THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS
Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
- Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
- Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.
Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g
MUSHROOM AND RICOTTA PIZZA
This is based on a recipe I found in Fitness Magazine, June 2011. I made it tonight with a few modifications (detailed in recipe) and it was very tasty! We will be making this again. Didn't even miss the meat!
Provided by HisPixie
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
- Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
- Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
- Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
- Bake for 10 to 12 minutes or until crust is done and cheese is melted.
TORTILLA PIZZAS
"These cheesy tortilla slices are gobbled up fast whenever I serve them," reports Gillian Capps of Downers Grove, Illinois. "The spread keeps well in the fridge, so it's simple to whip up these snacks for unexpected guests.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Place tortillas on greased baking sheets; spread with cheese mixture. , Bake at 400° for 8-10 minutes or until golden. Cut into wedges.
Nutrition Facts : Calories 146 calories, Fat 8g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 424mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h30m
Yield One 14-inch pizza (eight slices)
Number Of Ingredients 11
Steps:
- Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams
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- Preheat the oven to 450ºF (232°C). Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)
- In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the mushrooms and shallot and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 minutes.
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