Veggie Salad Pizza, Chicken Caesar Salad Pizza, and Oatmeal Raisin Cookies

Served for Staff Luncheon March 2011

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 


Oatmeal Raisin Cookies
I think these are fantastic!

2 cups old fashioned oats
1 1/4 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 + 3 Tbsp butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla
1 cup coarsely chopped walnuts*
1 cup raisins

Heat oven to 350.  Combine oats, flour, soda, powder, and salt in a bowl and set aside.  In a separate bowl, cream butter with both sugars until fluffy.  Add egg, milk, and vanilla and blend.  Stir in the oat mixture, pecans, and raisins.  Using a 1/4 scoop, place dough balls on cookie sheets or baking stones (about six per sheet.)  Flatten slightly with the bottom of a cup.  Bake about 15 minutes.  Cool on wire rack.  (If you want to make them small, bake at 375 for 10-12 min.)

*I have substituted pecans here with good results, but like to toast them first.  To toast pecans, place on cookie sheet and bake at 350 for 10 minutes.

Served with fruit kebabs.