Pizza with Peppers, Mushrooms, Tomatoes, and Cheese
- At December 19, 2009
- By megan
- In mozzarella cheese, Peppers, pizza, tomatoes
0
I love making pizza on Friday nights. I had some of my Whole Wheat Pizza Dough in the freezer, so I thawed it for a couple hours and made a quick pizza with some ingredients we had on hand. This is not one of my fancier pies, but it was really good.
After rolling out the dough, I brushed the pie with olive oil and added chopped garlic and shallot, sliced onions, sliced mushrooms, and green peppers. I baked this at 425 for 10 minutes.
After 10 minutes, I removed the pie and added sliced tomato, fresh basil, and fresh mozzarella cheese. I baked it another 5-7 minutes and it was a delicious thin-crust dinner.
Spicy Grilled Eggplant Open-Faced Sandwhiches
- At August 25, 2009
- By megan
- In Eggplant, Grilled, Leftovers, mozzarella cheese, Peppers, Sandwich
- 1
I had some left-over Fra Diavolo Sauce, so I put it to good use on these open-faced eggplant sandwiches. I served these
with green peppers and walla-walla onions, which I tossed in olive oil, salt, and pepper, and grilled for a few minutes.
For the sandwiches:
Peel and slice an eggplant into 1/4 inch thick rounds. Sprinkle with sea salt and let them exude excess water for a few minutes. Soak this up with a paper towel, flip them over, and repeat on the other side. Then brush them with a little olive oil, and grill for 5 minutes on each side.
Slice some ciabatta bread and grill for a couple minutes on each side. Then assemble the sandwiches- ciabatta bread, fresh buffalo mozzarella cheese, grilled eggplant, and sauce. Superb.
Caprese Salad
- At August 9, 2009
- By megan
- In basil, mozzarella cheese, salad, tomatoes
- 0
I make this salad very often, and assume others do too. If not, get to the store, buy some fresh buffalo mozzarella (not the fake stuff that shreds easily), basil, and tomatoes. Or, better yet, go to your garden and pick some tomatoes and basil. I bought yellow and red tomatoes from the farmers market.
This salad tastes best when you are actually in Italy. However, real buffalo mozzarella cheese is widely available in US supermarkets, so we can make a pretty good knock-off.
Easiest directions ever: Slice the tomatoes and mozzarella. Break up or coarsely chop the basil leaves. Layer everything into a pretty pattern. Drizzle with olive oil. Add some freshly ground black pepper. Enjoy.
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