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- Nonstick vegetable oil spray
- 1 10-ounce tube refrigerated pizza dough
- 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
- 3/4 cup finely grated Parmesan cheese, divided
- 3 tablespoons chopped fresh Italian parsley, divided
- 1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
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.
Greek fajitas &ndash like normal Mexican fajitas, but with less spice, and more feta cheese. Because everything in life benefits from more feta cheese.
Fajitas were one of the first meals my husband and I cooked together, back when we were young and unskilled, and lived in revolting shared accommodation at uni. A dinner that only requires one pan is very attractive when all the other pans are dirty. And even now that I have my own lovely clean kitchen, I still very much appreciate having minimal washing up to do &ndash so a one pan dinner is always a winner for me.
Fajitas literally couldn&rsquot be easier to make (which is why we used to make them so often). Fry some vegetables &ndash> put in a tortilla &ndash> eat. Bish bash bosh. This time I made them a little more Mediterranean with some balsamic vinegar, crumbled feta cheese, and a herby yogurt dressing. Still easy, still delicious, and relatively healthy too!
I cooked my veggies in a griddle pan because I love the stripey char lines you get on the veg (don&rsquot get me started on char lines again&hellip). If you don&rsquot have one, just use a frying pan instead. Throw some balsamic vinegar over the veggies while they&rsquore still over the heat, so it cooks off and just leaves you with its lovely intense flavour. Then just wrap &rsquoem up in some bread!
I used these fancy flatbread things I found in the supermarket, but any old flatbread or tortilla will work. I cooked them briefly in the griddle pan before I cooked the veg (can&rsquot&hellip resist&hellip the char&hellip), but you can skip that step if you want to. I&rsquom all for making things easier.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Remove proscuitto from refrigerator and coarsely chop. Place on a plate and microwave until crisp, 2-3 minutes. Trim zucchini ends, halve lengthwise, and cut into ½" pieces.
Cook the Prosciutto and Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil onion, zucchini, and a pinch of pepper to hot pan. Stir often until zucchini is tender, 4-6 minutes.
Make the Sauce
Add wine to pan and stir occasionally until almost completely evaporated, 30 seconds. Add marinara and pasta and stir occasionally until noodles are warmed through and evenly coated with sauce, 1-2 minutes. Remove from burner and add prosciutto and red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
Zucchini Squash Flatbread
Cheesy flatbread that highlights seasonal summer ingredients such as zucchini, squash, leeks and dill.
- 1 whole (Large Size) Batch Of Flatbread Or Pizza Dough
- ½ cups Mozzarella Cheese, Grated
- 1 whole Zucchini, Thinly Sliced
- 3 whole Small Zucchini, Thinly Sliced
- ½ whole Leek, Thinly Sliced
- 2 Tablespoons Dill, Roughly Chopped
- Salt To Taste
- Pepper To Taste
- ½ cups Feta Cheese, Crumbled
- Cornmeal, For Sprinkling On Pan
- Olive Oil, For Drizzling Over Dough
Preheat oven to 400 F. Sprinkle cornmeal on a large baking sheet. Roll out flatbread dough into the shape of the baking sheet and transfer onto the cornmeal-lined baking sheet.
Using your fingers, make dimple marks evenly across the dough. Drizzle with a generous amount of olive oil, letting it pool in each of the dimples.
In a large bowl, carefully mix the mozzarella, zucchini, squash, and leeks with dill and about two more tablespoons of olive oil. Season with salt and pepper.
Top the flatbread with even amounts of the mozzarella, zucchini, squash, leek, and dill mixture and then crumble on the feta cheese.
Place in the oven and bake until crust begins to brown and veggies are cooked all the way through, about 25-30 minutes. Remove from oven. Cut into squares and enjoy!
Can I Use A Different Cheese?
I personally like the little kick of spice from the pepper jack cheese in this zucchini bread but you can definitely swap it out for something else.
Any cheddar would be great. A smoked cheese like the smoked Jarlsberg I used in the grilled Hawaiian chicken earlier this week would also go well if you like the smokiness.
You could even use feta like I did in these zucchini feta olive oil muffins. Love the saltiness of feta with zucchini!
I&rsquod love to know what your go-to zucchini recipes are for this time of year!
I definitely have plans to spiralize some of my zucchini and remake Chinese chicken zoodles and these simple zucchini noodles with creamy roasted tomato sauce for easy dinners.
And, I definitely want to make this zucchini ricotta bake again because &ndash heck yes to fresh ricotta!!
But I&rsquom determined to come up with a few new to me creations too so please, inspire me with your suggestions/ideas!
- 1 (.25 ounce) envelope active dry yeast
- 1 cup lukewarm water
- 2 cups bread flour
- 1 teaspoon salt
- 2 teaspoons white sugar
- 2 tablespoons olive oil
- ⅓ cup butter or margarine, softened
- 2 tablespoons garlic powder
- ¼ cup grated Parmesan cheese
- ⅓ cup shredded mozzarella cheese
In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.
Brilliant Bases in Veggie Pizza Recipes
Most of these recipes have comprehensive instructions on how to make a great dough for the base, while others suggest shop bought dough, which is foolproof and a great time saver.
However, given that HURRYING the Food Up is kind of our whole jam, we have included a whole section on flatbread/naan bread veggie pizza recipes!
These recipes use ready made naan or flatbread as a base, so all you have to worry about is what delicious vegetarian pizza toppings to use.
If you don’t have time to proof dough, but you also don’t have any naans, you can make a speedy pizza with a quick flatbread recipe.
This recipe by Jamie Oliver makes stupidly tasty flatbreads using yoghurt! Alternatively, get a load of our pizza-pancake hybrid for another quick way to make a delicious homemade veggie pizza.
Tasty Veggie Pizza Toppings
Unsurprisingly, the most popular veggie pizza toppings tend to be roasted vegetables – and for a good reason! Delicious meaty roast aubergine… juicy charred red pepper…sweet soft onion slices…on top of tangy tomato sauce, smothered in mozzarella- sounds like a homemade vegetarian pizza to die for!
However, veggie pizza recipes do not always have to be tomato sauce based – have you ever tried a white pizza?
A cheese lover’s dream, these pizzas skip the sauce and head straight for the cheese.
Check out this Three Cheese White Pizza with Butternut Squash, Mushrooms and Caramelised Onions. Three cheeses!? Now THAT is the kind of cheese quantity I like to see in a vegetarian pizza recipe!
We also have a section of recipes that show how to make vegetarian pizzas with gluten-free bases. No one should miss out on pizza!
There are so many cool, yummy gluten-free options when it comes to pizza crusts – check out our chickpea flour recipe and this awesome red lentil crust.
Hopefully there is a pizza here for everyone…so go forth, and make pizza!
- 1 (12 inch) piece cracker bread or flatbread
- 1 tablespoon olive oil, plus extra for brushing
- 1 (8 ounce) package Borden® Cheese Mild Cheddar Shreds
- 8 strips thick-cut bacon, cooked crisp and broken into 1-inch pieces
- 4 cloves garlic, sliced
- 4 plum tomatoes, sliced
- ½ red onion, cut into strips
- ¼ cup chopped fresh flat-leaf parsley
Preheat oven to 400 degrees F.
Brush the cracker bread with a small amount of olive oil and place on cookie sheet. Spread 11/2 cups Borden® Cheese Mild Cheddar Shreds evenly around the cracker bread. Top evenly with bacon pieces pizza.
Heat remaining 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and sauté until slightly browned. Sprinkle over onto the pizza. Arrange sliced tomatoes and red onions around the pizza.
Add parsley to the remaining ½ cup cheese and spread over other ingredients.
Bake 10 minutes or until cheese is melted. Cut into squares and serve immediately. Garnish with fresh basil leaves, if desired.
- Mix the dough ingredients together by hand or use a hand-held or stand mixer.
- Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video above.
- Place dough into a greased mixing bowl, cover tightly, and let it rise for 45 minutes.
- Punch down the slightly risen dough to release air bubbles. Divide in half.
- Flatten the two doughs with your hands or with a rolling pin. The flatbreads can be any shape you want as long as they’re about 1/4 inch thick. (Very thin!) Dimple with your fingers or with a fork, which helps prevent any air bubbles. Brush with olive oil, which helps protect the crust from any sogginess lingering from the toppings.
- Top with favorite flatbread toppings.
- Bake at a very high temperature for only about 15 minutes or until lightly browned.
How to make Zucchini Pizza Casserole
First, preheat oven to 400 degrees.
Grate the zucchini, place it in a colander, and drain out the excess moisture with the back of a spoon.
In a mixing bowl, combine the zucchini, eggs, parmesan cheese, black pepper, onion powder, and 1 teaspoon of the Italian seasoning. Press the mixture into a lightly greased 9吉 baking pan and bake for 20 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion and bell pepper until soft and the onion is translucent. Add the garlic and cook for another minute.
Add the ground turkey and cook thoroughly. Stir in the marinara sauce and 1 teaspoon of the Italian seasoning.
Remove the zucchini crust from the oven and spread the sauce mixture evenly on top.
Then sprinkle on the mozzarella cheese, as well as the remaining 1 teaspoon of Italian seasoning. Bake for an additional 20 minutes.
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