cherry tomato pizza margherita

I've featured different kinds of pizza on the blog several times, but I've never tried a basic margherita. The recipe I tried is a variation of one I found. It includes a nice kick with the addition of the red pepper. And it's super quick and easy, which is always nice. You could also probably use this recipe to cheat a really simple pasta sauce! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil 
• Dozen or so cherry tomatoes, stemmed (do not cut!)
• 1 garlic clove, minced 
• 1/4 teaspoon dried crushed red pepper 
• 1 4 oz. ball fresh mozzarella in water (ovoline), coarsely diced 
• 4 ounces shredded whole-milk mozzarella
• 1/3 cup chopped fresh basil leaves
• 6" whole wheat pita breads (or you can make the pizza crust from scratch if you wanna be all fancy)

california chicken panini

Like many people, I tend to be a creature of habit. My habit as of late has been being entirely too busy to cook elaborate dinners (not that they're ever really elaborate, but roll with it) and constantly going to the local market for sandwiches for dinner. Granted, they make amazing sandwiches. However, it's recently gotten to the point that they actually know my order when I walk up to the counter. Not good.

What does one do in this situation? You'd think I'd realize how lame I've been and get back to cooking. Not quite. I avoid the sandwich counter out of shame, but I still crave the sandwiches! Here's my attempt to recreate my favorite sandwich of late - the california chicken panini (panini = sandwich. Look it up). Here's what you'll need:

• 1 chicken breast
• 2 whole wheat pita
• 1 tomato
• 1 avocado
• 1 cup grated swiss cheese
• 1/2 teaspoon minced garlic
• 1/4 cup plus 1 tablespoon olive oil
• 1/8 cup balsamic vinegar
• Pinch of salt, sugar and pepper

Begin by heating the 1 tablespoon of oil over medium heat in a non-stick skillet. Add the garlic and simmer until it begin to brown. Add your chicken and lightly salt/pepper. Cook chicken until juices run clear, flipping only once or twice - about 5-6 minutes per side. Slice into 1/2" strips.

Lay out your pita, and cover 1/2 with chicken slices. Top each with 1/2 cup of the swiss and heat under a broiler in the oven for just a few minutes to melt the cheese.

While that goes, mix the remaining 1/4 cup of oil, 1/8 cup of balsamic, salt, sugar and pepper to make a nice little balsamic vinaigrette. (Why isn't that spelled "vinegarette?" English...)

Now you're ready to build the sandwich/panini. Layer tomato and avocado on top of the chicken and drizzle a little vinaigrette over top. Cut the pita in half, and place the empty half on top to finish your sandwich/panini.

Of course if you have a panini press, I'm sure you could use that. I've no experience with those, so I can' say for sure, though I'd think it would work by virtue of the name alone. If you try it out with one and have suggestions, feel free to leave it in the comments.

Bon chappétit!