Sun Dried Tomato Dip
1 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
For Dipping:
1 package chips
1 pound baby cut carrots
1 green bell pepper cut in strips
4 stalks celery, cut into sticks
1. Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth.
2. Transfer to a small bowl.
Serve with chips and veggies
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
A Trio Of Pizzas
—-PESTO DOUGH—-
2 tablespoon pesto sauce
1 1/4 cup water; (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-SUNDRIED TOMATO DOUGH—-
5 oil-packed sun-dried tomatoes with; oil
2 tablespoon sun-dried tomato paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-GARLIC DOUGH—-
2 tablespoon garlic paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-TOPPINGS—-
1 pizza sauce
1/2 cup parmigiano-reggiano cheese; grated
Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500F with the rack in the center position. Turn 17 x 11″ pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes.