Rustic Pizza and Bruschetta Chicken

Ok, so I know it has been almost a WHOLE week since I have posted anything!!! Can you say SLACKER??? I don't even know what I was doing...I wasn't even busy except Tuesday night...I went to see Lady Gaga in Grand Rapids with some girlfriends!!!!!!!!! And those of you that know me personally...know my obsession with Gaga! She did not disappoint....show was AH-MAZING!!!!!!!!!


Anyways...last Friday we made homemade pizza again. I know I posted about pizza recently, which you can read about here, but I wasn't 100% satisfied with how I rolled the dough so I tried it again....but this time I went out on a limb and made a rustic pizza with egg. Yes, I said egg and I gotta tell ya, I could have eaten the whole thing myself...it was THAT good! I have seen it in a few food mags and thought to myself...I MUST try that!


I wasn't exactly sure how to go about it...so I googled "pizza with egg on top" and came across this blog and the rest is history....I changed mine up a bit but the sauce is the TRICK to making this superb!


Here we go...

Rustic Pizza Sauce

10-12 roma tomatoes

1 tablespoon dried oregano
salt & pepper, to taste

2 tablespoons olive oil

1. Slice the romas lengthwise, remove seeds and roughly chop.
2. Heat olive oil in large sauce pan over high heat. Add the tomatoes, oregano, salt & pepper.
3. Using a potato masher, mash up the tomatoes and let simmer for about 30 minutes.

NOTE : This makes about 6-8 cups of sauce. You can easily cut this in half or save the leftovers for an easy weeknight meal.
Printable Recipe!

Rustic Pizza with Egg

1/2 lb pizza dough

1-2 cups rustic pizza sauce

1 cup Italian blend cheese, shredded

4-6 slices fresh mozzarella 

4 basil leaves, torn

corn meal, if using a pizza stone

flour for dusting

1. Preheat oven to 400 degrees. If using a pizza stone place stone in oven for 45 minutes.
2. Roll out the dough very thin, place on a pizza peel.
3. Top with the sauce, shredded mozzarella, mozzarella slices and basil.
4. Sprinkle cornmeal on the HOT stone and transfer pizza to stone. Bake for 15 minutes.
5. Pull out the pizza and crack two eggs on top, sprinkle with salt & pepper and continue baking for 10 minutes.
6. Remove the pizza from the oven and let sit for a few minutes. Slice and serve!!!

Printable Recipe!

At least the egg on the left looks perfect! 

I HIGHLY recommend a piece with the gooey yolk. 

DELISH!!!

DANGEROUSLY DELISH!!!

Great, now I'm craving pizza...

Since I had a few cups of sauce left over I put it in the fridge and figured I could make a quick dinner with it on Monday...and that I did....

Bruschetta Chicken 

1 package chicken cutlets

2 cups rustic pizza sauce

4 slices fresh mozzarella

1/2 yellow onion, sliced

3-4 basil leaves, torn

2 teaspoons crushed red pepper flakes

1 1/2 tablespoons olive oil

garlic salt & pepper, to taste

1. Heat olive over medium heat, add the onions and red pepper flakes. Cook until tender.
2. Add the sauce and basil leaves. Simmer for about 15 minutes.
3. Drizzle chicken with olive oil and coat well with garlic salt and pepper.
4. Heat grill pan over med/high heat about 3 minutes. Cook chicken approx 4 minutes on each side until no longer pink.
5. Place chicken in baking dish, top with sauce then mozzarella.
6. Broil for approx 5 minutes or until bubbly.

Printable Recipe!

Wasn't that easy???

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