1 1/2 pkgs. dry yeast
1 tsp. sugar
1 cup warm water (105 to 115)
1 tsp. salt
2 1/2 cups (or more) all purpose flour
2 tbs. vegetable oil
1/3 cup olive oil
1 lg. shallot
4 lg. garlic cloves
1/2 tsp. dried oregano, crumpled
1/2 tsp. dried basil, crumbled
1/2 tsp. dried parsley, crumpled
1/2 tsp. dried red pepper flakes, crushed
1/4 tsp. dried thyme, crumbled
1/4 tsp. freshly ground pepper
1 lb. Cheese, grated (mozzarella, provolone)
Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups flour and oil and mix until dough forms ball and cleans sides of bowl, adding more flour 1 tablespoon at a time if necessary, about 5 minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover and let stand in warm draft-free area 1 hour.
Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.)
Turn dough out onto lightly floured surface. Divide in half. Pat each half into round. Let stand 10 minutes.
Preheat oven to 475. Roll each round out on lightly floured surface into circle 1/8 inch thick. Transfer to cake rack or any flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on rack until edges of pizzas are lightly browned, about 10 minutes.
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
¼ cup balsamic vinegar
2 teaspoons brown sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
Bake at 425 degrees F (220 degrees C) for 20 minutes.
1 chicken breast fillet
1.7 oz pesto
1/4 cup mozzarella cheese
1/4 cup Parmesan
3/4 cup breadcrumbs
1 beaten egg
Open the chicken fillet to make it bigger and thinner. If necessary use a steak hammer.
Season with salt and pepper.
Spread the pesto, arrange the mozzarella cheese and close the fillet with toothpicks.
In a bowl, mix Parmesan cheese with breadcrumbs.
Baste the chicken with the egg and then the Parmesan mixture with breadcrumbs.
Transfer to a baking dish and bake at 350ºF for 20 minutes or until the chicken is cooked.