But I do have time for salad’s crowning glory, toppings! No, I’m not a lettuce hater. In fact, salads with a luscious base of leafy greens are a go-to lunch for me. But let’s be honest, the toppings are what take the flavor of a green salad from zero to hero!
Salads are the ultimate play with your food entrée. We’ve all done it! You know, push the leaves back and forth to retrieve the flavorful goodness hiding underneath. Well, let’s stop playing hide and seek with our food! Make salad with NO lettuce!
I’m talking beans, grains, veggies, fruit, herbs, spices, nuts, and your favorite vinaigrette dressing. Cheese too! Now, I know you got time for that!? Just be creative. My creativity took me to the Southwest. I created Kidney Bean and Barley Southwest Salad using my pantry staples and summer’s showstoppers: tomato, corn, and avocado.
“Does it ever make sense to judge a book by its cover — literally or metaphorically? Tell us about a time you did, and whether that was a good decision or not.” – Daily Prompt
Typically, I do judge a book by its cover. I look at the color. If it is a paperback I look at the images on the front and back. I check out the fonts used. All that aesthetically pleasing stuff. Outside of reading for school, I read fluff! So, embellishment is important. All those visual things are needed to get me to delve into recreational reading. While this is a literal judgement of a book by its cover, metaphorically I have judged a food by its “cover” and it was a bad decision!
Homemade pizzas are the way to go! Honestly, I haven’t ordered a takeout pizza in quite a while. Homemade pizza just tastes better to me and they’re fun to make! I also love that homemade pizza allows you to control the pizza’s nutrition profile, use up lingering produce that’s going bad, and clear the fridge of leftovers.
I am guilty of produce neglect, which is how this recipe came to be. Sometimes my eyes are just bigger than my stomach when I’m at the grocery store or I’m in la-la land with the belief that there’s more than 24 hours to a day. I have these big plans of cooking religiously and then life gets busy.
I called this a recipe, but really this isn’t a recipe. Its more like assembly instructions. This is super easy! I promise you won’t be disappointed with this flavor combination.
BBQ Chicken Mango Pizza
Pizza dough or crust
Seasoning Blend: Cajun, Southwest, or Caribbean (I used this)
Monterey Jack cheese, shredded
Mozzarella cheese, shredded
Cooked chicken breast, chopped
Red bell pepper, diced, sautéed
Fresh mango, medium chunks
*I did not use measurements. Top the pizza to your taste.
- Preheat oven to 425°F.
- Sauté diced red pepper, if desired. Set aside.
- Lightly flour counter or rolling surface. Roll out pizza dough to desired thickness. If using a pizza crust, skip the flouring step and place crust on baking sheet or pizza pan.
- Top the dough or crust with BBQ sauce. Then, sprinkle desired seasoning on top of the BBQ sauce layer.
- Sprinkle on a layer of cheese.
- Top the layer of cheese with the sautéed red bell pepper, mango, and chicken breast.
- Top with a final layer of cheese.
- Bake at 425°F for 20-25 minutes or follow baking time on package if using a pizza crust.
- Remove from the oven and allow to cool for a minimum of 5 minutes before cutting. Then EAT!
I hope you try it!
I tried this combo on a whim, but tell me…
What are some unique pizza toppings you’re cookin’ up in the kitchen?