SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS
Steps:
- Preheat the oven to 325 degrees F.
- Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
- Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
- Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
- The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!
SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 3
Steps:
- Prepare the dough.
- Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.
BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.
CARAMELIZED ONION & SUN-DRIED TOMATO PIZZA
Make and share this Caramelized Onion & Sun-Dried Tomato Pizza recipe from Food.com.
Provided by OceanIvy
Categories Cheese
Time 2h20m
Yield 1 pizza
Number Of Ingredients 11
Steps:
- In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
- Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
- Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
- Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
- Continue to sauté until a rich golden brown color, about 20 minutes.
- Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
- Heat oven as needed to bake pizza for crust.
- Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
- Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
- Spread tomato mixture on top; press lightly and sprinkle with oregano.
- Spread mozzarella all around, then Parmesan and some extra pepper.
- Bake 10-15 minutes or until the crust is golden and topping is hot.
- Remove from oven and place on cutting board. Let rest 5 minutes before slicing.
SMOKED MOZZARELLA MUSHROOM PIZZA
Top a refrigerated crust with portobello mushrooms, smoked mozzarella and prosciutto for a hearty starter. Made in a 15x10x1-in. pan, the pizza could even be cut into larger pieces and served as an entree.-Edwina Gadsby, Hayden Idaho
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
PIZZA WITH SMOKED MOZZARELLA
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
- Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
- Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
- Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
- While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
- When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
- Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
- Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 18 grams, Carbohydrate 84 grams, Fat 31 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 939 milligrams, Sugar 5 grams
SMOKED SALMON TOMATO PIZZA
This quick and easy appetizer comes in handy when you find yourself in a time crunch. Natalie Lodes from Plantation, Florida says her "honey" likes this recipe so much that he can almost eat the entire thing by himself.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 slices.
Number Of Ingredients 8
Steps:
- Place the crust on an ungreased 12-in. pizza pan. Bake at 450° for 8-10 minutes or until heated through. Spread with cream cheese. , Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices.
Nutrition Facts :
BAKED SMOKED MOZZARELLA & TOMATO
On our recent trip to Italy, dh and I enjoyed gelato, rice balls, wine, and baked smoked mozzarella. When we were served this in Rome at La Bruschetta's (on Via Sardegna), it was served straight out of the dish and gooey delicisio. Is best when it is kept hot otherwise the mozzarella starts to harden, so try to find a dish that can keep the heat. Mangiare! Recently made inside a foil packet for appetizer while RVIng and it worked great!
Provided by WiGal
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven broiler.
- Grease a small ovenproof dish with 1/2 teaspoon olive oil.
- Layer half of the mozzarella, all the tomatoes, season with basil, garlic, salt, & pepper, top with rest of mozzarella.
- Drizzle with 1/2 teaspoon virgin olive oil.
- Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges.
- Serve hot.
Nutrition Facts : Calories 189.6, Fat 13.9, SaturatedFat 7.7, Cholesterol 44.9, Sodium 467.8, Carbohydrate 3.2, Fiber 0.6, Sugar 1.7, Protein 13
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