I love pizza, of almost any variety. Red sauce, barbecue, white sauce, or buffalo are all good in my book. There are a couple of fun pizza places near us that do highly creative flavors using bean spreads in lieu of sauce, too. Still delicious!
The pizza I’m sharing with you today is a white sauce based pizza topped with spinach and chicken. Feel free to omit the chicken for a deliciously satisfying vegetarian option.
The ricotta mixture that creates the white sauce is flavored with freshly roasted garlic and has a little touch of sweetness from honey. If you’re feeding this to an under-one-year-old then feel free to substitute agave, sugar, or even omit it entirely. This mixture would be heavenly as a ravioli filling or even as an extra flavor booster to lasagna. Seriously, yum!
I was surprised that my then almost 13 month old scarfed down this pizza. If I put it in front of him today I don’t think it’d be met with the same enthusiasm. Apparently almost 15 months yields a picky-eating, food-refusal stage?
Roasted Garlic Spinach Pizza with Chicken
- 1 head garlic
- olive oil
- 1 pizza crust (I used a refrigerated whole wheat crust)
- 1 C ricotta cheese
- 2 tbsp fresh basil (I used Gourmet Garden stir-in basil paste)
- 1 tsp honey
- 1/2 tsp dried oregano
- 1 box (9 oz) frozen spinach, thawed and drained
- 1 chicken breast, cooked and chopped
- 2 C shredded mozzarella cheese
- Preheat oven to 400 degrees F.
- Cut off the top of the head of garlic, drizzle with olive oil and salt, wrap in foil and roast 30-40 minutes until tender and golden. Let cool.
- Mash the cooled garlic cloves and stir into the ricotta, basil, honey, and oregano. Season to taste with S+P.
- Follow the directions on the pizza dough (prebake if necessary); top pizza crust with ricotta mixture, spinach, chicken, and mozzarella. Bake according to package directions (for me, 17 minutes at 400degF).
*This recipe is adapted from Kare at http://www.kitchentreaty.com/roasted-garlic-spinach-white-pizza-with-optional-chicken/*
Welcome to day two of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla.
Today’s recipe is the “hottest” one on my menu. I am highlighting the Garlic Goodness hot sauce created by the Intensity Academy. There is so much flavor in this hot sauce – if you like garlic and you like a bit of heat do yourself a favor and order a bottle of this garlicky goodness. And then use it to make some wings!
I’d never made wings at home before and it’s something that I’ve always wanted to try yet was always too intimidated to do. Having to break up the wings made me nervous. When we were living in Florida, Stuart’s amazing friend, coworker, and adventurer teammate made the best buffalo wings. And now that we’re in Ohio I’m out of luck and need to make the wings myself! I’d watched David break down the wings enough times to feel confident that I could give it a shot. (That didn’t stop me from asking the butcher at Kroger if he could break them up for me. Apparently it’s against the law for them to process the packaged chicken any further. Boo.)
David does it right – he fries the wings then tosses them in buffalo sauce. I opted to bake my wings. I could pretend it’s so they’re healthier but really, it’s because I’m lazy and don’t want to deal with a pot of hot oil. To tell you the truth, these baked wings can’t compare to the fried version but I would definitely do them again! What I liked about the method I found for baking wings was that these wings get tossed in the sauce before they make their way under the boiler then brushed with extra hot sauce when they’re hot out of the oven. This method of baking the wings ensures that they’re full of flavor and still have that sauciness you associate with fried wings. (If you want extra sauciness, divide the sauce in half, toss the wings in one half of the sauce before baking and then toss the wings in the other half when they’re fully cooked. To do this with the Garlic Goodness you’ll need to buy two bottles or make half of the wings.) Feel free to fry the wings if you wish and toss them in this garlicky goodness.
Garlicky Hot Wings
- 6 chicken wings, tips removed and wings split to give 12 pieces
- 1/2 C garlic hot sauce
- 6 tbsp butter
- Remove wings from the refrigerator and place in a bowl or resealable plastic bag.
- Melt butter in a small saucepan over medium heat. Remove from heat and whisk in the hot sauce and a pinch of kosher salt.
- Pour sauce over wings and toss to coat completely. Allow wings to marinate at room temperature for 20 minutes.
- Preheat broiler to high. Line a rimmed baking sheet with aluminum foil.
- Place wings on baking sheet, shake off some of the marinade, and broil 12 minutes. Flip and broil another 12 minutes.
- Melt 1/2 tbsp butter and mix with 1 tbsp hot sauce. Brush cooked wings. Serve hot.
*This recipe is adapted from http://www.thekitchn.com/how-to-make-buffalo-wings-in-the-oven-cooking-lessons-from-the-kitchn-211577*
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:
Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own