Jonny's Cookbook

My wife and I will never agree on whether chicken belongs on pizza (I say no!), but this is my one exception. The first time I had Thai red chili sauce on pizza was at a pizza and BBQ place in Provo, Utah. Unfortunately, it's not around anymore, but the idea stuck with me. I eventually made it for my wife and it instantly became our favorite pizza. My "beef" with chicken pizza is that chicken has almost no flavor, and most restaurants do little to season the chicken other than adding some salt & pepper...maybe. With this recipe, I've tried to incorporate some of the flavors I remember from my trip to Thailand into the chicken - the salty Fish sauce, the sweet nut flavoring, and the sour lime. Feel free to experiment with the toppings & chicken flavorings. I don't think I've made it the same way twice, and it always turns out great because the key is that combo of cheese, chili sauce, and chicken!   Ingredients For the chicken : 2 Chicken Breasts, chop...

We literally eat this almost every week. It's fast, yummy, and nutritious. And as a bonus, our kids love it and will eat an entire bowl!     Ingredients 16 oz Potato Gnocchi 1 pint Cherry Tomatoes (halved) 8 oz fresh Mozzarella Pearls Fresh Basil, chopped Garlic Powder Olive Oil Balsamic Reduction or Glaze Freshly Grated Parmesan Cheese Black Pepper Direction Cook the gnocchi according to the package directions. While it's cooking, combine the cherry tomatoes, mozzarella pearls, and basil in a bowl. Drain the gnocchi and add it to the bowl. Add Olive Oil and Garlic Powder, to taste. Serve topped with the balsamic reduction, black pepper, and Parmesan cheese. Note: You can replace the Gnocchi with another type of pasta if you'd like. Another family favorite is to substitute orecchiette with this recipe.    

  Pizza is by far my favorite food, so when we were in Italy earlier this year you can bet I ate a lot of it. While we were in Rome, we discovered Pizza al Taglio . The bread of the pizza is thicker, similar to focaccia, and it is baked on a sheet pan to get a super crispy crust. It is then cut into rectangles. I fell in love immediately and set out to try and figure out how to make it. After a lot of trial and error, I figured out a recipe and technique that is close enough. This is now my go-to pizza dough for our Friday night pizza parties. It's easy to work with and turns out perfect nearly every time. I'm always amazed at how much it puffs up in the oven! Go out of your way to find the Italian Tipo 00 flour - it makes a difference. Ingredients 3 1/2 - 4 cups (500 gr) Tipo 00 flour or bread flour (I get the AnnA brand at Harmon's - this should be about 1/2 of a 1-kilo bag) 1 1/2 cups (350 gr) water 1 1/2 tsp (3.5 gr) yeast 2 tsp (10 gr) salt 2 Tbsp (20 gr) Olive Oil...