Apple Cheddar Spinach Pizza Wham Ribbons Food

CHEDDAR APPLE PIZZA

Steps:

• Roll pastry to fit a greased 12-in. pizza pan; flute edges. Bake at 400° for 10 minutes. , Arrange apples in a single layer in a circular pattern to completely cover pastry. Sprinkle with cheese. Combine brown sugar, walnuts, cinnamon and nutmeg; sprinkle over cheese. , Cut butter into small pieces and dot top of pizza. Bake for 20 minutes longer or until apples are tender. Cut into wedges; serve warm.

APPLE CHEDDAR SPINACH PIZZA W/HAM RIBBONS

Steps:

• 1. Stretch pizza dough onto pizza stone dusted with corn meal (optional, makes for a crunchy crust). Saute onions in 1 tbsp olive oil. Add thyme, mustard and white wine vinegar. Cook until onions start to turn slightly brown. Salt and pepper to taste...1/8 tsp each.
• 2. Preheat grill to 475 or oven to same. Sprinkle onion onto dough and evenly spread. Then place spinach leaves overlapping to cover pie. Place sliced apples over spinach sprinkle with salt, black pepper and red pepper... If using...Then top with cheddar cheese and ham ribbons.
• 3. Cook for 8-10 minutes (oven might need 3-5 more minutes) or until crispy and enjoy :)

APPLE "PIZZA"

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry.
• Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

CLASSIC SPINACH PIZZA

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

SPINACH DIP

Steps:

• Thaw and drain the spinach.
• Squeeze the spinach with paper towels to remove excess water.
• Mix all ingredients together in a bowl.
• Let set in the fridge for a couple hours before serving.
• I like to serve it inside a hollowed out round loaf of bread.
• Scoop out the loaf and place dip inside.
• I use what I scoop out for making croutons.
• Serve with fresh vegetables.

BLUE CHEESE, APPLE AND SPINACH PIZZA

Steps:

• Coil breadstick dough into a spiral.
• Flatten to a 12-inch circle.
• Place on a greased 12-inch pizza pan.
• Arrange spinach, then apple, then cheese over dough.
• Bake at 450 degrees F for 15 minutes or until crust is golden.

CHEDDAR APPLE PITA PIZZA

Steps:

• Adjust cooking rack to the bottom placement and preheat toaster oven to 400°F on the BAKE setting.
• Place pita on the baking sheet and spread with preserves. Top with feta, half the pecans, and spinach. Arrange apple slices in a single layer on top of the spinach. Sprinkle with remaining pecans and cheddar cheese.
• Bake until the pita edges are browned and the cheese is melted and bubbly about 8 to 11 minutes.
• Remove pan from the toaster oven, top with fresh rosemary (if using) and allow pizza to cool for 3 minutes before slicing and devouring!

CHICKEN, APPLE, SPINACH, AND CHEDDAR QUESADILLAS

Steps:

• Sprinkle half the cheese on one of the tortillas, then top with the chicken, spinach, the hemp hearts, if using, and slices of apple. Sprinkle the rest of the cheese on top, then place the other tortilla on top.
• In a skillet over medium-high heat, cook for 3 minutes on each side until the apples are soft.
• Using a pizza cutter, slice into wedges to serve.

APPLE PIZZA WITH CHEDDAR

Steps:

• Line a baking tray with parchment paper and add the puff pastry sheet.
• Evenly spread the sour cream on it, top with the apple slices and grated cheddar and season with pepper.
• Bake for 15 minutes at 400⁰F/200⁰C.

APPLE MAPLE PIZZA IN A CHEDDAR CRUST

Steps:

• The Crust*: In the bowl of a food processor equipped with the metal blade, combine the flour and salt. Remove the metal blade, and install the shredding disk. Using the pusher, shred the frzn butter atop the flour/salt mix. Put the metal blade back on, add in the shredded Cheddar, and pulse a couple of times to distribute the butter and cheese. Sprinkle on the water and lemon juice, and pulse five to six times, in 1-second pulses, until the mix resembles fairly fine crumbs. Transfer the crumbs to a plastic bag, and squeeze them together; if they do not hold together easily, add in a bit more water. Form the dough into a flat ball, and transfer it to a lightly floured work surface.*Or possibly use your favorite single-crust pie crust recipe, or possibly a prepared pie crust. Roll the dough into a 13-inch round, and transfer it to a 12-inch flat pizza pan. Crimp the edges to create a rim around the edge of the pan. Place the pan in the refrigerator while you're preparing the topping. The Topping: In the bowl of a food processor equipped with the metal blade, combine the flour, maple sugar (or possibly granulated sugar, if you're using it; hold the maple syrup aside), butter, cinnamon and nutmeg. Process till the mix forms even crumbs. Add in the walnuts and pulse a couple of times to distribute. You may also do this with an electric mixer, or possibly by hand. Assembly: Remove the crust from the refrigerator. Lay the apple slices, in concentric rings, close together atop the crust. Sprinkle the apples with a dash of salt and the lemon juice. If you're using maple syrup instead of maple sugar, drizzle the syrup atop the apples. Distribute the topping proportionately over all. Bake the pizza on the bottom shelf of a preheated 425F oven for 15 min, then reduce the heat to 375F and continue to bake till the crust and topping are golden brown, about 30 min. Note: You may want to set the pizza pan on a larger pan, as (like all apple pies) this pizza tends to bubble over a bit. Yield: Eight generous or possibly 12 average servings This recipe was meant for people who like the taste of apple pie but not the sloppiness of the filling. This 'pizza' is really nothing more than a flat pie without the top crust. The result is apple-pie flavor without as much moisture. Plus, who doesn't like the idea of making a pizza for dessert The maple and cheddar are only accents, not major parts of the flavor.

JACKIE'S SPINACH AND APPLE SALAD

Steps:

• In a large bowl, combine the spinach, apples, Cheddar cheese and walnuts. Toss lightly to blend.
• In a small bowl, whisk together the vinegar, maple syrup and olive oil. Pour over the salad, and stir to coat. I like to use a bowl with a lid so I can shake the ingredients. Serve immediately.

SMOKY SAUSAGE & APPLE PIZZA

Steps:

• In a small bowl, combine the all-purpose flour, 1/2 cup whole wheat flour, yeast, salt and sugar. Stir in the water, oil and honey; beat just until moistened. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, saute the onion, 2 teaspoons vinegar, 1 teaspoon syrup, salt and cayenne in oil until onion is tender. Remove from the heat; stir in the sage, mustard and remaining vinegar and syrup., Grease a 12-in. pizza pan; sprinkle with cornmeal. Roll out dough to fit prepared pan; prick thoroughly with a fork. Bake at 450° for 5-8 minutes or until edges are lightly browned., Arrange the onion mixture, beet greens, apple, sausages and cheese over top. Bake 5-7 minutes longer or until crust is golden and cheese is melted.

CHEDDAR APPLE PIZZA

Steps:

• Roll pastry to approx 12 inches (you can use a pizza pan or baking stone).
• Bake crust at 400 degrees for 10 minutes.
• Arrange apples in a single layer in a circular pattern to completely cover pastry.
• Sprinkle with cheese.
• Combine brown sugar, pecans, spices, raisins and maple syrup in a small bowl.
• Sprinkle brown sugar mixture over apples and cheese.
• Cut butter into small pieces and dot top of pizza.
• Bake for 20 minutes longer or until apples are tender.
• Cut into wedges; serve warm.

CHEDDAR AND APPLE GRILLED CHEESE

Steps:

• In an 8-inch nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Tear in half and set aside.
• Into the same skillet, add the brown sugar, onions and 1 tablespoon of the butter. Cook, stirring as needed, until the onions are golden, about 5 minutes. Transfer to a plate and set aside.
• Build the grilled cheese by spreading one piece of bread with the mayonnaise. Sprinkle half of the grated cheese on top, followed by the onions. Place the apple slices and bacon on top of the onions, then add the rest of the cheese. Spread the other slice of bread with the mustard and put it mustard-side down on top of the cheese. Spread the outside of the top bread slice with 1 tablespoon butter.
• Transfer the sandwich to the skillet over medium-low heat, butter-side down. Spread the top of the sandwich with the remaining tablespoon butter. Toast each side of the sandwich until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Cut in half and serve.

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• To a large bowl or platter, add all ingredients in the order listed; set aside.
• In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste.
• Drizzle over salad, toss to combine, and serve immediately.

APPLE CHEDDAR PIE

Steps:

• Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
• Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
• Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
• In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don't trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
• Spoon the filling into the crust.
• Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
• Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

APPLE CHEDDAR BACON PIZZA RECIPE

Steps:

• Place a baking stone or sheet in the oven and preheat oven to 450°.
• Shape your dough on a piece of floured parchment paper.
• Spread your barbecue sauce on the crust. Top with a little cheese, then layer on the apples and bacon.
• Top with the remaining cheese. Slide the pizza onto the heated stone and bake for 10 to 15 minutes until the cheese is melted and lightly browned, and the crust is lightly browned.

APPLE CHEDDAR PIZZA WITH CARAMELIZED ONIONS & WALNUTS

Steps:

• Heat oil in a large skillet over low heat. Add onion and cook until caramelized, stirring every 5 minutes or so at first and then, as the onions begin to brown, more frequently. This could take from 30 minutes to over an hour, depending on your stove. Season with salt and pepper and remove from heat.
• Preheat oven to temperature indicated on pizza crust package.
• Wipe skillet clean; add butter and melt over medium heat. Once butter has melted, add apple slices and saute for about 10 minutes, or until softened, stirring frequently. Stir in maple syrup and continue cooking until liquid has evaporated. Remove from heat.
• Top pizza crust with caramelized onions, shredded cheese, apples, and walnuts. Bake for time indicated on package or until cheese has melted.

SPINACH-STUFFED PIZZA

Steps:

• Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

APPLE CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.
• Bake for 30 minutes in preheated oven.