Chicken with Tarragon and Quick Roasted Garlic, and Southwest Rice and Corn Salad with Lemon Dressing

I don’t know about you, but there are times when I am just so sick of chicken. It is such an obvious choice – it is healthy, cheap and can be made in a variety of ways. But, the very characteristics that make it so wonderful, also entice the average home cook to put chicken in the meal rotation too many times a week. And that, my friends, results in food boredom.

So, I must admit that when I made this recipe I wasn’t overly excited. It was yet another sauteed chicken breast. But, I was so pleasantly surprised that we declared that this recipe might have resulted our favorite chicken dish in many poultry-filled months.

What makes this dish is surely the salad that goes with it – so I beg you not to omit it. I didn’t have all of the veggies, but it still turned out amazing. The rice combines so well with the acidity of the lemon juice, the richness of the avocado and the sweetness of the corn.

The chicken has such a rich flavor due to the roasted garlic and tarragon. It tastes like something that has been cooking and developing flavors all day long.

So, this recipe has invigorated my love for chicken, and will be my new go-to recipe with my poultry love is diminishing.

Thanks to Bon Appetit for this recipe!

CHICKEN WITH TARRAGON AND QUICK ROASTED GARLIC
4 Servings

3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves or cutlets
2 tablespoons (1/4 stick) butter
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
2 tablespoons heavy whipping cream

Heat small nonstick skillet over medium heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon; simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate; spoon sauce over.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING
8 Servings

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.

Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

Smoke-Roasted Chicken Thighs With Paprika and Creme Fraiche Stuffed Tomatoes

As Ohio seems to have gotten a severe fast-forward into fall, I am resigned to the fact that grilling out is going to be few and far between. Although, my parents grill in the dead of winter in Michigan (and shovel a path to their grill!), so I am not saying it cannot be done. But, I will admit our grill gets used a bit less frequently, especially when I would rather cacoon inside and smell up the house with spices and tantalizing goodness.

But, a few more grilling recipes will be showing up as stragglers – ones I really wanted to try this year and just couldn’t bear waiting until next spring. Needless to say, they would become hidden in my folder of “must tries” and then get shoved aside for the new recipes that Bon Appetit or La Cucina Italiana says I must make in spring 2011.

So, this New York Times recipes is one of the last ones standing. My husband requested it when he read it a few Sundays ago, and I make a point to always whip up his requests…

It seems so simple – just smoked paprika, honey, lemon juice, garlic and butter – smothered on some chicken thighs and nestled on a sizzling grill. But, the taste explodes with a sweetness of the honey (and nice caramelizing), the smokiness of the paprika and the punch of the garlic. And, the butter just melts it all together…

The stuffed tomatoes were a far cry from what the original recipe said. I couldn’t find robiola in my local store (although I have run past 2 recipes since then requiring it, so I will need to find a supplier quick!), so I substituted creme fraiche. I am sure another cheese would be better – something less the texture of creme fraiche and more the texture of, well, robiola. But, it turned out really nice and refreshing, and cut the smokiness of the chicken perfectly.

So, don’t give up on your grill quite yet -there is no snow to shovel, just leaves to sweep out of the way. Seems a small price to pay for a fantastic dinner!

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
Serves 4
1 tablespoon sweet paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt and freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish.

Build a fire in a grill with a cover, leaving about ⅓ of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.

In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.

Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.

Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

ROBIOLA-STUFFED TOMATOES (or CREME FRAICHE-STUFFED TOMATOES)
Serves 4

4 large ripe tomatoes
3½ ounces robiola cheese, rind removed, diced (or creme fraiche or other soft cheese)
2 ounces gorgonzola cheese, crumbled
2 tablespoons unsalted butter, softened
Freshly ground black pepper to taste
4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
½ teaspoon mild paprika
4 chives, finely diced
2 tablespoons vodka (yes, vodka)

Halve the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.

Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.

Add the remaining ingredients and stir to combine.

Fill the tomatoes with the mixture. Place on serving dish until ready to serve. Serves 4. Adapted from “Recipes From an Italian Summer,” by the editors of Phaidon Press.

Grilled Vietnamese-Style Chicken Wings

I have a go-to wings recipe perfect for football games – my Maple Chipotle Chicken Wings (on this blog). They are sweet, spicy and a little messy, which is exactly how I always envision wings.

So, when I saw this recipe from Emeril, it intrigued me. I will admit, if you are drinking beers, not worrying about calories yet worrying about your fantasy running back, I would still go for the messier version. But, if you want a light, flavorful and more refined plate of wings for a summer grilling meal, then these are perfect.

I didn’t read this recipe in advance, so they only marinated for 4 hours and were still fantastic, so I recommend trying the 24 hours to see how mind blowing the wings can be.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS
6 Servings

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Pork Kebabs (Souvlaki Hirino) and Feta Tart (Alevropita)

As if I don’t read enough foodie magazines, I saw the magazine Saveur the other day in Fresh Market and was intrigued. The whole issue was featuring Greek food, and since I love ethnic food, I thought I would pay the $5 to see what it was all about. And, of course, as of last week I now have a 2 year subscription to this fantastic magazine!

I tried this recipe combo first as part something I thought I could easily do, and part something I was scared of. The kebabs looked easy enough as long as I remembered to marinate in advance. And I know how to grill pork. And kebabs are a breeze. But, the feta tart looked a bit scary. It was an egg batter that you pour into a hot pan and bake. Now don’t get me wrong, the recipe itself didn’t look too challenging, but the thought that I would make my own bread did scare me a bit.

I can honestly say this was the best meal we have had in weeks. The pork had a great flavor (and the oregano made it very Greek!) and the feta tart was amazing (and the perfect complement to the pork)! Definitely a wow dish, and it was surprisingly so easy! Don’t be alarmed that the batter spreads really thin, it ends up forming a great, crispy crust.

Thanks to Saveur for giving me a great, new Greek menu. If these recipes are any indication, I will be blogging many more from this magazine!

PORK KEBABS (SOUVLAKI HIRINO)
Serves 2-4

1⁄4 cup extra-virgin olive oil

1⁄4 cup red wine

2 tbsp. fresh lemon juice

1 tbsp. dried mint

1 tbsp. dried oregano

8 cloves garlic, smashed and minced into a paste

1 bay leaf, finely crumbled

1 lb. trimmed pork shoulder, cut into 1 1⁄4″ cubes

4  9″ wooden skewers

Kosher salt and freshly ground black pepper, to taste

Lemon wedges, for serving

In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.

FETA TART (ALEVROPITA)
Serves 4-8

6 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened

Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Root Beer Baked Beans

I hope I don’t lose credibility by admitting that until this week, I have never made baked beans. It isn’t that I don’t love them, or thought them overly complicated, it just never was top of mind. But, when I was looking for a different side for my whiskey butter steak, this beans recipe just jumped out at me.

After making this recipe, the thought of buying baked beans and heating them in a saucepan won’t cross my mind – in only 45 minutes you can have amazing baked beans that not only have that rustic home-cooked flavor, but also have bacon. And let’s face it, everything is better with bacon.

Thanks to Bon Appetit for this recipe. It will certainly now become my “go to” for beans!

ROOT BEER BAKED BEANS

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

I have never met a bruschetta I didn’t like – and after traveling to Italy, I have a deeper love for the appetizer. What I love about bruschetta is you can improvise and make it as complex or simple as you want. You can add really whatever you want atop the crusty bread, and it always seems to taste fantastic.

This bruschetta recipe does take a little extra time because you roast the tomatoes, but I find it is worth it for the deep flavor. I love the crispy, light addition of the arugula (not to mention it adds the green in the Italian flag to make it a true red, white and green Italian dish!).

I made this for a dinner party and it went over well – I roasted the tomatoes and baked the bread in advance, then assembled when everyone arrived!

Thanks to Bon Appetit for this great antipasti!

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Serves 6

6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

Orecchiette with Sausage and Chicory

As you may know by now, every Thursday my husband and I have “pasta and wine night.” It is a treat because I am only allowed to make pasta once a week (per my healthier husband) and we get a glass of wine to celebrate the start of the weekend the next day.

In the summer it is tough to find pasta that feels right for the hot, sticky nights. No 5-hour tomato sauce, no baked ziti, no homemade macaroni. So, I am on a constant search for summer pasta.

I found this one in Food & Wine (by Michael White) and thought it looked light, yet flavorful. I was also curious about the chicory/escarole because I will admit, I had actually never cooked with it before. I also thought the mint was an interesting twist…I always trust Food & Wine, so I thought we should give it a try.

The sauce is light – the chicken broth melds with the sausage drippings and olive oil into a flavorful coating. The escarole adds a nice flavor (and healthy component). And the mint, just seems to work – can’t describe why!

So, I recommend making this one on a hot summer night when you want some light pasta without sacrificing the flavor. I know we will eating this one a few more Thursdays this year!

ORECCHIETTE WITH SAUSAGE AND CHICORY
6 Servings

1 pound orecchiette
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 pound chicory or escarole, coarsely chopped and washed
Kosher salt
1 cup chicken stock or low-sodium broth
1/4 cup grated pecorino, plus more for serving
2 tablespoons shredded mint

In a large pot of boiling salted water, cook the pasta until al dente. Drain well.

Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.

Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

Mexican Feast: Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa, Grilled Corn with Cheese and Lime, and Tangy Cabbage Slaw

Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.

This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.

If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.

I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!

GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8

2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.

Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.

GRILLED CORN WITH CHEESE AND LIME
Serves 8

8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

TANGY CABBAGE SLAW
Serves 8

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Spaghettata Picante

It isn’t a surprise that when we were in Italy we tried to bring back some food. Some things were difficult like olive oil and balsamic vinegar (and unfortunately wine), but we did run into a plethora of spices when we were in the Cinque Terre. They were so simple – a bag of a unique blend of spices that you cook with olive oil to infuse it, then toss with pasta and top with cheese. It seemed so simple, yet like everything we experienced in Italy, the simple foods were in so many ways the most amazing.

So, we tried this at home with some bucatini and it was amazing. Perfect for summer, too, since it wasn’t too heavy. I know it might seem silly to blog this since the ingredients aren’t readily available here, but I will do two things to help. 1) I will translate the ingredients so you can make a similar spice mixture and 2) I will include the Web site of the company who makes the spies in the Liguri region (and I have an email into them to ask about shipping to the US).

Bon Appetito!

SPAGHETTATA PICANTA
Serves 2

1/2 pound bucatini or pasta of your choice
1-2 tablespoons olive oil
2 teaspoons spice mixture
Handful of cheese (parmigiano or whatever you like)

Boil water and cook pasta according to directions. Heat olive oil in skillet until it is hot but not smoking. Add the spices and cook on low-medium heat for a few minutes, until it is infused. Drain pasta and add to spice mixture. Toss to coat and top with cheese.

Antichi Sapori Liguri (spice mixture is called Spaghettata Picante)
http://www.antichisaporiliguri.com

Spice mixture contains a variation of: chili pepper, powdered garlic, dried parsley, salt, chervil

Cherry Tomato Pizza Margherita

If it weren’t for my husband’s heritage, my love of Italian food and my upcoming trip to Italy, I might not know as much about pizza as I do. But, in watching travel shows, reading articles and skimming magazines, I have a new appreciation for pizza – especially of Italian origin.

Growing up I wasn’t a big “plain pizza” fan. I loved pepperoni and even until lately would normally get the pizza with all the fixings. It is once I learned about pizza margherita – and tried it the right way, with the right ingredients – that I fell in love with it.

Back in 1844, the King of Italy, and his wife, Queen Margherita di Savoia, were on holiday in Naples. They called the most popular pizza chef (pizzaioli) to make various kinds of pizza for them. But Queen Margherita fell in love with the pizza sporting the colors of the Italian flag, with mozzarella, tomatoes and basil. He affectionately called it Pizza Margherita after the Queen. Although our trip to Italy won’t include Naples, I have always heard you haven’t had pizza margherita until you have had it in Naples.

But, this recipe from Bon Appetit has to come in a close second. Cooking the tomatoes on the stove then mixing with basil, garlic, fennel and red pepper flakes give it amazing flavor. I changed the recipe a bit since our grocery store didn’t have the multitude of mozzarella cheeses the recipe requires. My adaptation is below.

Bon Appetit!

CHERRY TOMATO PIZZA MARGHERITA
Serves 4

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper (I used a little more since I love spice)
1 8-ounce ball fresh mozzarella, diced
1/2 cup finely shredded mozzarella
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12×8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

NOTE: If you like your crust a little crispier, here are a few tips:

1. Bake a little longer than 20 minutes.

2. Coat the bottom of the pan with cornmeal

3. Bake the crust ALONE (sans toppings) for about 5-10 minutes to give it a head start, then finish the baking with the toppings.