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Mozzarella Sticks Recipe

Mozzarella Sticks Ingredients

  • Easy Veggie Pizza Recipe
    Easy Veggie Pizza Recipe

    12 pieces string cheese

  • 12 egg roll wrappers
  • Oil for deep-fat frying
  • Marinara or Hunt’s® Spaghetti Sauce Traditional

How to make Mozzarella Sticks

  • Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
  • In an electric skillet, heat 1/2 in. of oil to 375°.
  • Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
  • Easy Veggie Pizza is ready to serve.

12 Servings
Prep/Total Time: 20 min.

Mozzarella and Tomato Appetizer Tray Recipe

Mozzarella and Tomato Appetizer Tray Ingredients

  • Mozzarella and Tomato Appetizer Tray Recipe
    Mozzarella and Tomato Appetizer Tray Recipe

    1 tablespoon minced fresh parsley

  • 1/2 teaspoon dried basil
  • 1 pinch dried oregano
  • 1 tablespoon capers, drained
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil
  • 1 pound mozzarella cheese, sliced
  • 2 tomatoes, thinly sliced
  • 1 (7 ounce) jar roasted red peppers, drained and julienned
  • crushed red pepper to taste

How to make Mozzarella and Tomato Appetizer Tray

  • In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
  • On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.
  • Mozzarella and Tomato Appetizer Tray is ready to serve.

Prep Time:20 Min
Ready In:50 Min

Mozzarella and Tomato Appetizer Tray Recipe

Mozzarella and Tomato Appetizer Tray Ingredients

  • Mozzarella and Tomato Appetizer Tray
    Mozzarella and Tomato Appetizer Tray

    1 tablespoon minced fresh parsley

  • 1/2 teaspoon dried basil
  • 1 pinch dried oregano
  • 1 tablespoon capers, drained
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil
  • 1 pound mozzarella cheese, sliced
  • 2 tomatoes, thinly sliced
  • 1 (7 ounce) jar roasted red peppers, drained and julienned
  • crushed red pepper to taste

How to make Mozzarella and Tomato Appetizer Tray

  • In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
  • On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.
  • Mozzarella and Tomato Appetizer Tray Recipe is ready to serve.

Prep Time:20 Min
Ready In:50 Min

Italian Vegetable Pizza Recipe

Italian Vegetable Pizza Ingredients

  • Italian Vegetable Pizza Recipe
    Italian Vegetable Pizza Recipe

    2 tablespoons clear Italian salad dressing

  • 1/2 pound asparagus, cut into 2-inch pieces, or 1 (10-ounce) package frozen cut asparagus, thawed
  • 1 medium yellow summer squash or zucchini, cut into julienne strips (1 1/2 cups)
  • 1 cup sliced fresh mushrooms
  • 3 (8-ounce) packages Boboli (six 6-inch Italian bread shells)
  • 1/4 cup clear Italian salad dressing
  • 1 ripe large tomato, seeded and chopped (1 cup)
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1/3 cup
  • finely shredded Asiago or Parmesan cheese

How to make Italian Vegetable Pizza

  • In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.
  • Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.
  • Bake in a 400°F (205°C) oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve.
  • Note: Try Asiago cheese on your homemade pizza.

Servings: 12

Hawaiian Pineapple Pizza Recipe

Hawaiian Pineapple Pizza Ingredients

  • Hawaiian Pineapple Pizza Recipe
    Hawaiian Pineapple Pizza Recipe

    1 lb package hot roll mix

  • 8 oz can pizza sauce
  • 8 oz thinly sliced fully cooked ham cut into 1/2-inch strips
  • 1 green sweet pepper sliced into thin rings
  • 1 1/4 lb can pineapple tidbits drained
  • 1 c shredded mozzarella cheese 4 ounces
  • 2 tb grated Parmesan or Romano cheese
  • BigOven for the iPad – Now Available!

How to make Hawaiian Pineapple Pizza

  • Grease a 13-inch pizza pan; set aside. Prepare hot roll mixaccording to package directions for pizza crust. Shape dough into a ball. On alightly floured surface, roll dough into a circle 1 inch larger than pizza pan.Transfer dough to pizza pan. Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or untillightly browned.
  • Spread pizza sauce over hot crust. Top with ham, greensweet pepper rings, and pineapple tidbits. Sprinkle with mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts andsauce is bubbly.
  • Makes 4 to 5 servings.

English Muffin Pizza Recipe

English Muffin Pizza Ingredients

  • English Muffin Pizza Recipe
    English Muffin Pizza Recipe

    4 English muffins, split

  • 1/2 cup canned pizza sauce
  • 2 cups shredded mozzarella cheese
  • 16 slices pepperoni sausage

How to make English Muffin Pizza

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
  • Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min
Servings: 4

Classic Cheese Pizza Recipe

Ingredients for Classic Cheese Pizza

  • Classic Cheese Pizza Recipe
    Classic Cheese Pizza Recipe

    1 oz fresh yeast or 1/2 oz dried yeast

  • 1 pn sugar
  • 1/2 pint lukewarm water
  • 14 oz plain flour
  • 1 ts salt (scant)
  • 1/4 pint olive oil
  • corn meal (polenta)
  • 3/4 pint tomato and garlic sauce
  • 1 pound mozzarella, cut into 1/4 inch dice
  • 6 tb parmesan, freshly grated

How to make Classic Cheese Pizza

  • Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 – 115 F. – neither too hot nor too cold to the touch) Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over again with fresh yeast.
  • Sift the flour and salt into a large, warmed bowl. Make a well in the centre of the flour and pour in the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough with a fork or your fingers. When you can gather it into a rough
    ball, place the dough on a floured board and knead it for about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the dough has doubled in bulk.
  • Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time.
  • When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10 inches across and about
    1/8 inch thick. Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large baking sheet lightly with corn meal and gently place the pizza dough on top of it. Knead, stretch and roll the rest of the dough into 3 more pizzas.
  • Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the back of a spoon. To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of grated parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf or the floor of the oven. Reduce the oven temperature to 400 F after 5 minutes and cook for about 10 minutes in all, until the crust is lightly browned and the filling bubbling hot.