Tonight's dinner...
We've been very bad this evening...
We felt like having pizza, but I really wasn't interested in take-out, because, while it's convenient for some nice individual to bring your pizza to the door, it's damned expensive, and, for me, there's always something that's not on the pizza that I think would be pretty good.
Something weird.
So today on my way home, I picked up some stuff and made our OWN pizza, and I have to tell you--convenience is good, but custom made is better.
Ingredients:
Store-bought pizza crust (Sicilian style because there's no way I could load up a thin crust and have it work right)
2 medium sweet onions, sliced thin
1 package sliced mushrooms
1 package chicken tenders
1 package dry garlic and herb salad dressing mix
About a quarter cup honey barbecue sauce
1 jar Ragu garlic and parmesan alfredo sauce
olive oil
butter flavored spread (or butter, if you must)
1 large package shredded mozzarella cheese
grated parmesan, to taste
salt, pepper, and garlic and herb seasoning
Chop chicken tenders into bite sized pieces and toss in a bowl with salad dressing mix and barbecue sauce until lightly coated. Spread out in a single layer on a sheet pan and bake at 350F until done. Remove from oven and reset temp to 400F.
Saute onion in olive oil and butter spread until completely caramelized--if you're beginning to think that one more minute and it'll be burned, you're almost there. (When they begin to go very brown, stir them constantly to keep them from burning). Set aside.
Place pizza crust on a sheet pan that has either been oiled or lined with non-stick foil. Lightly coat with olive oil, and sprinkle with salt, pepper and garlic and herb seasoning. Spread the alfredo sauce over, coming to within about a half-inch from the edges of the crust. Scatter onions over, and then place chicken pieces in an even layer all over the bed of onions. Sprinkle with mushrooms and then top with cheeses.
Bake at 400F for 8-10 minutes until cheese has melted and the crust goes crispy.
Believe it or not, as I was eating this I was thinking that, next time I make it (and I WILL be making it again if my DH has anything to say about it), that it might even be nice with some very thinly sliced apple on it as well...and some chopped fresh rosemary.
Anyway, it was yum-o, and very satisfying and cozy for a cool fall evening.
We felt like having pizza, but I really wasn't interested in take-out, because, while it's convenient for some nice individual to bring your pizza to the door, it's damned expensive, and, for me, there's always something that's not on the pizza that I think would be pretty good.
Something weird.
So today on my way home, I picked up some stuff and made our OWN pizza, and I have to tell you--convenience is good, but custom made is better.
Ingredients:
Store-bought pizza crust (Sicilian style because there's no way I could load up a thin crust and have it work right)
2 medium sweet onions, sliced thin
1 package sliced mushrooms
1 package chicken tenders
1 package dry garlic and herb salad dressing mix
About a quarter cup honey barbecue sauce
1 jar Ragu garlic and parmesan alfredo sauce
olive oil
butter flavored spread (or butter, if you must)
1 large package shredded mozzarella cheese
grated parmesan, to taste
salt, pepper, and garlic and herb seasoning
Chop chicken tenders into bite sized pieces and toss in a bowl with salad dressing mix and barbecue sauce until lightly coated. Spread out in a single layer on a sheet pan and bake at 350F until done. Remove from oven and reset temp to 400F.
Saute onion in olive oil and butter spread until completely caramelized--if you're beginning to think that one more minute and it'll be burned, you're almost there. (When they begin to go very brown, stir them constantly to keep them from burning). Set aside.
Place pizza crust on a sheet pan that has either been oiled or lined with non-stick foil. Lightly coat with olive oil, and sprinkle with salt, pepper and garlic and herb seasoning. Spread the alfredo sauce over, coming to within about a half-inch from the edges of the crust. Scatter onions over, and then place chicken pieces in an even layer all over the bed of onions. Sprinkle with mushrooms and then top with cheeses.
Bake at 400F for 8-10 minutes until cheese has melted and the crust goes crispy.
Believe it or not, as I was eating this I was thinking that, next time I make it (and I WILL be making it again if my DH has anything to say about it), that it might even be nice with some very thinly sliced apple on it as well...and some chopped fresh rosemary.
Anyway, it was yum-o, and very satisfying and cozy for a cool fall evening.