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How to Make Pizza Without Dough | « LXRCUISINE. I was getting kind of sick of ordering delivery pizza (this happens at least 2-3 times a month). It was time to put a spin on gourmet pizza, but I just didn't know what it would be. Without pizza dough or an oven that is capable of creating the perfect pizza crust (I don't have an oven that can go up to a 1000 degrees), I decided I would use potatoes instead. This recipe is elegant enough to serve at a dinner party, but easy enough that you can cook it within 5-15 minutes. For 4 small, personal sized pizzas 4" in diameter, you will need: 2 large potatoes peeled and cleaned4 teaspoons salt (to flavor the potatoes) I'm doing four different flavor combinations here, and the measurements for each combination will top 4 small pizzas or 1 large pizza.
Cheese & pepperoni pizza: 3/4 cup mozzarella cheese1/4 cup marinara sauce10 slices of pepperoni (or as much as you like)7-8 leaves of fresh basil Mushroom swiss and ham pizza: Shrimp scampi pizza: Bleu cheese & arugula pizza: Thanks for reading. Petite Lasagnas « Can You Stay for Dinner? Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: Crepes of Wrath — Gastronomer's Guide: recipes. Deep red, bright red, or blotchy white, all cherries, no matter the color, are among my favorite fruits. Eating them fresh is a pleasure, but cooking with them is even better.
Sour cherries, tart in taste but full in flavor, are particularly the best to use in cooking or baking. Europeans love cherries in soups or pastries, as side dishes, or made into syrups and liqueurs. Sour cherries come in two varieties, the dark morello, which is more common in Europe, and the bright amarelle, which is the predominant variety here in the States. I have looked for sour cherries for years, but have never been able to find them until I visited the Union Square Greenmarket for the first time some years ago. It was hard and messy work creating a sour cherry lattice pie, but eating it slightly warm with a scoop of melting vanilla ice cream was beyond worth it. When shopping for cherries, look for firm and unblemished fruit with their stems attached. Most favorited all-time - page 2. Food Pyramid Submissions.