GRILLED CHICKEN FAJITA PIZZA

Gardening Note: Prune ... prune ... prune.

By now, southern Michigan forsythias have seen their day as well as many flowering trees like Shadblow, cherry, etc. Time to put those sharpened pruners to work. Shape after flowering allows adequate time to initiate new flower buds for next season. Next will be lilacs, etc. Keep a keen eye focused after flowering and your garden will not only look 'well groomed' but thank you with beautiful blooms next spring.

~ Trillium cuneatum

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GRILLED CHICKEN FAJITA PIZZA

~ If it sounds unusual, it's not in the least. An easy tasty treat after

a busy day in the garden.

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4 halved boneless chicken breasts

juice of 1 lime & zest

2 cloves minced garlic

1 Tbsp. extra-virgin olive oil

2 Tbsp. minced fresh cilantro

1 tsp. cumin

1/2 tsp. cayenne pepper

freshly ground black pepper

1 thin Boboli pizza crust

1 Tbsp. extra-virgin olive oil

freshly cracked black pepper

1 cup thinly sliced red onions

1 cup red, yellow or orange pepper strips (or mix)

1/2 cup (not too juicy) fresh salsa (or jar picante sauce)

2 cups shredded Monterey Jack cheese

chopped fresh cilantro

• Early in the day, marinate chicken breasts in lime juice, zest, olive oil, garlic, cumin, cayenne, cilantro and freshly ground pepper. Refrigerate until grilling time.
• Preheat oven to 450-degrees. Remove chicken from marinade and grill over medium coals until done, about 7-10 minutes, depending on thickness, flipping once. Allow to rest 3 minutes before slicing into bite-size pieces.
• Spray pizza pan with Pam. Place Boboli on pan and smooth over with olive oil. Sprinkle with cracked pepper. Spoon drained salsa over crust. Cover with thinly sliced onions, pepper strips, and chicken. Top with shredded cheese and fresh chopped cilantro. Bake about 14 minutes or until cheese is bubbly. Slice and let rest a tad before serving. (4 servings)

~ Trillium cuneatum and Virginia bluebells

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