MOZZARELLA CORNBREAD PIZZA
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.
ZUCCHINI AND CARAMELIZED-ONION PIZZA
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
- Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
- Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
CORN AND ZUCCHINI PIZZA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 1h10m
Yield one 12-inch pizza
Number Of Ingredients 11
Steps:
- Turn a gas burner on high. Char the poblano chile on the burner grate, turning occasionally with tongs, until blackened all over. Alternately, you can char the poblano under the broiler, turning every few minutes until charred all over.
- Place the charred poblano in a heatproof bowl and cover with a plate. Allow to sit for 10 to 15 minutes, then remove the charred skins by rubbing the poblano with your hands. (It is okay if a few black specks remain.) When cool enough, remove the stem and seeds and thinly slice the flesh.
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- On a lightly floured surface, pat or roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet. In a small bowl, whisk together the olive oil, honey and chipotle chile. Spread the mixture evenly over the dough. Sprinkle on the cheeses, poblano chile, zucchini ribbons and corn. Drizzle the pizza lightly with olive oil and sprinkle with salt and pepper.
- Bake the pizza until the cheese is all melty and gooey, 15 minutes. Top with fresh basil and microgreens. Serve immediately.
ZUCCHINI, RICOTTA AND LEMON PIZZA
Lemon and chives on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 slices (4 servings)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)
- Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside.
- Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
- Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper.
- Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives.
- Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
Nutrition Facts : Calories 367, Fat 8.4 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 546 milligrams, Carbohydrate 55.4 grams, Fiber 2.7 grams, Protein 14.6 grams, Sugar 1.6 grams
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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