Provel Cheese St Louis Pasta Pizza Lasagna Yum Food

PROVEL CHEESE (ST. LOUIS) PASTA, PIZZA, LASAGNA, YUM

Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum image

Can't fail with this cheese. Super wonderful with melting best on Italian foods. It's from St. Louis' Imo's pizza but i will say it's italian. rock your world melty goodness. Use on pizzas, pastas, lasagana... anything

Provided by College Girl

Categories Lunch/Snacks

Time 2m

Yield 2 cups shredded cheese, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 teaspoon liquid smoke, hickory flavoring

Steps:

Toss until cheeses and smoke flavoring are completely incorporated.
use accordingly -- .

NOAH'S SAUSAGE AND PEPPERONI FLATBREAD PIZZA

Noah's Sausage and Pepperoni Flatbread Pizza image

A pretty good pizza...on flatbread! (Use Provel cheese, not provolone. A clone for Provel is found in Recipe #382006)

Provided by nochlo

Categories Lunch/Snacks

Time 20m

Yield 1 Flatbread, 5 serving(s)

Number Of Ingredients 6

Ingredients

5 pieces flat bread
8 ounces pizza sauce (I use MIDS pizza sauce)
4 ounces Provel cheese (use PROVEL cheese, see Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum)
1/2 lb sweet Italian sausage, browned until no pink appears
20 slices pepperoni
parmesan cheese

Steps:

Preheat oven to 475 with pizza stone in it.
Once preheated place the flatbread in oven for about 3-5 minutes to crisp a bit.
Remove them from oven and assemble pizzas with toasted side up.
Sauce will go first then pepperoni and sausage and then the provel cheese. The toppings are estimates as you can use the desired amount you like. Provel cheese is my favorite cheese but you can also use your favorite.
Place in oven for about 8 minutes or so until the cheese is melted and pizza is ready.
Serve and enjoy!

ST. LOUIS-STYLE PIZZA

St. Louis-Style Pizza image

Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 pizzas (4 servings each.)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 10 tablespoons water
2 tablespoons olive oil
2/3 cup crushed tomatoes in puree
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
12 ounces Provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss
1 package (3-1/2 ounces) sliced pepperoni
1 small green pepper, thinly sliced

Steps:

In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

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