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
MUSHROOM & SMOKED MOZZARELLA LASAGNA
I got the recipe off the Internet years ago. It is very good, and I always received very favorable feedback.
Provided by Ms. Poppy
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large saute pan over medium-high heat. Add the olive oil, pancetta and onions and cook, stirring until the onion softens and starts to brown (about 4 mins). Add the mushrooms (pan will be crowded to start). Cook, stirring every 2 or 3 minutes, until the mushrooms have released their water. Add the white wine and raise heat to high. Cook, stirring, until almost all of the liquid had evaporated (about 8 mins). Add salt & pepper as needed. Remove from heat and set aside.
- Heat the milk and set aside. In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat, then stir in the flour. Stirring continuously, cook over medium heat for 2 ro 3 minutes untl the paste begins to thin out. Add the warm milk in a steady stream while whisking the mixture, to make bechamel sauce. Add nutmeg to taste. Bring to a boil. Reduce heat to low and let simmer about 10 minutes, strring every few minutes. The sauce should coat the back of a spoon, if it is too thick, add a little more milk. Remove from the heat and cover the surface with plastic wrap until assembling the lasagna to keep a skin from forming.
- In a separate bowl, combine the smoked and regular mozzarella. Using a 13x9-in pan, spoon a few tablespoons of the bechamel sauce over the bottom. Cover with a layer of lasagna sheets. Spread on half of the mushroom mixture, then a third of the bechamel, then a thrid of the mozzarella. Repeat the layers, ending with a final layer of lasagna sheets. Spread what remains of the bechamel evenly over the lasagna and sprinkle with the remaining mozzarella.
- At this point, the lasagna may be refrigerated and baked later. Bake covered at 375 degrees F for 45 minutes, remove the foil and bake an addtional 15 minutes until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 743.8, Fat 38.9, SaturatedFat 20.9, Cholesterol 107.5, Sodium 649.5, Carbohydrate 63.1, Fiber 4, Sugar 6.7, Protein 34.1
MUSHROOM AND SMOKED MOZZARELLA PIZZA (WHITE OR RED)
Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Clean the mushrooms and remove any tough stems (especially on shiitakes). Slice and steam in a small skillet, covered, until done to your liking. Drain off the liquid and set aside.
- Preheat the oven to 425°F.
- Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle with the mushrooms, mozzarella, and scallions.
- Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
- (with marinara)
- Calories: 269
- Total Fat: 7g
- Protein: 13g
- Carbohydrate: 37g
- Cholesterol: 19mg
- Sodium: 594mg
- (with ricotta)
- Calories: 331
- Total Fat: 11g
- Protein: 20g
- Carbohydrate: 36g
- Cholesterol: 41mg
- Sodium: 432mg
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