Crispypitapizzaswitholivesandsundriedtomatoes Recipes
CIOPPINO
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPANAKOPITA PIZZA
This is a Greek inspired pizza. I got the recipe out the Alive magazine at the health food store. I have added olives (my preference) but you can leave them out.
Provided by luvcookn
Categories Lunch/Snacks
Time 42m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Heat medium frying pan over medium heat. Add spinach and garlic and let wilt in pan, stirring occasionally.
- Place colander in sink, add cooked spinach, and press out any excess liquid. Set aside.
- Shape and stretch dough into 12" circle.
- Sprinkle counter with cornmeal. Place circle of dough on top and press down lightly and transfer to pizza pan.
- Spread tapenade evenly over pizza crust.
- Evenly divide cooked spinach over top. Sprinkle with olives (if using), feta cheese and green onions.
- Bake for 12 - 15 minutes.
Nutrition Facts : Calories 68.4, Fat 4.6, SaturatedFat 3, Cholesterol 11.2, Sodium 116.5, Carbohydrate 3.2, Fiber 1, Sugar 0.6, Protein 4.2
CRISPY PITA PIZZAS WITH OLIVES AND SUN-DRIED TOMATOES
I discovered pita bread at a new store here, and totally fell in love with it! After trying a few recipes on Zaar and posting a request on the message boards, I decided to make an attempt at originality, and came up with this for lunch today. Even if I do say so myself, it's reallllly yum :-) Try it, you won't be disappointed!
Provided by Anu_N
Categories One Dish Meal
Time 20m
Yield 2 pita pizza(s), 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit).
- Spread one tablespoon of hummus evenly over each of the pita halves.
- Sprinkle generously with oregano and paprika.
- Soak the sun-dried tomatoes in boiling water for 5 minutes; drain; slice into strips.
- Meanwhile, slice each black olive into four slices.
- Arrange the olive slices and sun-dried tomato strips over the two pita halves; sprinkle with pepper.
- Bake the pitas on a wire rack for 5-10 minutes, or until the edges are lightly browned; ensure that they do not burn!
- Serve immediately.
Nutrition Facts : Calories 266.6, Fat 5.7, SaturatedFat 0.8, Sodium 867.6, Carbohydrate 46, Fiber 5.2, Sugar 5.8, Protein 9.7
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