I love to cook, but during the school year I don’t always have as much time to devote to it as I should. I usually go with quick, easy, and healthy but not very inspired! Between running the kids to tennis and working on homework, there just isn’t a lot of extra time! Well, summer vacations for us mean that it’s time to slow down and put more effort into our cooking! We love grill out, use fresh flavors of the season and get a little creative!
- Combine water, olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast.
- Add flour and mix until well combined. Cover the bowl with plastic wrap or a lint free towel and set in a warm spot to proof until doubled in size. At this point, you can refrigerate the dough for a few days if you want to make it ahead of time or go ahead and begin making the knots.
- Divide the dough in two balls to make it easier to handle. Roll the dough into a rectangle about 5″x16″ and 1/2 inch thick. Using a pizza cutter or sharp knife, cut the rectangle into 1/2? x 5? strips.
- With floured hands, roll each strip back and forth to create a rope. Tie into a knot–over, under, and through– and place on sheet pan lined with a silpat or parchment paper.
- Make the rest of the knots, cover pans loosely with a towel or plastic wrap and place in a warm spot to rise before baking. You want the knots to double in size (approx.)
- Preheat oven to 500° F. Bake for 8-10 minutes or until lightly golden.
- While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
- Remove knots from oven, place in a large bowl and toss with garlic coating OR brush the coating on. Season with Lawry’s Seasoned Salt to taste and freshly grated Parmigiano Reggiano.
- Marinade chicken in Lawry’s Seasoned Salt Marinade (overnight is best, but a few fours will work).
- Cook chicken on grill pan until done and then shred.
- Roll out pizza dough very thin and brush the top with olive oil and add minced garlic. Add fresh spinach, mozzarella cheese, red onion, and chicken. Don’t overload your pizza with toppings–it’s best to keep it light.
- Cook your pizza on a pizza stone or quarry tiles in an oven that’s been preheated to 500 degrees for 10-15 minutes or until the cheese is bubbly and golden brown around the edges.
- Recipe makes 2-3 pizzas, depending on how thin you roll out your pizza.
2 pounds tomatoes, cut into wedges
1 bunch scallions, thinly sliced
1/3 cup Lawry’s Balsamic Herb Marinade
Combine the tomatoes, scallions and marinade in a large salad bowl and toss to coat. Top with freshly grated Parmigiano Reggiano.
Disclaimer: This post is part of a compensated campaign with The Motherhood and Lawry’s. The Lawry’s seasonings in this post were provided to me free of charge by the manufacturer and I was compensated for my time. All opinions expressed are mine and mine alone.