Threecheeserosemarypotatopizza Recipes

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THREE-CHEESE POTATOES



Three-Cheese Potatoes image

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. -Cheryl Hille, Askum, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 293 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

FRESH TOMATO PIZZA SAUCE



Fresh Tomato Pizza Sauce image

This easy and super-fresh pizza sauce can be made in minutes. Best made at the peak of tomato season, the sauce consists of ripe plum tomatoes blended with a few aromatics. After a quick strain, it's ready to top your favorite pizza dough.

Provided by Food Network Kitchen

Time 10m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 pounds very ripe plum tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper

Steps:

  • Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day.

THREE CHEESE ROSEMARY POTATO PIZZA



Three Cheese Rosemary Potato Pizza image

Ready, Set, Cook! Special Edition Contest Entry: A creamy, cheesy, comforting gourmet pizza that will delight pizza and potato lovers alike! I tried potato on pizza years ago when I was in Brazil, and vowed to make it one day. The prepared Simply Potatoes make Prep so easy! Here's my version - alfredo sauce and three cheeses make for one mouth watering experience! If you have not tried potato on a pizza before, this is the way to try it.

Provided by LarissaCooks

Categories     Potato

Time 55m

Yield 1 Pizza, 4 serving(s)

Number Of Ingredients 12

1 Pillsbury refrigerated classic pizza crust
2 tablespoons olive oil
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 teaspoon garlic salt
1 1/2 tablespoons fresh rosemary, Chopped (divided)
1 cup alfredo sauce, plus more for dipping
1 small red bell pepper, thinly sliced
2 green onions, thinly sliced
1 cup mozzarella cheese
1 cup cheddar cheese
4 ounces goat cheese, crumbled
salt and pepper, to taste

Steps:

  • Prepare Pizza Dough according to package directions (Spread pizza dough onto cookie sheet in shape desired and bake in preheated 400 degree oven for 7-8 minutes or until slightly brown).
  • In frying pan, heat 2 Tablespoons Olive Oil over medium heat and then add 1 package of Simply Potatoes Diced Potatoes with Onion, ½ tsp garlic salt, and ½ Tablespoon chopped rosemary. Cover pan with lid and cook for 8 minutes, stirring every 2 to 3 minutes.
  • Add sliced red bell pepper to mix. Cook an additional 6 minutes in covered pan. Remove pan from heat.
  • Spread prepared pizza crust with 1 cup Alfredo Sauce.
  • Sprinkle 1 cup mozzarella cheese on top of Alfredo Sauce.
  • Top sauce and cheese with prepared potato mixture.
  • Top potato mixture with cheddar cheese, goat cheese, sliced green onions and remaining 1 Tablespoon chopped rosemary, in that order. Sprinkle with a few dashes of salt and pepper.
  • Bake at 400 degrees for 12 to 15 minutes until crust edges are golden and cheese is fully melted.
  • Serve warm with heated Alfredo sauce as dip.

Nutrition Facts : Calories 371.1, Fat 30.9, SaturatedFat 16.5, Cholesterol 74.2, Sodium 499.7, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 19.8

PIZZA SAUCE WITH FRESH TOMATOES



Pizza Sauce with Fresh Tomatoes image

This pizza sauce is made from fresh tomatoes and is packed with lots of flavor! The sauce will last up to 7 days in the refrigerator. You can also freeze it for future use.

Provided by Xandera

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 1h35m

Yield 4

Number Of Ingredients 7

8 large tomatoes, cored
1 small sweet onion, chopped
1 clove garlic, chopped
4 leaves chopped fresh basil
2 tablespoons dried oregano
½ teaspoon salt
freshly ground black pepper to taste

Steps:

  • Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  • Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
  • Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  • Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 17.8 g, Fat 1 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 310.2 mg, Sugar 10.4 g

SPINACH AND THREE-CHEESE PIZZA



Spinach and Three-Cheese Pizza image

Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes four 12-inch pizzas

Number Of Ingredients 10

Martha's Pizza Dough
4 ounces Gruyere cheese, grated
2 ounces young pecorino cheese, finely grated
8 ounces buffalo mozzarella cheese, torn into 2-inch pieces
6 ounces fresh spinach, stems removed
2 cloves garlic, thinly sliced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 tablespoon thinly sliced fresh mint leaves
Lemon wedges, for serving

Steps:

  • Preheat oven to 550 degrees (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper.
  • Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel.
  • Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil.
  • Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes.
  • Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.

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