Paulchens FoodBlog?!

Earlier this month I ran across an interesting site called Taste & Create and I initially loved the idea behind it:

Taste & Create was started as a food event by Nicole from For the Love of Food. It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. It has also been to help new and not so well known bloggers get their foot in the door of the foodie community.

So I decided to participate and was paired with Melissa and her blog “The Kitchen Canister“. I really had lots of fun reading through her blog and recipes. I really lilked her recipes too and one totally caught my eye and mind: Shredded Chicken Ceasar Salad Pizza.

You know I like Ceasar Salad and I love pizza. It sounded like a perfect combination. My friend Babs was a bit suspicious about how it could taste and looked doubtful when I mentioned it for our Sunday lunch but then siad to give it a go anyway…

There I went preparing Sunday’s lunch… I made the pizza’s and the chicken the day before so we would have less stress cooking on Sunday, knowing the little one and the chitter chatter we alsways have on Sunday would not let me work too much in the kitchen anyway…

The original recipe from Melissa called for (I made some additions/substitutions as usual):

Pizza Shell
Ingredients
1 cup water
2 tablespoons olive oil or cooking oil
2 cups bread flour  (1 cup rye flour, 1 cup spelt flour)
1 cup whole wheat flour  (1 cup whole spelt flour)
2 teaspoons dried basil, oregano, or Italian seasoning, crushed
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon active dry yeast

Combine all ingredients and knead for about 5 minutes, until firm. Let rise for 15 minutes. Roll dough out onto a pizza pan.

I  worked with the dough as Melissa’s instructions said: I made 3 larger round pizzas and 1 small for the little one.

Then I topped the individual pizzas with cherry tomatoes and mozzarella and baked then for about 10 minutes at 180°C.  Took them out of the oven and let cool, wrapped in tin foil and stored away in a cool place.

I also prepared two chicken breasts: season with salt and pepper, place on a baking tray and bake for about 20 minutes at 200°C until golden brown on the outside. Let cool and then cut them into bite sized cubes. Store away for further use in fridge.

Unfortunately I only have pics from the pizza shells (unbaked above, baked below), as I prepared them.
The finished pizza was gone too quick to catch a pic … :(

On Sunday I made a salad dressing:

2 egg yolks (cooked)
2 teaspoons Dijon mustard
some capers, chopped
1 tablespoon balsamic vinegar
juice of 1 lemon
3/4 cup olive oil

Mix well until smooth.

We heated the pizza shells in the oven for about 5-10 minutes. Meanwhile I washed the salad and cut into bite sized pieces. Placed the pizza shells on a plate, topped with salad and chicken and drizzled dressing on top – ready for YUM!

Hey we loved that pizza! I loved the combination of warm pizza and salad on top. I will certainly make it again! Many thanks to Melissa for this idea! Be sure to visit her blog, I personally found some very interesting recipes there I want to try!