Veggie Pizza

I made this veggie pizza with a new pizza dough recipe.  The veggie pizza was awesome and the crust was nice and crisp.  I also loved the basil flavor of the tomato sauce.  In comparing this new pizza dough recipe to the first recipe, its definitely a bit different.  The first pizza dough recipe is more chewy and great for a thicker crust.  I really like the new pizza dough recipe because it seems better for a thin crust pizza.  Both pizza doughs are great for whatever you desire.  I hope you try this veggie pizza or make a pizza with you favorite toppings.  Enjoy!

Veggie Pizza

Printable Recipe

Ingredients

1 batch homemade pizza dough, recipe here or here

½ cup basil tomato sauce, recipe here

½ zucchini, thinly sliced

3 or 4 mini peppers, diced

1 roma tomato, sliced

1 cup mozzarella cheese, shredded

1 bunch fresh basil leaves, thinly sliced (chiffonade)

Directions

Preheat oven to 425 degrees F.

Roll out dough and press down onto a greased baking sheet.

 Spoon basil tomato sauce onto rolled out pizza dough.

Top with vegetables.  Next top pizza with mozzarella cheese.  

Bake for 15-18 minutes, until edges of dough are crisp and cheese is melted.

Sprinkle basil on top of pizza.

Spinach and Ricotta Stuffed Shells

Sometimes I have leftover ingredients from a recipe and I am able to reuse it for another recipe like this spinach and ricotta stuffed shells.  I used the leftover ricotta mixture from my recent lasagna recipe and just added spinach to it.  What is also great about these stuffed shells is that it is freezer friendly and I even tested it out for all you already.  I made the spinach and ricotta stuffed shells and froze them in freezer bags.  You would just need to bake the frozen stuffed shells longer, about 45 to 50 minutes instead of 30 minutes.  These spinach and ricotta stuffed shells went great with my basil tomato sauce.  Top with extra parmesan cheese if you want it to be extra cheesy.

Spinach and Ricotta Stuffed Shells

Printable Recipe

Ingredients

12 ounces jumbo pasta shells, cooked

2 cups basil tomato sauce (recipe here)

7 ounces ricotta cheese

1 egg, beaten

2 cups mozzarella cheese, shredded

¼ cup parmesan cheese

6 ounces baby spinach

Directions

Preheat oven to 350 degrees F.

Spray a baking dish with cooking spray and spread 1 cup of basil tomato sauce on bottom of baking dish.

In a medium bowl, combine ricotta, egg, mozzarella, parmesan and spinach.

Spoon filling into each pasta shell. 

Arrange stuffed pasta shells in baking dish.  Spread remaining 1 cup tomato sauce over shells. 

Cover with foil and bake for 30 minutes. 

Freezer Option:  You may prepare the stuffed shells ahead of time and place in a freezer bag (without the tomato sauce).  When ready to bake, there is no need to defrost, just place in baking dish with tomato sauce and bake for 45 to 50 minutes.

Vegetarian Stuffed Peppers

My friend Wendy came over for dinner and we made these vegetarian stuffed peppers together.  I was able to use ingredients I had already and it turned out well.  This is a nice change from the usual stuffed peppers with ground beef.   You could also make this vegetarian meal vegan by omitting the cheese.   I think next time I will add a little tomato paste, maybe a tablespoon or two to give it a bolder flavor.  I know traditional stuffed peppers usually have a tomato sauce.  Overall this is a winner and I would gladly make it again.   I served a simple salad to go along with the stuffed peppers too.  Just toss some salad greens, a diced avocado, and a sliced cucumber together with fat-free Italian dressing.  I'm happy I was able to serve Wendy a healthy dinner!

 

 

Vegetarian Stuffed Peppers

Printable Recipe

Ingredients

4 bell peppers

2 cups rice

15 ounce can black beans

11 ounce can Mexicorn (by Green Giant)

½ cup shredded mozzarella cheese

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic, minced

salt and pepper to taste

2 tablespoons olive oil

 

Directions

Preheat oven to 375 degrees F.   

Cut peppers in half.  Remove tops and seeds. 

Grease a 9x13 inch baking dish with olive oil.  Arrange halved peppers in the baking dish.

 

In a large bowl, mix together rice, black beans, corn, cheese, cumin, chili powder, garlic, salt and pepper.

 

Spoon filling into each pepper half.  Top with additional cheese if desired.

Bake 30 minutes.

 

Serve immediately.

Serves 6 to 8.

Roasted Summer Squash Pasta

This is another simple summer time recipe.  Summer squash is all over the farmers' markets and I love to roast my veggies.  I used my toaster oven to roast the squash.  This roasted summer squash pasta dish is great served warm, at room temperature, or cold.  I love how the mozzarella melts when you eat it warm though.  The basil gives a great fresh taste.  I've already had this dish for dinner last night and the leftovers for lunch today.  Enjoy!  

P.S.  I have a sick doggie (Ellie) this week so I probably won't have as much time to cook.  Poor Ellie is on medicine and a special food diet for a few days.  Also I have some upcoming trips so I'll be out of town for fun and for work soon!  Happy Summer!

 

Roasted Summer Squash Pasta

Printable Recipe

Ingredients

½ pound rotini pasta (about half a box)

1 yellow squash (straight or crookneck)

4 slices fresh mozzarella cheese, cut into strips

2 tablespoons olive oil

salt and pepper

basil leaves, chopped (optional)

 

Directions

Preheat oven to 400 degrees F.

Cook pasta according to package directions.  Drain well.

Slice squash into thin half circles.   

Line a baking sheet with foil.   Place squash on baking sheet.  Drizzle with olive oil and season with salt and pepper.  Toss to coat evenly.

Roast squash for about 20 to 25 minutes.  Turn squash slices halfway through roasting.

 

In a large bowl, add squash to pasta.   Stir in sliced mozzarella.   Top with fresh basil leaves.  Season with additional salt and pepper if desired.   

 

Serve warm or cold.

Caprese Salad Pizza

I love caprese salads, especially in the summer time.  I threw this pizza together with ingredients I already had on hand and it came out perfect.  I wanted to use up the rest of my salad mix so you could make this pizza without the "salad" part if you want.  I also wanted to mix up the fresh mozzarella with the shredded mozzarella, it made the pizza extra cheesy and that wasn't bad at all :)  I absolutely love the taste of grape tomatoes from the farmers market, the ones at the grocery store do not taste the same at all.  The tomatoes from the farmers market are sweet and fresh, while the ones from the store taste bland.   If only I had a yard so I can have a garden!  That's the downside of city living, so I'll just have to rely on the farmers market for now.  

-->

Caprese Salad Pizza

Printable Recipe

Ingredients

1 batch homemade pizza dough, recipe here

3 cloves garlic, minced

½ cup grape tomatoes, halved

½ pound fresh bocconcini mozzarella, halved

¼ cup shredded mozzarella cheese

1 bunch fresh basil leaves, chiffonade

½ cup salad mix

2 tablespoons olive oil

1 tablespoon balsamic vinegar

salt

freshly ground black pepper

 

Directions

Preheat oven to 425 degrees F.

Roll out dough and press down onto a greased baking sheet. 

 

Drizzle 1 tablespoon olive oil on pizza dough.  Spread minced garlic on top of pizza dough.

 

Bake for 5 minutes so garlic is lightly roasted.

Remove pizza from oven and top with grape tomatoes and mozzarella cheeses.

 

Bake for an additional 10 to 12 minutes until edges of dough are crisp and cheese is melted

Top with basil and salad mix.

 

Drizzle with olive oil and balsamic vinegar.  Season with salt and pepper to taste.

 

Best served immediately.

Serves 2 to 4.