ZUCCHINI, POTATO, AND FONTINA PIZZETTAS
We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.
Provided by Skye Gyngell
Categories Bon Appétit Pizza Zucchini Cast Iron Fontina Onion Summer Potato Dinner Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
- Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
- Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
- Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
- Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
- Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.
FONTINA & SWEET POTATO PIZZA
The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 374 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.
POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- Preheat the oven broiler to medium-high.
- Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
- Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories Cheese Herb Pork Appetizer Bake Easter Low Cal Spring Prosciutto Fontina Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
- Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
ZUCCHINI CASSEROLE WITH FONTINA CHEESE
Easy to prepare summer squash side dish baked in a creamy cheese sauce topped with french fried onions.
Provided by Dave
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
- Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions.
- Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 22.3 g, Cholesterol 22.9 mg, Fat 25.8 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 830.1 mg, Sugar 1.7 g
ZUCCHINI AND TOMATOES BAKED WITH FONTINA
Al Forno recipe that I've made several times now and always tastes wonderful. I do substitute Mozzorella for the Fontina since I can never find Fontina
Provided by SRF68
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
- Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
- Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
- Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.
Nutrition Facts : Calories 241.7, Fat 16.9, SaturatedFat 8, Cholesterol 43.9, Sodium 349, Carbohydrate 11.8, Fiber 2.9, Sugar 5.5, Protein 13
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA
A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 2 14" pizzas
Number Of Ingredients 10
Steps:
- In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
- Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
- Remove from the heat and add the tomatoes and basil.
- Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
- Then top with cheese, if you wish, and bake according to the pizza crust directions.
- Enjoy!
Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7
ZUCCHINI AND POTATO MINESTRA (LIDIA BASTIANICH)
Make and share this Zucchini and Potato Minestra (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
- Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
- Pour the strained soaking liquid into the remaining stock.
- Rinse the soaked mushrooms thoroughly to remove any sand/grit.
- Drain the mushrooms well and chop them fine.
- Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
- Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
- If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
- Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
- Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
- Adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
- Cover the pot and simmer 15 minutes.
- Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
- Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
- Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
- Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.
Nutrition Facts : Calories 261.5, Fat 7.9, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1037.1, Carbohydrate 36.6, Fiber 3.1, Sugar 4.2, Protein 10.9
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- Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1¼ cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2½ cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5–10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1–1½ hours.
- Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40–50 minutes.
- Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10–15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
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