Tag Archives: mozzarella

Roasted Corn and Tomato Tarts (or pizza)

Submitted by Kellie

Servings: 4 – 1 wedge servings

Ingredients:
Crust:
1 C flour
2 T yellow corn meal
¾ tsp baking powder
¼ tsp kosher salt
5 T water
1.5 T olive oil
cooking spray

Filling:
1½ C corn kernels (about 3 ears if fresh, I also have used frozen sweet corn)
½ C shredded smoked mozzarella cheese (reg. mozzarella is good too), divided
3 T chopped fresh basil
¼ tsp kosher salt
¼ tsp black pepper
1 large tomato, cut into slices
1 T grated Parmesan cheese

Directions:
Preheat oven to 375 degrees. To prepare crust, mix all dry ingredients together; add water and oil; stir until blended. Turn dough out to lightly floured surface and knead for approximately 2 minutes. (Here the recipe says to chill the dough for 15 minutes, I never do). Before rolling place dough between parchment paper and roll into 11-inch circle. Now, here is where it gets real tricky. If you have a tart pan you can use them now. If you don’t, you can call this the Roasted Corn and Tomato Pizza. That’s what I do. If so, place your rounds on a cookie sheet. Bake for 25 minutes or until lightly brown. cool on wire rack.

To prepare filling, heat a large skillet, sprayed with cooking spray over medium high heat. Add corn and saute 5 minutes or until corn is lightly brown. Sprinkle one tablespoon of mozzarella on crust. Top with corn basil, salt, pepper. Sprinkle rest of mozzarella. Arrange tomato slices over cheese. Sprinkle with the remaining mozzarella and parmesan cheese. Bake for 15 minutes.

Nutrition: to be added

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Filed under Appetizer and Snacks, Main Dish

Vegetable Quesadillas

Submitted by Krista

Servings: 2

Ingredients
:
1 C frozen or fresh yellow squash, thawed and sliced
¼ tsp pepper
½ tsp hot sauce
½ C fresh mushrooms, sliced
2 T olive oil
½ C onions, chopped
1 C mozzarella cheese, shredded
½ tsp salt
2 – 8-inch flour tortillas

Directions
:
Sauté first 6 ingredients in hot oil in a large skillet until vegetables are crisp-tender; remove from skillet. Place ¼ cup of the mozzarella cheese on half of each tortilla; top evenly with vegetable mixture and remaining ½ cup of cheese. Fold tortillas over filling. Cook quesadillas in hot olive oil in skillet over medium heat 3 to 5 minutes or until lightly browned. Serve immediately with salsa.

Nutrition: to be added

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Filed under Main Dish

Bella Italia Tomato, Mozzarella and Basil Salad

Submitted by Marla

Servings: 4-6

Ingredients:
4 ripe tomatoes, peeled and cut into ¼-inch-thick slices
8 oz fresh mozzarella, cut into ¼-inch-thick slices
½ tsp salt
½ tsp freshly ground black pepper
½ tsp oregano
2 T extra-virgin olive oil
8 fresh basil leaves

Directions:
Arrange the tomato and mozzarella slices on a large serving platter or on individual salad plates. Overlap the slices and fanning them out like a deck of cards. Sprinkle with salt, pepper and oregano. Drizzle with the olive oil.

Before serving, garnish with the basil by tearing it into pieces and sprinkling it on top of the tomato and mozzarella slices. Or you may want to leave the basil leaves whole and alternate them between the mozzarella and tomato slices. Enjoy!

Nutrition: (per serving, based upon 6)
150.7 calories, 11g fat (5.3g saturated), 4.7g carbs (0.9g fiber), 9.1g protein

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Filed under Soups and Salad