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Fresh and fun, family recipes

Friday, September 7, 2012

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The Only Pizza You'll Ever Want Again
Family Features

To help families transform ordinary meals into fresher versions that the whole family will feel good about eating, Ziploc Brand has partnered with best-selling author and TV personality Rachael Ray to bring healthier food choices to tables with the Great American FreshOver Project, a fresh food makeover made easy.

Rachael is an expert at creating quick meals. She aims to motivate families to swap their traditional recipes for versions that contain healthier ingredients and taste just as good.

"According to a Ziploc Fresh Eating Survey, 72 percent of Americans feel like a good parent when their family eats fresh food, but only 47 percent eat fresh foods on a daily basis. To make eating fresh easier, Ziploc and I are sharing recipes and tips on how to incorporate fresh ingredients into favorites like pizza and mac 'n cheese," said Ray. "Anyone can get started on their FreshOver Projects in their own kitchen."

For more recipes from the Ziploc Brand and Rachael Ray, visit the Ziploc Brand Facebook Page at www.facebook.com/ziploc.

The Only Pizza You'll Ever Want Again

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Crust

1 16-ounce package pizza dough, brought to room temp
2 teaspoons extra virgin olive oil
2 tablespoons gratedParmigiano-Reggiano Toppings
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry, or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500°F.

On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.

Sprinkle crust with grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook, covered, 3 to 5 min­utes. Drain broccoli and set on cut­ting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper.

Brown chicken until lightly golden all over, 3 to 5 minutes.

Chop sautéed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with broc­coli and chicken. Dot crust with spoonfuls of ricotta, spreading gently with the back of spoon. Add sliced sun-dried tomatoes, scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.

Place pizza in oven on middle rack and lower heat to 450°F.

Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.

Remove from oven and let stand 5 min­utes. Top with lots of torn or shredded basil.

Cut pizza into 8 slices using pizza wheel and serve.


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