Posts tagged mozzarella
I’m keeping it simple and fun this week by passing along a few mini-meal ideas we’ve been trying out–welcome to bistro pizza week! Now you can definitely make your own pizza dough, but to keep this meal fast I buy pre-made dough from an Italian grocery store near our home. With dough at $1 per bag, I pick up three and make four mini pizzas with each.
It’s fun to play around with the small sizes and experiment with the flavors. But to start off, I’m passing along a classic–Margarita pizza, topped with only three fresh ingredients: mozzarella cheese slices, roma tomatoes and basil. Named after an Italian queen whose visit to Naples inspired the idea, I find the simple ingredients are appealing to picky eaters. Maybe it’s that the ingredients are so easy to identify, or that every part of the pizza is fresh, but this is the most requested pizza at my house. We even picked up yellow tomatoes to make it again this week–gotta tweak right?
Note: It’s easy to double or triple this recipe and it makes for great leftovers to send in kids’ lunches–or to have for breakfast…
Prep time: 15 minutes
Servings: 4 mini-pizzas
1 bag pizza dough
2 roma tomatoes
1 bunch basil
8-12 ounces fresh mozzarella
- Preheat the oven to 425 degrees.
- Divided the dough into four equal pieces using a floured knife.
- Roll each dough piece out into a 5-6 inch circle, then place on a cookie sheet lined with parchment.
- Brush each dough piece generously with olive oil.
- Place tomatoes, mozzarella, and fresh ground pepper on top.
- Bake for 10 minutes, remove pizza and add basil then cook for an additional 5-10 minutes or until cheese is golden. (You can leave the basil on the whole time if you don’t mind it getting a little crispy. I actually like the basil crisped so I put it on at the beginning of cooking, it’s up to you!)
Coming up later this week:
- Meatball margarita pizza
- Breakfast pizza failure
- Apple gruyere pizza (a new favorite)
We’re trying to have veggie dinners at least once a week around here. The bounty of fresh vegetables certainly helps. That, and having friends with gardens who drop by their extras. Yesterday a surplus of ripe tomatoes and basil gave me an idea for dinner: My kids like caprese salad, which is simply fresh mozzarella, tomatoes and basil drizzled with extra virgin olive oil. To make that a meal I added the cheese into an omelet and chopped the tomatoes and basil to serve on top. I used fontina cheese instead of mozzarella since it melts better and has a stronger flavor, but you can use whatever you have on hand. Also, I like a little meltiness in the inside of the omelet so I added a bit of American cheese. If you’re not an American cheese fan, you don’t have to include it. Another addition: sauteed portobello mushrooms. I cooked them in a basil oil to bring out even more of the herb’s flavor; regular olive oil is fine too.
Per serving, ingredients
1/4 shredded Fontina cheese
1 slice deli American cheese
1/2 tomato, diced
4 basil leaves, minced
handful shredded fresh Parmesan cheese
Whisk the eggs together and add salt and pepper to taste.
In a large saute pan bring 1 teaspoon olive oil or butter to medium high heat.
Pour the eggs into the pan and just when it starts to heat through add the cheeses, and mushrooms if you’re using them, in the center (except for the Parmesan).
Once the cheese melts, slide the cooked eggs gently off the plate, folding them over twice or once, depending on how you like your omelet.
Add sliced tomato, basil and Parmesan cheese on top. Serve immediately.
Your turn–have you had any good veggie meals lately you care to share?