Sun Dried Tomato Pizza Food

CHICKEN AND SUN-DRIED TOMATOES PIZZA

Steps:

• In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
• In the same skillet, cook the garlic until slightly browned, about 2 minutes.
• In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
• Mixture should be easily spreadable, though somewhat dry.
• Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
• Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
• Cook according to package directions.

SEMOLINA AND SUN-DRIED TOMATO WAFFLE-PIZZAS

Steps:

• For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions.
• In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and olive oil; whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined; overmixing will make the waffles tough. Cover and refrigerate 30 minutes or up to 1 hour.
• Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter. Cook until golden brown and crispy, 4 to 5 minutes. Repeat with the remaining batter.
• For the pizza build: Preheat the oven to 425 degrees F.
• Place the waffles on a cooling rack set into a baking sheet. Spread 1/4 cup of the pizza sauce onto each waffle. Top with onions, olives, peppers, broccoli, or any combination thereof. Sprinkle with the mozzarella and cheddar. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Top each waffle-pizza with kale chips and sweet potato chips just before serving.
• Heat the olive oil in a medium saucepan over medium heat. Add the onions and saute until soft and golden brown, about 5 minutes. Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend. Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes.
• Remove the sauce from the heat and blend until smooth using an immersion blender. Stir in the basil and butter. Season with salt and pepper.
• Preheat the oven to 250 degrees F.
• To a large bowl, add the kale and olive oil, and season with salt and pepper. Toss to combine. Spread the kale in an even layer on a wire rack-lined baking sheet. Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through.

SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

ARTICHOKE SUN-DRIED TOMATO PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• Let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, set aside.
• Coat your pizza pan with olive oil.
• Place the dough in pan, roll out in pan.
• Preheat oven to 425 degrees F.
• Spoon and spread the dough with the sauce.
• Sprinkle with the herbs and seasonings.
• Decorate with the artichokes, olives, onions, black olives,.
• and sundried tomatoes.
• Sprinkle with the cheese.
• Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
• Let stand 2 minutes, cut and enjoy.
• FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA

Steps:

• Preheat oven to 425.
• Heat olive oil in large skillet on medium to medium-high heat.
• When oil is hot, add chicken and garlic.
• Cook until chicken is done and set aside.
• In another skillet, add water and spinach.
• Cover skillet at medium heat and wait for spinach to wilt.
• Remove spinach and drain.
• Spoon pizza sauce onto crust and spread to desired thickness.
• Cut tomatoes into small pieces.
• Distribute chicken evenly on crust.
• Cover chicken and crust with mozzarella cheese.
• Add spinach, tomatoes, and feta cheese.
• Bake for 18 minutes or until crisp.

VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)

Steps:

• Place first three ingredients into food processor and "chop" roughly. Set aside.
• Boil tomatoes in water (or broth) in a shallow pan.
• When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
• Add remaining 5 ingredients to tomato puree and stir.
• Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!