Sun Dried Tomato Pizza Snack Mix Recipes

SUN-DRIED TOMATO PIZZA

Steps:

• Preheat oven to 450 F.
• Stretch out dough to form a 10-inch pizza crust.
• Brush dough and crust with olive oil.
• Top dough with mozzarella, garlic, sun-dried tomatoes, pine nuts, basil and goat cheese.
• Bake 8 to 10 minutes, until cheese is deep gold in color and crust is brown and crisp.
• Remove pizza from oven, cut into 6 slices and serve.

SUN-DRIED TOMATO AND PROSCIUTTO PIZZA

Steps:

• Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
• Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.

SUN-DRIED TOMATO PIZZA SNACK MIX

Steps:

• Preheat oven to 250 degrees F.
• Spray 9x13 inch baking pan with nonstick cooking spray.
• Combine cereals, crackers, and sunflower seeds in a large bowl and set aside.
• Combine cheese, butter, oil, Italian seasoning and garlic powder in medium bowl.
• Microwave on HIGH 1 to 1/2 minutes until foamy and herbs release their aromas.
• Stir in tomato sauce, vinegar, sugar and salt.
• Pour over cereal mixture and stir well to coat.
• Spread evenly in prepared pan.
• Bake 45 minutes, stirring every 15 minutes.
• Stir in sun-dried tomatoes and bake another 15 minutes.
• Let cool in pan set on wire rack about 2 hours, leaving uncovered until mixture is crisp and tomato pieces have lost their moisture.
• Store in airtight container or resealable plastic storage bag.

BOURSIN CHEESE AND SUN-DRIED TOMATO PIZZA

Steps:

• Spread pesto sauce over the pizza base.
• Distribute the salami evenly over the pizza.
• Roughly chop the sun-dried tomatoes and peppers and distribute evenly over the pizza.
• Crumble the Boursin cheese and distribute over the pizza.
• Sprinkle the mozzarella sparingly over the pizza.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden, rotating it 180 degrees half way through cooking to ensure it's cooked evenly (8 to 10 minutes).
• When the pizza is ready, remove, cut into pieces and serve immediately.

CREAMY SUN-DRIED TOMATO FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Steps:

• Prepare the dough.
• Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.