Tomatoes Mushrooms And Mozzarella Baguette Pizza Recipes

TOMATOES MUSHROOMS AND MOZZARELLA BAGUETTE PIZZA

Steps:

• In a skillet, heat oil at medium-high heat. Add onions, garlic, mushroom, salt, italian herbs and pepper. Cook, stirring, for about 6 minutes or until mushrooms are golden.
• Put slices of baguette on a baking sheet and sprinkle them with half the cheese. Spread on the slices of bread 1/2 cup of basil leaves, the mixture of mushrooms and tomatoes. Sprinkle with remaining cheese.
• Cook in a preheated oven of 400 F for 10 minutes or until cheese has melted. Cut remaining basil leaves in fine strips and sprinkle on hot pizzas.

TOMATOES, MUSHROOMS, AND ONIONS

Steps:

• Cut onion into large dice.
• Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
• Cook until edges start to brown. Stir frequently.
• While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
• Rough chop basil and then bruise slightly.
• When onion is ready, add rest of vegetables.
• Combine well and lower heat to medium.
• Cook 5 minutes, stir occasionally.
• Add water, puree, garlic, pepper and salt (or Mrs. Dash).
• Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
• DO NOT COVER.
• Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
• This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
• This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
• * Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
• ** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.

TOMATO BAGUETTE PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute. , Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese. , Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.