Sun Dried Tomato Pizza Snack Mix Recipes

SUN-DRIED TOMATO PIZZA

Steps:

• Preheat oven to 450 F.
• Stretch out dough to form a 10-inch pizza crust.
• Brush dough and crust with olive oil.
• Top dough with mozzarella, garlic, sun-dried tomatoes, pine nuts, basil and goat cheese.
• Bake 8 to 10 minutes, until cheese is deep gold in color and crust is brown and crisp.
• Remove pizza from oven, cut into 6 slices and serve.

BACON & SUN-DRIED TOMATO ROLLS

Steps:

• Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
• Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
• Run your breadmaker on the dough setting.
• Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
• When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
• Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
• Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
• Remove from the oven and place on a cooling tray.
• Cut open, spread with unsalted butter and enjoy.

SUN-DRIED TOMATO PIZZA SNACK MIX

Steps:

• Preheat oven to 250 degrees F.
• Spray 9x13 inch baking pan with nonstick cooking spray.
• Combine cereals, crackers, and sunflower seeds in a large bowl and set aside.
• Combine cheese, butter, oil, Italian seasoning and garlic powder in medium bowl.
• Microwave on HIGH 1 to 1/2 minutes until foamy and herbs release their aromas.
• Stir in tomato sauce, vinegar, sugar and salt.
• Pour over cereal mixture and stir well to coat.
• Spread evenly in prepared pan.
• Bake 45 minutes, stirring every 15 minutes.
• Stir in sun-dried tomatoes and bake another 15 minutes.
• Let cool in pan set on wire rack about 2 hours, leaving uncovered until mixture is crisp and tomato pieces have lost their moisture.
• Store in airtight container or resealable plastic storage bag.