End of summer situations – Rotisserie Chicken Panzanella Salad & 5 ingredient Bruschetta Pizza

September 18, 2020

Author: KatieChin

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Hey Cooped up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Rotisserie Chicken Panzanella Salad

  • 1/2 loaf  sourdough boule or baguette or other rustic bread, cut into chunks
  • 1/2 small red onion, thinly sliced
  • 2 ears grilled corn, kernels removed
  • 10-12 cherry colorful heirloom tomatoes, halved
  • 1 rotisserie chicken, shredded
  • 1 tablespoon
  • plus 1 teaspoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper
  • 1/2 bunch
  • fresh basil


Make the dressing:  Place the 1 tablespoon plus 1 teaspoon balsamic vinegar, remaining 2 tablespoons olive oil and salt and pepper to taste.  Seal and shake vigorously until emulsified, about 20 seconds.

Arrange the shredded chicken, tomatoes and bread on a platter. Scatter the corn and sliced red onion over the top. Drizzle with the dressing. Tear the leaves from the 1/2 bunch basil over the salad. Season with more salt and pepper as needed. Toss and eat immediately.

Cook’s note:  If you desire crustier bread, drizzle the bread cubes with 2 tablespoons of extra virgin olive oil and toast in a 375 degree oven for 10-12 minutes.

5 Ingredient Bruschetta Pizza

  • 1 can refridgerated pizza dough
  • 4 cloves
  • garlic, sliced
  • 1 pound
  • cherry tomatoes, quartered or halved if large
  • 1 clove
  • garlic, minced
  • 1/4 cup
  • fresh basil leaves, torn
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces
  • fresh mozzarella cheese, cut into 1/4-inch-thick slices
  • 2 tablespoons
  • balsamic vinegar
  • kosher salt

Directions:  Pre-heat oven to 425° degrees F (218 C).  Spray a baking sheet  with cooking spray. Unroll dough onto the baking sheet. Starting at center, press out dough with hands to form 12-in x 8-in (30 cm x 20 cm) rectangle.

Combine the tomatoes, basil, minced garlic, and 2 tablespoons of the garlic oil in a medium bowl. Season with kosher salt and pepper and set aside.

Brush the dough with 2 Tablespoons of EVOO and bake for 5-6 minutes.  Remove from oven.   Top with the mozzarella slices and then return to oven until  the cheese has melted, about 4 to 5 minutes.

Remove from the oven and spread the tomato mixture evenly over the top. Drizzle with the balsamic vinegar and salt, cut into pieces, and serve.