I have to start by apologizing to my loyal reader for not posting in quite some time. Before Z was here (permanently), I was very busy, and now that she is, I've just been lazy about blogging (or have been using previously-blogged recipes).
My most recent new recipe was taken from the May issue of Cooking Light, and is a grilled pizza. Because I followed the recipe pretty much exactly as published, I'll simply direct you here for the recipe from Cooking Light. Instead of using store bought dough, I made my own (recipe here) using my wonderful stand mixer. When making dough, I have to say that the stand mixer makes a huge difference - it is willing to knead it a lot longer than I am, and as such, I get the gluten to set up much better than when I knead by hand.
With the leftover dough, I made a chicken marsala pizza, inspired by a similar one my friend Mike made. The pizza-making was similar to this one, except that the topping/sauce was different. I thinly sliced one chicken breast and tossed it with flour and spices (oregano, salt, pepper) and then browned it in olive oil. I added in half an onion and several mushrooms (both sliced) and 1 clove of minced garlic and sauted for a while, before adding in 1/2 cup (plus) of marsala wine along with more spices (oregano, basil, pepper). I simmered until it reduced a bit, and added 1 tbsp of butter. I added a little beef broth if it boiled down too much, as I was waiting for Z to get home before I put the pizza together.