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Full Online Book HomeLearning KitchenPizza - Onion, Tomato And Pesto Pizza
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Pizza - Onion, Tomato And Pesto Pizza Post by :rinauldi Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2147

Click below to download : Pizza - Onion, Tomato And Pesto Pizza (Format : PDF)

Pizza - Onion, Tomato And Pesto Pizza

1 commercial pizza crust -- or homemade
2 medium onions -- sliced
2 plum tomatoes -- sliced
2 heaping tbsp. pesto sauce -- whatever flavor
salt and pepper -- to taste
1 tbsp. chopped herbs (basil, oregano, sage, etc.)
1/2 of a (26 oz.) jar pasta sauce -- your favorite
3/4 cup Mozzarella cheese -- shredded

Preheat oven to 400°F. When oven is hot, place crust on baking stone and pre-bake for 7 minutes.

While pre-baking, put sliced onions in a microwaveable container, dribble a little water in, cover with plastic wrap and cook on HIGH for 2 minutes. Then take it out, put it in a medium bowl with pesto sauce, salt and pepper and chopped herbs. Spread sauce over pre-baked crust, then spread onion mixture over top. Top that with sliced tomatoes and the cheese.

Bake at 400°F for 15 minutes until cheese is all bubbly.
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Pizza - Vegetable -  Pizza Milanese Pizza - Vegetable - Pizza Milanese

Pizza - Vegetable -  Pizza Milanese
1 (9 oz.) pkg. frozen artichoke hearts, thawed and coarsely chopped 3 tbsp. fat-free Italian dressing 1/2 cup part-skim ricotta cheese 1/3 cup crumbled feta cheese 2 tbsp. fat-free sour cream 1/8 tsp. hot sauce 2 cloves garlic, minced 1 (16 oz.) Italian bread shell ((such as Boboli) 2 plum tomatoes, thinly sliced 1 yellow tomato, thinly sliced 1/8 tsp. paprika 1/4 tsp. cracked pepper Combine artichokes and Italian dressing; toss gently. Cover and chill 1 hr.; drain. Combine artichokes, ricotta cheese, and next 4 ingredients, stirring well. Spread artichoke mixture evenly over bread shell. Arrange tomato slices over artichoke mixture.

Pizza - Millie Owen's Tomato And Oregano Pizza Pizza - Millie Owen's Tomato And Oregano Pizza

Pizza - Millie Owen's Tomato And Oregano Pizza
Dough: 1 package dry yeast 1 cup warm water 2 cups all-purpose flour 1 cup whole wheat flour Salt 4 tablespoons olive oil Filling: 5 ripe tomatoes -- sliced 4 large mushrooms -- sliced thin 2 tablespoons chopped fresh oregano 1/2 pound Mozzarella cheese -- sliced 1/2 cup grated Parmesan cheese Stir the yeast into 1 cup lukewarm water. While it dissolves, place both kinds of flour in a large bowl. Make a well in center and add 1 teaspoon salt and 1 tablespoon olive oil. Work the liquified yeast into the flour with your fingers a little at a time.