September 18, 2020
Hey Cooped up Cooking with Katie & Becca Fans! Here are the recipes from today’s show!!
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.
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.