delicious!
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