January 20, 2014

Dinner Tonight: Grilled Flank Steak with Tomato-Mint Salsa


Grilled Flank Steak with Tomato-Mint Salsa, Lemon Green Beans with Pinenuts, and Wild Rice Pilaf.  Recipes were from the new Weight Watchers What to Cook Now cookbook.

January 19, 2014

Dinner Tonight: Barbecue Chicken Pizza with Fresh Mozzarella


BBQ Chicken Pizza with Fresh Mozzarella 

Cooking Light JANUARY 2013
  • Yield: Serves 6 (serving size: 1 slice)
  • Hands-on:20 Minutes
  • Total:38 Minutes


  • 3 (4-ounce) chicken breast cutlets
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Cooking spray
  • 12 ounces refrigerated fresh pizza dough
  • 2 tablespoons yellow cornmeal
  • 1/3 cup no-salt-added ketchup
  • 3 tablespoons prepared yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 cup sliced red onion
  • 1/4 cup pickled jalapeño slices
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons coarsely chopped fresh cilantro leaves


1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
2. Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.
3. Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
4. Bake at 450° for 9 minutes. Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2-inch border around the edges. Top with chicken, onion, jalapeños, and cheese. Bake at 450° for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.

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