I watch the Rachel Ray show every day with Hannah, who is homeschooling and we love the cooking lessons and new recipes Rachel shows off in such a fun, creative way. In fact, if I were ever to create my own cooking show (dream on) .. this is exactly how I would want it to look like. Crazy energy, delicious food, fun guests, and lots and lots of people cheering in the audience. It’s my kind of show! This week, I wanted to share her no-dough pizza! It’s perfect for gluten/wheat free, too! If you would like to share a recipe on My Crazy Adoption blog, please email me. Enjoy …
4 6- to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4- inch thick)
Olive oil, for drizzling plus 1 tablespoon
Salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
2 tablespoons fresh thyme, chopped 2 cloves garlic, thinly sliced
1 1/2 pints grape or cherry tomatoes, halved
A fat handful basil leaves
1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater Arugula or baby kale, for garnish
Parmigiano-Reggiano, for garnish
Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel, red pepper and thyme. Marinade a few minutes and preheat a large griddle pan or grill pan over medium-high heat.
Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook to soften 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.
Grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken as if it were a small pizza with tomato sauce and mozzarella cheese. Broil to brown and melt cheese then top with arugula or baby kale and Parm to serve.