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Tomato and Herb Salad Recipe

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Salad

  • 5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
  • 1 cup small grape tomatoes, cut in half
  • 1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh oregano leaves

Tomato and Herb Salad Recipe

Directions

  1. In small bowl, beat dressing ingredients with wire whisk until well blended.
  2. On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Cheese-Stuffed Bread Sticks Recipe

Ingredients

  • 16 oz part-skim mozzarella – Do not substitute whole milk cheese
  • 2 pounds pizza dough – or the equivalent dough needed for two pizzas, store bought or homemade
  • Extra-virgin olive oil
  • Garlic powder
  • Oregano
  • salt
  • 1 cup shredded parmesan cheese
  • Tomato sauce for dipping

Directions

  1. Heat the oven to 425°F. Line two baking sheets with a Silpat or parchment.
  2. Slice the mozzarella into skinny logs (roughly 1/4-inch width). Dust the work surface with flour and turn the dough out on top. Slice the ball in half so you’re working with one pound of dough at a time. Set the other half aside.
  3. Roll the dough into a rectangle roughly 8″ tall by 16″ wide and 1/4″ thick. If the dough starts to shrink back, let it rest for 10 minutes and then try rolling again.
  4. Slice the dough into strips 2″ wide by 8″ tall. Lay a line of mozzarella down the middle of each strip. Fold the strip over on the cheese and pinch it tightly to seal the cheese inside. Gently roll it a few times against the work surface to even it out. Repeat with remaining strips.
  5. Transfer the bread sticks to the baking sheet and let them rise for a half hour. While the first batch is rising, prepare the second batch with the remaining pound of pizza dough.
  6. When ready to bake, brush the bread sticks with olive oil and sprinkle them generously with garlic powder, oregano, salt, and lastly, parmesan cheese. Place the risen bread sticks into the oven and immediately turn down the heat to 350°. Bake for 15-20 minutes, until puffed and golden. Repeat with the second sheet of bread sticks.
  7. Let the bread sticks cool for five minutes on the sheet, then transfer to a serving dish. Serve warm with tomato sauce for dipping. Bread sticks are best eaten right away, but leftovers can be kept refrigerated for three days and re-warmed for 30 seconds in a microwave.

One Pot Pizza Pasta Recipe

Ingredients

  • 1 pound Italian sausage, casings removed if necessary
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar spaghetti sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 oz penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • sliced pepperoni

One Pot Pizza Pasta Recipe

Directions

  1. In a large skillet brown the sausage, onion and garlic. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
  3. Preheat the broiler.
  4. Top pasta with shredded cheeses and pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

Pizza Sticks Recipes (Applebee’s)

Ingredients

Marinara Dipping Sauce

  • 1 8-ounce can tomato sauce
  • 1 tomato, chopped
  • 1 tablespoon diced onion
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt

Parmesan Pizza Sticks

  • 1/2 teaspoon dried oregano
  • 1 10-ounce tube instant pizza dough
  • 2 to 4 cups vegetable oil for frying
  • 1 3/4 cups grated mozzarella cheese
  • 1/4 cup grated fresh Parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon garlic salt

Optional (for the “Loaded”)

  • 3 ounces pepperoni, diced
  • 3 ounces Italian sausage, cooked and crumbled
  • 1/8 teaspoon dried basil

Directions

  1. Preheat the oven to 425 degrees F.
  2. Prepare the dipping sauce by combining all of the marinara ingredients in a small, uncovered saucepan, and bringing the mixture to a boil. Reduce the heat, cover and simmer the sauce for 1/2 hour. (The sauce can be made ahead and kept refrigerated for several days.)
  3. Prepare the pizza sticks by first proofing the dough. Unroll the dough onto a cutting board and straighten the edges. It should form a rectangle that is longer from the left to the right than top to bottom. With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from the top to bottom.
  4. Slice the dough from top to bottom into 1 1/2-inch wide pieces. You should have somewhere between 20 and 24 dough slices.
  5. Place the slices onto a greased cookie sheet about 1/2 inch apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so that it becomes stiff.
  6. Heat vegetable oil in frying pan or deep fryer to 350 degrees F. Oil should be at least 1/2 inch deep if using a stovetop pan. You will want to use more oil with a deep fryer.
  7. Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown. Remove them from the oil onto a cloth or paper towel to drain.
  8. When all the pizza dough sticks are fried, arrange them once again on the cookie sheet(s). You may want to line the cookie sheets with foil to make cleanup easier. Preheat the broiler.
  9. Sprinkle the mozzarella cheese evenly over the dough.
  10. Sprinkle the Parmesan cheese evenly over the mozzarella.
  11. Combine the oregano, basil, caraway seeds, and garlic salt in a small bowl. If your oregano and basil are fairly coarse you can use your thumb and first finger to crunch the spice up a little, making it a finer blend.
  12. Sprinkle the spice mixture over the cheese.
  13. If you want to make the “loaded” variety, sprinkle the pepperoni and sausage over the top of the pizza sticks.
  14. Broil the pizza sticks for two minutes or until the cheese is melted. Serve hot with dipping sauce of the side.

Serves 6 to 8 as an appetizer.

Gondola’s Thin Pizza Crust Recipe

While in Winnipeg for a meeting with his boss, his boss almost ordered Jordon to check out the Gondola Pizza booth in Winnipeg’s Airport.  Jordon was inclined to do it anyways but he took Mike’s advice and after doing it, called me from the Winnipeg Airport to tell me how good his Cheese Burger Pizza was.  Here is the ingredients for the pizza crust.  I’ve made it several times and I love it each time.

Ingredients

  • 5 ml (1 tsp) sugar
  • 15 ml (1 envelope) traditional yeast
  • 60 ml (1/4 cup) oil
  • 310 ml (1 1/4 cups) flour
  • 5 ml (1 tsp) salt
  • 250 ml (1 cup) lukewarm water
  • 375 ml (1 1/2 cups) flour
  • 2 ml (1/2 tsp) oregano
  • 2 ml (1/2 tsp) pepper

Directions

  1. Combine first five items in a large mixing bowl. Stir in warm water. In a separate bowl, combine remaining ingredients. Add 125 ml (1/2 cup) at a time to the dough. Knead for about 5 minutes and let rest for 20 minutes in a warm room.
  2. On a well-floured surface, roll dough into a very thin sheet. Cut to fit a pan. Make sure the pan is dry and floured. Freeze for at least three hours.
  3. To prepare pizza, place toppings on top of your favourite sauce and frozen crust. Make sure the crust is completely frozen. Thawing the crust will result in a soggy or thicker crust. The crust should not be exposed for more than 5 to 10 minutes at room temperature. Bake in 450 F to 550 F (230 to 290 C) oven for 25 to 30 minutes or until done.

Restaurant-style pizza sauce

  1. 398 ml (14 oz) can Hunt’s Italian tomato sauce
  2. 1 ml (1/4 tsp) chili powder
  3. 1 ml (1/4 tsp) garlic powder
  4. 5 ml (1 tsp) dried oregano leaves (not ground oregano)

Mix together all ingredients thoroughly. Chill covered until needed.


Taste Tester Notes: Nice combination of flavours for a thin-crust pizza and sauce. When mixing the dough, it will seem like there is excess flour, but as you knead it the flour will all be worked in. This makes enough dough for two 12-inch pizzas and more than enough sauce for both. As it is important to bake crust from frozen state, have all of your toppings ready before taking crust out of the freezer. Check before suggested baking time — mine baked in 15 minutes at 450 F. I also tried making the dough using half whole wheat flour with good results.

Linguine with White Clam Sauce Recipe

Ingredients

  • Extra-virgin olive oil
  • 9 cloves garlic, smashed
  • 5 dozen littleneck clams, scrubbed under cold running water
  • 1 cup white wine
  • 1/2 cup water
  • 1 large pinch crushed red pepper flakes
  • 1 pound linguine
  • 2 tablespoons butter
  • 2 tablespoons chopped Italian parsley leaves
  • 2 tablespoons chopped oregano leaves
  • 1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
  • Kosher salt
  • Big fat finishing extra-virgin olive oil (high quality)

Directions

  1. Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
  2. Bring a large pot of well salted water to a boil over medium heat.
  3. Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
  4. While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.
  5. Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
  6. Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.

Pizza Pot Pie Recipe

The guys love Chicken Pot Pie and this is a different version of that recipe but with pizza.

Pizza Pot Pie Recipe

Ingredients

Serving Size: 6 single serving pies

Pizza Dough

  • 1 1/3 cup warm water
  • 1 package dry yeast
  • 3 ½ cups Robin Hood all-purpose flour, plus more for kneading
  • 1 teaspoon salt

Filling

  • 2 cups marinara sauce
  • 1 (12 ounce) package fully cooked chicken Italian sausage, diced
  • 1 cup finely diced green or red bell pepper
  • 1 cup chopped mushrooms
  • ½ cup diced red onion
  • ½ cup pepperoni, cut into quarters (optional)
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup grated parmesan cheese
  • Olive oil for brushing

Directions

  1. Sprinkle the yeast over the warm water and stir to combine. Let sit 5 minutes until it starts to bubble.
  2. In a large mixing bowl, stir together the flour and salt. Make a small well in the center and pour the water and yeast mixture in the center. Using a fork, whisk together from the center of the well, slowly incorporating more flour from the edges.
  3. When a loose ball forms, transfer to a floured surface and knead for 5 minutes until dough is smooth and elastic. Transfer to a bowl coated with olive oil and cover in plastic wrap. Let rise until dough doubles in volume, about 1 ½ hours.
  4. In the meantime, prepare the filling. Combine marinara sauce, sausage, bell pepper, onion, pepperoni, oregano, garlic powder, and 1 cup of mozzarella.
  5. Evenly distribute the mixture into 6 ramekins (or an 8×8 bake dish). Sprinkle the reserved mozzarella on top of the filling.
  6. Preheat the oven to 400℉.
  7. Cut the risen dough into equal halves, and reserve one half for a future pizza. Dough will keep 2-3 days in the refrigerator or up to 1 month in the freezer. Divide the other half into 6 equal pieces for the pot pies.
  8. Roll out each piece of dough into a 6-7 inch circle. Lightly coat the edges of the ramekin with olive oil and place the dough circle on top, gently pressing around the edges. Cut a small slit in top of each with a knife. Brush with olive oil and sprinkle with parmesan cheese.
  9. Bake 20 minutes or until golden brown.