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.
02-03-09
Verdura Pizza
Makes 8 servings
Ingredients:
Cooking spray
1 (13.8-ounce) package refrigerator pizza crust dough (recommended: Pillsbury)
1/2 cup pasta sauce
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
2 teaspoons olive oil
1 (5.5-ounce) package crumbled goat cheese
1 1/2 cups baby spinach, washed
1 (6-ounce) jar artichoke hearts, quartered in marinade, marinade reserved (recommended: Progresso)
3/4 cup roasted red bell peppers, cut into 1/2-inch strips
2 tablespoons sliced ripe olives
Directions:
Preheat oven to 450 degrees F.
Lightly spray the backside of a baking sheet with cooking spray. Unroll the pizza dough onto the sheet pan.
In a medium bowl, stir together pasta sauce, garlic powder, and oregano. Use a pastry brush to brush the top of the dough with olive oil. Spread the sauce over pizza dough leaving a 1/2-inch border. Top with goat cheese. Bake for 12 to 17 minutes.
In a large bowl combine the spinach with 2 tablespoons reserved artichoke marinade, artichoke hearts, red bell pepper strips, and olives. Toss together.
Remove pizza from the oven and top with veggies. Slice and serve.
11-16-08
Pear & Blue Cheese Flatbread
Makes 6 Servings
Ingredients:
2 teaspoons extra-virgin olive oil
3 cups thinly sliced onions
20 ounces prepared whole-wheat pizza dough
1/3 cup chopped walnuts
2 teaspoons balsamic vinegar 2 teaspoons chopped fresh sage
Freshly ground pepper to taste
2 ripe but firm pears, sliced
1/2 cup finely crumbled blue cheese
Directions:
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
4. Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
11-16-08
Cheesy Zucchini and Red Onion Flatbread
Makes 4 to 6 Servings
Ingredients:
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread, divided
3/4 cup finely grated Parmesan cheese, divided 3 tablespoons chopped fItalian parsley, divided
1 small red onion
1 large zucchini, cut into 1/8 in rounds, divided
Olive oil
Directions:
Preheat oven to 400°F.
Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.