Ingredients for the pizza:
-1 disc of pizza dough
-1 8oz can of tomato sauce
-1 tbsp Worcestershire sauce
-1 tbsp Tapatio (you may want to use less if you don't like super spicy food!)
-1/2 white onion, diced
-2 boneless chicken breasts
Ingredients for the succotash:
-1 bunch of celery
-1 can of yellow corn
-1 red pepper, diced
-1 grated carrot
-1 8oz can garbanzo beans
-1 lemon (for the juice)
-1 tbsp honey
-1 tbsp dijon mustard
-1 tbsp red wine vinegar
-A few sprigs of thyme plus a bit of salt and pepper
Start by pre-heating the oven to 425, coating a round pizza pan with cooking spray, and rolling out the dough.
Chop the chicken into small pieces and brown it with the steak seasoning (tonight I used a Williams Sonoma Chili Lime rub and it gave the chicken a good kick).
Then dice the onion, put it all together on the pizza dough, and bake it in the oven at 425 degrees for 10 minutes. If you aren't cheese-averse like I am, you'd probably want to add some monterey jack and blue cheese to the pizza. I used to do this on half the pie for Justin, but now he prefers it without cheese.
I made the succotash while the pizza was in the oven. Just chop the celery and pepper, toss in the garbanzos and corn, and grate some carrot over the top. Then top it all off with some thyme.
Once this bowl is prepped, make the dressing. Juice the lemon in a bowl, add the honey, dijon mustard, vinegar, and a little bit of S&P, then stir it all together and pour it on.
For dessert, we had slices of a pumpkin pie that I baked a few days ago. Recipe to come.