Chicken, Pesto and Tomato Flatbread Question

[kcjodih]

For those of you who have made this what is kosher salt? Is it a must and is there a substitute? I'd hate to have a host buy it just for this recipe.

Also, can a can of Pilsbury pizza crust be used? Is that what they mean under the cook's tips?

 

[leftymac]

You can use sea salt. Iodized salt will do in a pinch but kosher salt tastes different.And yes, you should use the Pillsbury crust. Get the "thin crust" kind.

 

[mrshamel3808]

I made it with just regular salt. Everyone raved about it!

 

[wadesgirl]

I just used our regular salt out of the grinder.

 

[babywings76]

Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....Also, what is everyone's opinion about the thickness of these tomatoes? When I use the V-blade on the UM, they turn out pretty thin. My DH and my parents all thought it would be better with thicker slices. One time I did it w/o the UM and just used the green tomato knife, but then the slices were thicker and I ran out of tomato. 2 plum tomatoes cut thick made for fewer slices. But that time, DH thought it was perfect because the tomatoes were thicker.So for a show, I'm just debating on using the UM vs. the tomato knife. But we LOVE this recipe!!

 

[DebbieJ]

Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....

I just used preshredded mozzarella. I rarely shred cheese at a show. I couldn't even find preshredded provolone!

 

[kcjodih]

Thanks Keith and everyone else. I'll use our sea salt. Keith - you're the bestest

 

[lockhartkitchen]

I just used our regular salt out of the grinder.

This is what I used. It allowed me to feature the grinders. I love our sea salt.

 

[ChefBeckyD]

Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....

Also, what is everyone's opinion about the thickness of these tomatoes? When I use the V-blade on the UM, they turn out pretty thin. My DH and my parents all thought it would be better with thicker slices. One time I did it w/o the UM and just used the green tomato knife, but then the slices were thicker and I ran out of tomato. 2 plum tomatoes cut thick made for fewer slices. But that time, DH thought it was perfect because the tomatoes were thicker.

So for a show, I'm just debating on using the UM vs. the tomato knife.

But we LOVE this recipe!!

When a recipe calls for shredded provolone, I just buy a bag of Sargento Mozzarella/Provolone Blend. It works great. http://www.sargento.com/products/88/sargento-artisan-blends-shredded-mozzarella-provolone-cheese/

 

[Malinda Klein]

Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....

I bought the provolone in a block form thru the deli (it was $2.49 for a half a pound, and $2.79 for the sliced provoline in the prepackaged unit).

 

[kcjodih]

Sigh...so she didn't listen. Bought preshredded cheese and grated parmesan so no demo of the microplane or the cheese grater. I had mentioned if she didn't usually buy fresh parm to let me know I'd be happy to bring some. Oh well, I air demo'd those and the recipe was delish! Thanks all