Mini Party Pizzas
Mini Party Pizzas
Yield: Makes 2 1/2 to 3 Dozen
Prep Time: 20 mins
Cook Time: 15 mins
Ingredients:
1/2 Recipe Potato Focaccia Dough
1/4 Cup Olive Oil
1 1/2 Cups 5 Minute Tomato Sauce
1 1/2 Cups Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery)
6 Large Fresh Basil Leaves
1/4 Cup Olive Oil
1 1/2 Cups 5 Minute Tomato Sauce
1 1/2 Cups Grated Good Quality Mozzarella Cheese (Not Fresh Which Is Too Watery)
6 Large Fresh Basil Leaves
Directions:
Preheat oven to 425 degree F. and lightly dust two baking sheets with cornmeal.
Divide the dough into two parts, and on a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch thick.
Use a circular cup or cookie cutter about 3 to 4 inches in diameter, and cut as many circles of dough that you can.
As you cut the dough circles they will shrink a little, so slightly stretch them out with your fingers and then place the circles on the prepared baking sheets.
Brush the top of each pizza with a little olive oil, then spoon a little of the tomato sauce on top, spreading it with a spoon almost to the edge.
Chop the fresh basil, adding a little to each pizza, and finally, top with the grated mozzarella.
Place the pizzas in the oven and bake until golden brown and bubbly, about 15 minutes.
Divide the dough into two parts, and on a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch thick.
Use a circular cup or cookie cutter about 3 to 4 inches in diameter, and cut as many circles of dough that you can.
As you cut the dough circles they will shrink a little, so slightly stretch them out with your fingers and then place the circles on the prepared baking sheets.
Brush the top of each pizza with a little olive oil, then spoon a little of the tomato sauce on top, spreading it with a spoon almost to the edge.
Chop the fresh basil, adding a little to each pizza, and finally, top with the grated mozzarella.
Place the pizzas in the oven and bake until golden brown and bubbly, about 15 minutes.
Crispy Cheese Bites
Crispy Cheese Bites
Yield: Serves 12
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients:
1 Package (1.1 Pound) Puff Pastry (I Used Pepperidge Farms)
5 Large Eggs
10 Ounces Grated Mixed Cheese (See Notes Above)
5 Large Eggs
10 Ounces Grated Mixed Cheese (See Notes Above)
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper, and unfold the pastry laying it side by side onto the prepared sheet, overlapping by i-inch.
Use your fingers or a rolling pin to flatten the joined area, then turn over the edges and corners to form a ridge pinching with your fingers to secure creating a rectangle about 14 x 10 inches.
In a small bowl, beat 4 of the eggs, and add the cheese.
Stir to mix, then pour over the pastry spreading evenly to cover the entire bottom.
Beat the remaining egg and lightly brush over the edges.
Bake for 20 minutes, or until very golden brown. (If the filling puffs up as it cooks, simply pierce with a knife in a few places.
Cool for 10 minutes then cut into pieces and serve.
In one bowl beat the eggs and milk, and in a separate bowl mix together the breadcrumbs, grated cheese, parsley, salt, and pepper.
Cut off the stem and bottom ends of the eggplant and then slice it crosswise into 1/2 to 3/4 inch slices.
Spray two foil lined baking sheets with a little olive oil spray.
First dip the eggplant slices into the egg mixture and then the breadcrumbs, pushing gently with your fingers to help the crumbs adhere.
Place the slices side by side on the baking sheets, and continue to bread all of the slices in this manner until they are all coated in crumbs.
Lightly spray the tops of the eggplant on the trays with olive oil spray and then bake 12 minutes.
Turn the slices over and bake another 12 to 15 minutes or until the slices are golden brown but tender when pierced with the times of a fork.
While the eggplant is baking, toss together the ingredients for the tomato salad.
Serve the eggplant warm, or at room temperature arranged on a platter with the tomato salad either spooned on top or served alongside in a bowl.
Pizza Bread
Line a baking sheet with parchment paper, and unfold the pastry laying it side by side onto the prepared sheet, overlapping by i-inch.
Use your fingers or a rolling pin to flatten the joined area, then turn over the edges and corners to form a ridge pinching with your fingers to secure creating a rectangle about 14 x 10 inches.
In a small bowl, beat 4 of the eggs, and add the cheese.
Stir to mix, then pour over the pastry spreading evenly to cover the entire bottom.
Beat the remaining egg and lightly brush over the edges.
Bake for 20 minutes, or until very golden brown. (If the filling puffs up as it cooks, simply pierce with a knife in a few places.
Cool for 10 minutes then cut into pieces and serve.
Eggplant Steaks With Tomato Salad
Eggplant Steaks With Tomato Salad
Yield: Serves 6
Prep Time: 25 mins
Cook Time: 25 mins
Creamy inside and crispy golden brown outside, these eggplant steaks are topped with a sweet tomato salad.
Ingredients:
2 Medium Sized Eggplants (See Note Above)
2 Medium Eggs
1/3 Cup Fat Free Milk
2 1/2 Cups Breadcrumbs
1/3 Cup Grated Parmesan Cheese
1/4 Cup Finely Chopped Fresh Parsley
Salt & Pepper
Olive Oil Spray
Tomato Salad:
2 Cups Halved Cherry Tomatoes
1 Large Garlic Clove, Peeled & Minced
Salt & Pepper
2 Tablespoons Extra Virgin Olive Oil
2 Medium Eggs
1/3 Cup Fat Free Milk
2 1/2 Cups Breadcrumbs
1/3 Cup Grated Parmesan Cheese
1/4 Cup Finely Chopped Fresh Parsley
Salt & Pepper
Olive Oil Spray
Tomato Salad:
2 Cups Halved Cherry Tomatoes
1 Large Garlic Clove, Peeled & Minced
Salt & Pepper
2 Tablespoons Extra Virgin Olive Oil
Directions:
Preheat the oven to 375 degrees F.In one bowl beat the eggs and milk, and in a separate bowl mix together the breadcrumbs, grated cheese, parsley, salt, and pepper.
Cut off the stem and bottom ends of the eggplant and then slice it crosswise into 1/2 to 3/4 inch slices.
Spray two foil lined baking sheets with a little olive oil spray.
First dip the eggplant slices into the egg mixture and then the breadcrumbs, pushing gently with your fingers to help the crumbs adhere.
Place the slices side by side on the baking sheets, and continue to bread all of the slices in this manner until they are all coated in crumbs.
Lightly spray the tops of the eggplant on the trays with olive oil spray and then bake 12 minutes.
Turn the slices over and bake another 12 to 15 minutes or until the slices are golden brown but tender when pierced with the times of a fork.
While the eggplant is baking, toss together the ingredients for the tomato salad.
Serve the eggplant warm, or at room temperature arranged on a platter with the tomato salad either spooned on top or served alongside in a bowl.
Pizza Bread
Pizza Bread
Yield: Serves 6
Prep Time: 2 hrs
Cook Time: 20 mins
A thick focaccia type of bread topped with tomatoes and seasonings.
Ingredients:
1 Pkg. Active Dry Yeast
3/4 Cup Warm Water
3 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
1 Tablespoons Olive Oil
2 Cups Canned Chopped Tomatoes
Large Fresh Basil Leaves
Cloves Garlic, Minced
Salt
3/4 Cup Warm Water
3 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
1 Tablespoons Olive Oil
2 Cups Canned Chopped Tomatoes
Large Fresh Basil Leaves
Cloves Garlic, Minced
Salt
Directions:
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water.
Mix thoroughly with a wooden spoon and then your hands.
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
Punch down dough and place on an oiled 9 inch cake pan.
Drain the chopped tomatoes in a strainer to remove some of the juice.
Spread the tomatoes across the surface of the dough, then sprinkle with the garlic and shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden.
Serve warm or at room temperature.
In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water.
Mix thoroughly with a wooden spoon and then your hands.
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
Punch down dough and place on an oiled 9 inch cake pan.
Drain the chopped tomatoes in a strainer to remove some of the juice.
Spread the tomatoes across the surface of the dough, then sprinkle with the garlic and shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden.
Serve warm or at room temperature.
No comments:
Post a Comment