MEDITERRANEAN PIZZA
"Tangy marinated artichokes add flavor to both the crust and the topping of this delicious specialty pizza," says Pamela Brooks of South Berwick, Maine.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush the dough lightly with reserved marinade., Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. , Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1232mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
MAMA RACHEL'S MEDITERRANEAN PIZZA
Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! -Rachel Barton, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned., Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.
Nutrition Facts : Calories 216 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 307mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
MAMA ZUQUINIS PIZZA MARGHERITA
Make and share this Mama Zuquinis Pizza Margherita recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 17m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. Place pizza crust on baking sheet.
- Spread pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
- Bake for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
Nutrition Facts : Calories 134.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 33.2, Sodium 265.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.7, Protein 9.7
MAMA ZUQUINIS ZUPPA RUSTICA
Make and share this Mama Zuquinis Zuppa Rustica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
- Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Nutrition Facts : Calories 301.6, Fat 4.3, SaturatedFat 1.9, Cholesterol 33.3, Sodium 154.3, Carbohydrate 50.4, Fiber 7.9, Sugar 4.4, Protein 16.7
MAMA ZUQUINIS MALFATTI
This recipe is from a local Italian restaurant and is one of my favorites. In Italy, gnocchi were originally called ravioli and in some places still are but time moved on and gnocchi are gnocchi and ravioli are ravioli. Malfatti means "badly made" and if you were wanting ravioli, this recipe would disappoint you since Malfatti are really gnocchi. This is a recipe that needs an overnight so plan accordingly.
Provided by Member 610488
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
- In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
- When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
- Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
- Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
- To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
- NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.
Nutrition Facts : Calories 358.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 161.9, Sodium 1232.7, Carbohydrate 18.1, Fiber 4, Sugar 2.1, Protein 20.4
MAMA ZUQUINIS PASTA ARABICA
This Italian recipe comes from an Italian restaurant near my home town. Use any cooked meat and serve it over any foundation item, like pasta, rice or couscous. Delete meat and chicken broth to make it vegetarian/vegan.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
- Add sauteed zucchini and yellow squash for a side dish.
Nutrition Facts : Calories 379.6, Fat 10.8, SaturatedFat 1.9, Cholesterol 26.2, Sodium 276.5, Carbohydrate 57.5, Fiber 10.6, Sugar 0.9, Protein 15.8
MAMA ZUQUINIS MEDITERRANEAN PIZZA
Make and share this Mama Zuquinis Mediterranean Pizza recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h15m
Yield 2 pies
Number Of Ingredients 30
Steps:
- DOUGH: In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture for 15 minutes to hydrate the yeast.
- Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
- Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved. The dough should be very moist; the more flour added, the heavier the dough and final crust.
- Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set aside the dough until it doubles in volume, about 1 to 11/2 hours. (While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.).
- When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place the balls on the floured board and lightly flour the top of each. Loosely cover each ball with plastic wrap and set aside until almost doubled again.
- SAUCE: In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
- Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
- Pass the sauce through a food mill, or purée using a food processor or blender. This makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
- PESTO:In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
- Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine nuts or olive oil. Thin as desired with a little olive oil.
- Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
- ASSEMBLY: Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
- Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel. Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
- Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
- Gently slide the first pizza on the stone. Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven).
- Remove the pizza and slide the second into the oven. Cool the pizzas slightly, then spoon the pesto over and slice. Serve immediately.
Nutrition Facts : Calories 1740.1, Fat 74.2, SaturatedFat 26.3, Cholesterol 123.7, Sodium 1931, Carbohydrate 207.7, Fiber 21.1, Sugar 16.2, Protein 64.1
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