Tomatoesmushroomsandmozzarellabaguettepizza Recipes

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.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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.

TOMATO AND MOZZARELLA GALETTE

Steps:

• Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
• Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper.
• Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash.
• Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil.

MOZZARELLA MUSHROOMS WITH GARLIC TOAST

Steps:

• Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

MOZZARELLA MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
• Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS

Steps:

• Cook pasta to al dente.
• Warm olive oil slowly.
• Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
• Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
• Combine pasta and vegetable mix.
• Stir in freshly grated Parmesan.