Even though this pizza is vegetarian, I call it an antipasto pizza because the topping ingredients I use are found in antipasto appetizers.
For Homemade Pizza Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Directions
Combine all the dough ingredients in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Antipasto Pizza
Ingredients
lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
½ cup sliced sun-dried tomatoes packed in oil
½ cup chopped oil-cured black Italian olives
8 artichoke hearts packed in oil and sliced
¼ of red bell pepper sliced thin
¼ of red onion, sliced thin
Olive oil
For The Pizza
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges. Top the dough with the mozzarella slices. Scatter the sun-dried tomatoes, olives, artichokes, bell pepper, and onion evenly over the cheese. drizzle with a little olive oil and sprinkle with Parmesan cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.
4 servings
Ingredients
4 tablespoons olive oil
2 lbs of mixed Italian hot and sweet sausage, each link cut in half
2 large Russet Potatoes, peeled and cut into wedges
4 large bell peppers, long hots, or any kind you prefer, seeded and cut into strips
2 medium sweet onions, cut in quarters
4 cloves garlic or leave whole
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F.
Pour the olive oil into a large baking pan and scatter the garlic cloves in the pan.
Layer the ingredients in the following way
Potato wedges and onion wedges. Sprinkle with salt pepper and half the Italian seasoning. Next spread the peppers on top and season with salt pepper and the remaining Italian seasoning. Place the sauce on top.
Place the pan in the oven and bake, uncovered, for 60-75 minutes. The vegetables should be cooked through and the sausages will be brown. Serve with crusty Italian bread.
Ingredients
Pizza Dough
3 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon salt
Pizza Sauce
1 tablespoon olive oil
1 garlic clove, grated
½ onion, diced
1 bell pepper, diced
¼ teaspoon red chili flakes
14 oz container chopped Italian tomatoes
½ teaspoon salt
Pizza
16 oz whole milk mozzarella cheese, sliced
½ cup grated Parmesan cheese
Directions
For the pizza dough
Combine all the ingredients in an eclectic mixer bowl and mix with the paddle attachment until combined. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled about 60-90 minutes.
For the sauce
Heat the oil in a saucepan, add the garlic, onions, and peppers, and cook until tender, about 10 minutes. Add the remaining ingredients and stir well. Turn the heat down to a simmer and cook the sauce for about 45 minutes or until thickened.
To assemble the pizza
Roll the dough out on a floured surface into an 18-inch by 14-inch rectangle. Cover the dough with the mozzarella cheese slices, and spread the sauce over the cheese, leaving a one-inch border on all sides. Starting on the 18-inch side, roll the dough up into a cylinder. Seal the edges. Cut the roll into 12 one-inch slices and place o the rolls on two parchment-covered cookie sheets. Let rest for 30 minutes and heat the oven to 400 degrees F. Sprinkle the top of each roll with Parmesan cheese.
Bake the rolls for about 15 minutes until crispy and golden brown. Let rest for 5 minutes before serving.
Red Snapper, Italian Style
Ingredients
Add a side of cooked green peas and mashed potatoes.
Sausage and Peppers Hero Sandwiches
2 servings
Ingredients
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Directions
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
I
ngredients
Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil
Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese
Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream
Directions:
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels
In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.
Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.
Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.
Ingredients
¼ cup olive oil
3 garlic cloves smashed
1 lb Italian sausage links
2 medium onions, quartered
2 bell peppers, slices
8 medium Yukon gold potatoes, peeled and cut in half
½ teaspoon dried oregano
¼ teaspoon red chili flakes
Salt to taste
Directions
Preheat oven to 425° F (220° C).
Pour the oil into a 9×13-inch baking dish and add the smashed garlic. Place the potatoes and onions in the baking dish first/ Aff the papers and then the sausage. Sprinkle the mixture with the Oregon, chili flakes, and salt to taste. Bake in the preheated oven for about 1 ½ hours, stirring the ingredients twice during the baking time. When done the sausage and potatoes should be golden brown. Serve in individual bowls.
4 servings
Ingredients
2 teaspoons minced garlic, divided
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
1 lb medium potatoes, halved
Cooking spray
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
Half of the red onion, sliced
3/4 cup low-sodium chicken broth
1/4 cup chopped pepperoncini peppers
1/4 cup green olives
1 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 (14-ounce) can of artichoke hearts, drained and quartered
1/2 cup feta cheese
Directions
Preheat oven to 400°F.
For the potatoes
Combine 1 teaspoon garlic, oil, 1/2 teaspoon salt, thyme, 1/2 teaspoon black pepper, and potatoes in a baking pan coated with cooking spray. Bake at 400degrees F° for 45 minutes or until tender.
For the chicken
In a large ovenproof skill, heat 1 tablespoon olive oil over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Coat in flour, shaking any excess off the chicken cutlets.
Add chicken to pan; sauté 3-4 minutes or until lightly browned. Remove chicken from pan.
Add onion to pan; sauté 5 minutes. Stir in broth and bring to a boil. Stir in 1 teaspoon of garlic, 1/4 teaspoon salt, tomato, basil, pepperoncini, olives, and artichokes. Simmer for a minute or two. Place browned chicken cutlets on top. Place the skillet in the oven and bake for 20 minutes along with the potatoes.
Sprinkle with feta cheese and serve with the potatoes.
Braised Pork Chops
2 servings
Ingredients
2 boneless loin pork chops (about 1/2 inch thick)
1/4 cup of flour
1/2 onion sliced thin
½ bell pepper sliced thin
1/4 cup of sliced white mushrooms
1 cup. can of diced Italian tomatoes ( no salt added)
1 clove crushed garlic
1 teaspoon of dried Italian seasoning
2 tablespoons olive oil
salt and pepper to taste
Directions
Sprinkle chops with salt and pepper.
Dredge chops in flour.
Heat oil in a large skillet with ca over.
Brown chops on both sides. Remove from the skillet and set aside.
Add onions, bell peppers, garlic, and mushrooms, and cook for about 10 minutes.
Add tomatoes and seasoning and stir well. Add the pork back into the mixture. Cover and let simmer for about 10 minutes or until the pork is tender.
Serve the pork with spaghetti squash and spoon the pan sauce over the pork and squash.
Baked Spaghetti Squash
Ingredients
1 medium spaghetti squash
Olive oil
Kosher or salt and fresh pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat the oven to 375° F.
Cut the squash in half lengthwise, and scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, drizzle lightly with the non-fat olive oil and sprinkle with salt, and pepper,.
Bake for about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and toss with the seasonings..
Ingredients
1 lb of Italian rope sausage with herbs
10 oz whole baby yellow potatoes
3 Italian long {frying} peppers, seeded cut into strips
1 medium onion cut into eighths
3 cloves sliced fresh garlic
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
Directions
Oil a large baking dish.
Arrange the sausage rope in the center of the dish and top it with peppers, onions, and potatoes
Arrange the vegetables and garlic evenly over the sausage and the bottom of the baking dish. Sprinkle Italian seasoning, salt, and pepper over the ingredients. Drizzle with olive oil.
Bake at 400 degrees F for 90 minutes. after 60 minutes of baking time lift the sausage up with tongs and place it on top of the vegetables. This step browns the sausage. Serve with some ciabatta bread to sop up the delicious sauce that comes from baking the ingredients.
