Pizza Stew Food

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PIZZA STEW



Pizza Stew image

Make and share this Pizza Stew recipe from Food.com.

Provided by drhousespcatcher

Categories     Stew

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup sliced fresh mushrooms
1 bell pepper, diced
1/2 cup chopped onion
2 garlic cloves, minced
28 ounces tomatoes, cut up
2 cups loose-pack frozen broccoli carrots cauliflower mix
15 ounces pizza sauce or 15 1/2 ounces pizza sauce
1 1/2 cups tomato juice
1/2-1 tablespoon oregano
1/2 teaspoon fennel seed, crushed
6 slices French bread, toasted

Steps:

  • In a large saucepan cook mushrooms, onion, and garlic until onion is tender.
  • Stir in undrained tomatoes, frozen vegetables, pizza sauce, tomato juice, oregano, and fennel seed. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes.
  • Meanwhile, toast bread under the broiler for 1 to 2 minutes.
  • To serve, ladle the veg mixture into bowls. Top each serving with a slice of toasted bread.

Nutrition Facts : Calories 271.7, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.1, Sodium 631.6, Carbohydrate 53, Fiber 5.6, Sugar 9.8, Protein 11.5

CLASSIC IRISH STEW



Classic Irish stew image

Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...

Provided by Good Food team

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 15

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g floury potatoes, such as King Edward
650g waxy potato, such as Desirée or Pentland Javelin
1kg carrots
2 onions
½ tsp fresh thyme leaves
chopped fresh chives and parsley, to garnish
bones from the lamb
1 large carrot, quartered
1 onion, quartered
½ celery stick, quartered
1 bay leaf
2 large sprigs of thyme
a generous sprig of parsley
6 black peppercorns, lightly crushed

Steps:

  • Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
  • Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
  • Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
  • Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
  • Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
  • Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium

QUICK BASIC PIZZA DOUGH



Quick Basic Pizza Dough image

This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Yield Makes 2 pounds

Number Of Ingredients 5

2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
2 tablespoons sugar
1/4 cup extra-virgin olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting

Steps:

  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
  • Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Nutrition Facts : Calories 308 g, Fat 8 g, Fiber 2 g, Protein 7 g

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