Garlic pizza bread (egg / dairy free and vegan)

I often have left over pizza dough when I make pizzas with my pizza base recipe and have been making this garlic bread to accompany the meal as a way to use up the dough.  Plus its a really lovely addition to the table.
I cook my pizzas and bread on Pampered Chef Stoneware as the bases are crispy and the food is cooked beautifully evenly.  Plus the stoneware keeps the pizza and bread warm right to the last slice! And its crispy not soggy.

Make up your pizza dough recipe and then divide in three.  Use two balls to make pizza bases and the other to make a the garlic bread below.

Ingredients

1/3 portion of pizza dough
2 cloves garlic
3 tbsp Olive oil
1/2 tsp Mixed dried herbs, or chopped fresh herbs if you have them
Rock salt

Method

1.  Pre-heat the oven to 200°C. Roll the dough out on a Medium round stone with a baker's roller until nice and thin.

2.  Crush the garlic into a pinch bowl using the garlic press (the beauty of our garlic press is no peeling needed!).  Add the olive oil and herbs with the adjustable measuring spoons and stir well.

3.  Pour over the dough and spread it out with the back of a spoon to cover the whole dough up to 1/2 cm from the edges.

4.  Sprinkle with rock salt.

Dough all slashed and oiled up and ready to go.

5.  Make slashes in the dough with a sharp knife and place in the oven for 8-10 mins till golden brown.  Leave on the stone to keep warm as you eat, and cut with the pizza cutter.

Don't go kissing too many people afterwards unless they shared this with you!

Chicken, Tomato and Basil Flatbread

Chicken, Tomato and Basil Flatbread in the Medium Bar Pan, direct from the Pampered Chef Test Kitchens!

A recipe straight from The Pampered Chef test kitchens!  This is a fabulous dinner or lunch recipe and is quick and easy.  It uses a ready prepared pizza base mix but if you want to make your own then have a look here.

The mix of the chicken with fresh tomato and basil is lovely and fragrant and very tasty!

Ingredients

2 small vine-ripened tomatoes (about 100 g total weight)
2 tablespoons plus 1⁄2 teaspoon olive oil, divided
1 packet (145 g) pizza base mix
100–125 ml warm (hand hot) water
20 g pecan halves
50 g Parmigiano Reggiano cheese, divided
75 g Provolone Piccante cheese  (if you can't find this use cheddar!)
100 g skinless, boneless cooked chicken breast
2 teaspoons finely chopped fresh basil leaves
1 clove garlic, pressed
Preheat oven to 220°C/fan 200°C/Gas 7.

Method

1. Slice the tomatoes finely on a cutting board with the santoku knife. Line a plate with kitchen paper, place sliced tomatoes on lined plate and blot tops with kitchen paper; set aside.
2. Brush a Medium Bar Pan with 1⁄2 teaspoon olive oil using Chef’s Silicone Basting Brush and set aside.
3. Place pizza base mix in Stainless 4-Litre Mixing Bowl; add enough warm water to form a soft dough. Knead dough on lightly floured surface for about 5 minutes or until smooth.
4. Place pizza dough onto centre of prepared bar pan and roll the dough out to cover the base of the pan using a Baker’s Roller®. Set aside in warm place for 15 minutes.
5. Bake for 12–14 minutes or until golden brown.
6. Meanwhile, finely chop the pecans on a Cutting Board using the Food Chopper. 7. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater, and the Provolone or Cheddar with the Microplane® Adjustable Coarse Grater.
8. Dice the chicken using the santoku knife and chop the basil in the food chopper.
9. Combine pecans, half of the Parmigiano Reggiano cheese, 50 g of the Provolone cheese, the diced chicken, basil, garlic pressed with Garlic Press and remaining oil in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
10. Remove the bar pan from the oven to Stackable Cooling Rack. Sprinkle baked base with remaining Parmigiano Reggiano cheese; top evenly with sliced tomatoes, chicken mixture and remaining Provolone cheese to within 5 mm of edge of base.
11. Bake for 6–8 minutes or until the cheese is melted. Remove from the oven. Cut flatbread into portions using Pizza Cutter; let it stand 2 minutes. Transfer to serving plates or napkins using Mini-Serving Spatula; serve warm.

Serves 12 as an appetizer

Nutrients per serving: Energy 769kJ/183kcal; Protein 8.7g; Carbohydrate 19.7g; Sugars 1.5g; Fat 8.3g; Saturated Fat 2.5g; Fibre 0.9g; Salt 0.5g