02-15-10
Easy White Pizza
Makes 4 Servings
Ingredients:
Garlic-flavored olive oil
1 (1-pound) ball frozen pizza dough, thawed and at room temperature
3 cups shredded mozzarella cheese
1/2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish
Directions:
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
02-13-10
Blue Cheesy Prosciutto Appetizer Pizza
Makes 12 Appetizers
Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup Apricot Preserves
Directions:
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
NUTRITION INFORMATION: Per serving: 170 calories; 6 g fat; 0 g fiber; 22 g carbohydrates
02-13-10
Mango, Prosciutto and Goat Cheese Appetizer Pizza
Makes 24 Appetizers
Ingredients:
1 tablespoon Olive Oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into 1/4-inch pieces (1 cup)
1/3 cup Orange Marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Directions:
1. Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
2. Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
3. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
4. Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
5. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved 1/2 cup mango.
02-09-10
Lamb and Feta Pita Pizzas
Makes 4 Servings
Ingredients:
8 oz lean ground lamb
1 small onion, chopped
4 medium plum tomatoes, chopped
2 tablespoons chopped fresh parsley
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 whole-wheat pitas (6 inches each)
2 teaspoons olive oil
1/3 cup crumbled feta
1 tablespoon pine nuts
Directions:
Heat oven to 400°. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes.
NUTRITION INFORMATION: Per serving: 416 calories; 22 g fat; 6 g fiber; 38 g carbohydrates
02-02-10
Spinach and Feta Pita Bake
As seen on the following website: http://allrecipes.com/Recipe/Spinach-and-Feta-Pita-Bake/Detail.aspx?ms=1&prop25=30896238&prop26=HealthyBites&prop27=2010-01-27&prop28=Main&prop29=Recipe&me=1
Makes 6 Servings
Ingredients:
6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 pinch ground black pepper to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
NUTRITION INFORMATION: Per serving: 350 calories; 17 g fat; 7 g fiber; 34 g carbohydrates
02-02-10
Sausage Pizza Dip
Makes 6 Servings
Ingredients:
Directions:
01-10-10
Toasted Tuscan Walnut Squares
Makes 24 Appetizers
Ingredients:
1/2 cup Walnuts, coarsely chopped
1 can refrigerated pizza crust
2/3 cup basil pesto
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
Directions:
1. Heat oven to 400°F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
2. Lightly spray large cookie sheet or 15×10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15×10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
3. Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
4. Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.
NUTRITION INFORMATION: Per appetizer: 130 calories; 8 g fat; 0 g fiber
10-10-09
Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula
Makes 4 Servings
Ingredients:
- Cornmeal (for sprinkling)
- 1 1-pound package purchased pizza dough
- 2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
- 6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
- 2 tablespoons fig balsamic vinegar, divided
- 8 thin slices prosciutto (from two 3-ounce packages)
- 1 tablespoon extra-virgin olive oil
- 8 cups arugula
Directions:
Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
07-14-09
Mini Peach and Pesto Pizzas
Makes 8 Servings
Ingredients:
1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges
Directions:
In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto. Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square. Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool. Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.
03-28-09
Roasted Garlic and Spinach White Pizza
Makes 4 Servings
Ingredients:
12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
Directions:
1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.