The season of lent has inspired me to want to try some veggie dishes for a little Friday night variety. Since Tim grew up making pizza on Friday nights, I thought we would try a couple different pizzas. We made both of these this weekend and they were both great and something a little different than the pizzas we normally make! We made the Mushroom Lovers pizza on Saturday night. Next time I might just skip the french bread loaves and make it on regular crust. Even after scooping out a lot of the bread - we both felt like we were eating a lot more bread than necessary. We made the Garlic and Herb Three Cheese pizza on Sunday for lunch. Tim just had to put pepperoni on "his half". If you are going to add a meat, I think that an Italian sausage would be good. It would be good with some spinach and mushrooms if you wanted to keep it veggie though. Oh and if you are wondering why I didn't make one of these for our Friday night dinner - I was out with friends and got to go to BOCA - don't ask me what I ate :)
Garlic and Herb Three Cheese Pizza (click to see the picture)
Cook Time 20 minutes
Yield 4 servings
Ingredients
1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried
Directions
Preheat oven to 425 degrees F.
Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.
Recipe courtesy of Rachael Ray from http://www.foodnetwork.com/.
Mushroom Lovers' French Bread Pizzas (click to see picture)
Cook Time 25 minutes
Yield 4 servings
Ingredients
8 large portobello mushroom caps
1 pound button mushrooms
1/2 pound shiitake mushrooms
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter, cut into pieces
1 bay leaf
4 large cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine, eyeball it
2 teaspoons Worcestershire sauce, eyeball it
1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped
1 loaf crusty French bread, 24 inches
3 cups shredded Gruyere or Swiss cheese
Directions
Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat.
Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.
Recipe courtesy of Rachael Ray from http://www.foodnetwork.com/.
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