BBQ Chicken Zucchini Pizza & Toasted Head Cabernet
Have you gathered that I'm just a little of a food obsessor? I absolutely love to cook....er, and eat. Since my sisters and I were younger, momma was always teaching us in the kitchen. We helped measure, we watched her tweak recipes to wow whomever was sitting at our table that night, and eventually, we started giving our own input to recipes in her kitchen. Growing up in a Southern Louisiana family, I also learned a love for wine--and of course, the gesture of bringing a bottle when invited to any dinner party. On top of this, just recently, my family has started a sharing of dinner photos that has somehow evolved into an all-out nightly food war competition.
Food is a social experience--and I think when you can create something that's tasty, healthy, and beautiful, it's an art that should be shared! This is my cue to welcome any outside healthy recipes you want to share with me! I've learned that if other people are raving about something, there's a good chance I will too. And hey, sharing is caring, right? (:
I think it's a little of the artist in me combined with the nightly family food war competitions that go on via group text that really get me going to tweak new recipes and try to find a good wine to pair with it. This week's recipe still needs tweaking actually, to be as healthy as I'd like. But it was our "date night in" healthy comfort for the week, so I thought I'd share it for those of you looking for a fairly quick and simple meal.
Prep time: 30 minutes
Cook Time: 15-18 minutes
Here's what I used:
1/2 Rotisserie Chicken (broken into pieces)
1 Red Onion, chopped
2 Tomatoes, chopped
Fresh Shredded Mozzerella (I prefer to buy from the produce stand or farmer's market over store packaged)
BBQ Sauce* (I just generously spread this over crust)
Bob's Red Mill Gluten Free/Wheat Free Pizza Crust
Bake on 425 for 15-18 minutes. (Specific baking instructions are included on the Red Mill package or whichever crust you decide to go with)
I will admit, I was not excited about baking this pizza crust. I really wanted to just buy a store bought one for a quick dinner, but we don't really live in an area that offers a lot of grab and go super healthy options, like gluten and wheat free. In fact, I sort of pouted and made Preston do it before I realized how easy it was. Oops! Everything's in the packet, you just mix it together with water, egg, and the yeast packet, then stick it in the fridge to rise for twenty minutes. You then spread it onto the pans like normal, bake it for 7 minutes, then add toppings. Voila!
Also, just another tidbit for you--Big Lots has many Bob's Red Mill and other organic products right now. Score! We are lovers of their flax seed, coconut flour, and rolled oats, as well.
*As for the BBQ sauce, I personally am not a fan of the high fructose corn syrup in BBQ Sauce, so I'm going to try to tweak the recipe for healthy alternatives next go-round. I happened to have a bottle of BBQ sauce from ages ago in the pantry that needed to be used, so I went with that this time.
We like to pop open a bottle of wine for our dinner date nights in and this cabernet sauvignon from Toasted Head is one of our all-time favorites. In fact, I'd say it's one of my top 5 favorite cabernets--and it's organic! I actually didn't try it or buy it on that premise, but it was a nice surprise to find this out. It's usually about $12.99 at the grocery, unless you are a frequent SAMs Clubber, in which it's usually a few dollars less. I really love a good red with some smoky flavor, and that is exactly what the end of every sip of this cab is. It's full-bodied, cozy, comforting. This is the type of red I pair with a cozy comfort food and my couch on a cold Winter day, and is exactly why it makes a nice pair for a night in with some homemade pizza! If you're a red drinker, I urge you to give this dinner/wine combo a try soon!