Tag Archives: mozzarella

Vegetarian Pizza

15 Feb

I have been wanting to hone my skills as a bake sheet pizza maker for quite sometime now. Today is the day! I thought I would start with an easy tomato sauce based vegetarian pizza. I’m sure I will need to make adjustments along the way, but here’s to starting something new!

Vegetarian Pizza
***This is a Vegetarian Recipe***

Prep. Time: 30 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:

Pizza Base:
1/4 inch dry yeast
1/2 ts salt
1/2 ts sugar
2 1/2 cups flour
2 TB olive oil

Pizza Sauce:
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
basil
oregano
thyme

Toppings:
YOUR CHOICE + 2 cups grated mozzarella cheese


Directions:

1. Preheat oven to 400 degrees F.
2. Combine the yeast, salt, sugar in 1 cup warm water. Leave covered in a warm place for 10 minutes.
3. Sift flour into a bowl make a hole in the center of the flour; add yeast to the hole when it is ready (you will see bubbles or foaminess). Mix to make a dough.
4. Knead the dough on a lightly floured surface for 5 minutes.
5. Brush oil on to a baking sheet. Sprinkle with flour. Roll dough out so it fits the dimensions of your baking sheet. Add to baking sheet. Press down lightly.
6. Top your pizza with sauce, then toppings, then shredded cheese.
7. Bake at 400 degrees F for 30 minutes.

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Pasta Salad with Grilled Chicken

23 Mar

Grilled Chicken Pasta Salad

4 Servings
30 Minutes start to finish

Calories per serving = 320
Fat per serving = 18 grams
Carbohydrates = 32 grams
Cholesterol per serving = 70 mg
Sodium per serving = 700 mg

Ingredients

1/2 pound short cut pasta
1 onion, chopped
3 garlic cloves, chopped
2 ts tabasco
3 TB Worcestershire Sauce
5 TB red wine vinegar
2 chicken breasts, sliced thinly
2 TB dijon mustard
black pepper
1/4 cup grated Parmesan cheese
2 bunches agrugula, washed, chopped
1 small head radicchio, chopped
2 cups fresh basil, chopped
1/4 cup fresh parsley, handful, chopped
3 celery ribs, thinly sliced
1 ball fresh mozzarella cheese, cut into bite sized pieces
1 pint grape tomatoes, whole

Directions:

1. Cook pasta according to boxes directions.

2. Combine hot sauce, worcestshire sauce, and 2 TB vingar in a medium bowl. Add 1/4 cup of olive oil and mix until well combined. Add chicken to bowl and coat the chicken. Let sit.

3. In a small bowl, combine mustard and remaining 3 TB vinagar with salt and pepper. Whisk in 1/4 olive oil and Parmesan Cheese.

4. When the pasta is done cooking, drain it and add it to the small bowl of dressing.

5. Heat up a saute pan, add a small amount of olive oil. Add onions and cook until translucent. Add garlic, cook for 30 seconds, then add chicken slices. Add cooked chicken to bowl of pasta.

6. Add arugula, raddicchio, tomatoes, salt, and pepper. Mix and serve.