Holidaypastryandpieglazes Recipes

HOLIDAY PIZZA

Holiday Pizza image

Provided by Food Network

Time 1h48m

Yield 4 servings

Number Of Ingredients 23

Ingredients

12 ounces plum tomatoes, seeded and chopped
1 1/3 ounces tomato paste
1/4 teaspoon olive oil
Kosher salt and freshly ground black pepper
Garlic powder, for seasoning
8 fresh basil leaves, torn
1 carrot, chopped
1 rib celery, chopped
1 small eggplant, chopped
1 zucchini, chopped
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
1 roasted red bell pepper, sliced
1/4 cup olive oil
1 ounce pine nuts
1 small eggplant
24 ounces pizza dough
1/3 pound fresh mozzarella, cut into chunks
1 pound fresh buffalo mozzarella, cut into chunks
6 ounces cooked chicken, diced or shredded
6 ounces cooked tuna, diced or shredded
2 ounces grated romano cheese
Cooked tri-color pasta, for garnish, optional

Steps:

Preheat oven to 350 degrees F.
For the sauce base: Combine all ingredients in a large bowl. Toss to combine and set aside.
For the vegetables: In a large saucepan over medium-low heat, combine carrot, celery, zucchini, peppers, olive oil, pine nuts and the sauce base, and let simmer for 45 minutes.
Meanwhile, bake the eggplant until softened, about 20 minutes. Let cool slightly, then remove peel and mash flesh. Add to vegetables. Simmer until eggplant combines with vegetable sauce, about 5 to 10 minutes. Set aside.
For the pizza: stretch the dough out into a large pizza pan or baking sheet. Spread with the vegetable sauce. Top with mozzarella chunks, chicken, tuna and grated cheese. Bake in the oven at 350 degrees F for 10 minutes, then increase oven temperature to 450 degrees F and bake until bottom crust is brown and crispy, about 8 minutes.
If desired, garnish with cooked tri-color pasta.

HOLIDAY PEAS AND RICE

Holiday Peas and Rice image

With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4-6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup uncooked long grain rice
1/8 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup fresh or frozen peas
2 tablespoons diced pimientos

Steps:

In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.

Nutrition Facts :

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