Pizza Today - February 2018 - 40

IF YOU'RE LOOKING TO BRANCH OUT
WITH A NEW INGREDIENT THAT'S NOT TOO
OUT OF THE BOX FOR YOUR TRADITIONAL
CUSTOMERS, HERE ARE SOME FLAVORFUL
RECIPES THAT ARE EASILY MENU-ABLE.

Spicy Goat Cheese and
Sun-dried Tomato Bruschetta
Yield: One sharable appetizer serving
Six slices of Italian bread, cut thick
2 tablespoons butter
10 sun-dried tomatoes, sliced thin
10 basil leaves, chiffonade
¼ cup crumbled goat cheese
Hot honey, for garnish
In a bowl, gently mix sliced sun-dried
tomatoes, basil and goat cheese until
ingredients are crumbly. Do not over mix
-- you don't want it mushy. Set aside.
Butter both sides of bread lightly. Grill
or toast lightly until bread is slightly
browned.
Place bread on a serving plate and top
each piece with the goat cheese mixture.
Drizzle hot honey lightly in the same
direction on all pieces. Serve immediately.
CHICKEN WITH
SUN-DRIED TOMATOES
AND PASTA

Chicken with Sun-dried
Tomatoes and Pasta
Yield: Three servings
8 ounces ziti or farfalle
Salt, for pasta water
3 medium-sized chicken breasts
1 tablespoon extra virgin olive oil
1½ tablespoons butter
4 ounces mixed fresh mushrooms, sliced
1/8 teaspoon cracked red pepper
2 roasted garlic cloves, smashed and
chopped
1 small shallot, finely chopped
¾ cup heavy cream
1 cup chicken broth
¾ cup freshly grated Parmesan cheese
¼ cup shredded Asiago cheese
½ - ¾ cup oil-packed sun-dried tomatoes,
sliced thickly
1 cup baby spinach, stems removed
¼ cup basil leaves, sliced

In a large skillet, heat EVOO over
medium heat, taking care not to burn the
oil. Cook the chicken, flipping until chicken is cooked through. Remove chicken
and reserve chicken drippings in pan.
Melt butter in the skillet and add garlic
and chopped shallot, stirring for about
1 minute until translucent. Add fresh mushrooms and stir for about 2 minutes.
In the same pan, add Asiago, Parmesan
and sliced sun-dried tomatoes. Slowly stir
in the cream and chicken broth and bring
to a simmer for about 3 minutes.
When the cream sauce has thickened,
add pasta and spinach. Stir gently until
the spinach has wilted.
Divide the pasta into 3 equal portions, top with chicken breasts and cover
chicken with cream sauce. Garnish with
freshly grated Parmesan and basil. Serve.

Fill a large stock pot with water and
add plenty of salt to flavor the ziti.
Pound fresh chicken breasts to about an
inch thick for even cooking. Salt and pepper chicken on both sides.

Spicy Sausage and
Sun-dried Tomato Pizza

4 0 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 8

Yield: One 12-inch pizza

1 12-inch pizza crust
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh garlic
½ cup spicy sausage, cooked and drained
2½ ounces fresh goat cheese
¼ cup mild banana peppers
1 cup shredded mozzarella
6-8 basil leaves, for garnish
Stretch dough out to desired size.
Drizzle olive oil, beginning in the middle and spiraling out. Use a pastry brush
to paint the ends of the dough with oil.
Spread garlic and sausage around
the pizza, followed by banana peppers
and shredded mozzarella. Crumble goat
cheese around the pizza.
Bake at 450 F until crust is brown and
cheese is bubbly. Remove from oven and
tear the fresh basil over top of the pizza.
Cut and serve. n
MANDY WOLF DETWILER

editor at Pizza Today.

is managing
http://www.PIZZATODAY.COM
Pizza Today - February 2018

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