Sundried Tomato Almond Pesto Pizza

Sundried Tomato Almond Pesto Pizza

Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

We often use homemade pizzas for entertaining, even at parties where we slice them into small pieces and serve as finger foods in several varieties throughout the evening. Click the links below for other pizza ideas you could serve at at what's sure to be a much talked about gourmet pizza party.

Caramelized Pear and Prosciutto Pizza

 

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

 

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

Sundried Tomato Almond Pesto Pizza

Recipe by Barry C. Parsons

Sundried Tomato Almond Pesto Pizza - such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

Prep time: 2 hours
Cook time: 10 minutes
Total time: 2 hours 10 minutes
Yield: One 13 inch pizza

Ingredients

• 1 ball pizza dough (Click here for recipe)
• 3/4 cup sundried tomato almond pesto (Click here for recipe)
• 4 ounces thin sliced prosciutto
• 3 ounces soft goat cheese
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 6 leaves fresh basil
• 2 tbsp cornmeal (aproximately)

Cooking Directions

1. Preheat pizza stone in a 500 degree oven for 20 minutes.
2. Simmer the balsamic vinegar and honey to reduce the volume by about half. It should thicken slightly. Set aside. This will be enough for a few pizzas.
3. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
4. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
5. Spread the pesto over the pizza.
6. Cut the prosciutto into small pieces and scatter over the pesto.
7. Dot the surface of the pizza with the goat cheese.
8. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown.
11. Remove from oven and allow to stand for 5 minutes.
12. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil before slicing and serving.

Sundried Tomato Almond Pesto Pizza

Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

We often use homemade pizzas for entertaining, even at parties where we slice them into small pieces and serve as finger foods in several varieties throughout the evening. Click the links below for other pizza ideas you could serve at at what's sure to be a much talked about gourmet pizza party.

Caramelized Pear and Prosciutto Pizza

 

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

 

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

Sundried Tomato Almond Pesto Pizza

Recipe by Barry C. Parsons

Sundried Tomato Almond Pesto Pizza - such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

Prep time: 2 hours
Cook time: 10 minutes
Total time: 2 hours 10 minutes
Yield: One 13 inch pizza

Ingredients

• 1 ball pizza dough (Click here for recipe)
• 3/4 cup sundried tomato almond pesto (Click here for recipe)
• 4 ounces thin sliced prosciutto
• 3 ounces soft goat cheese
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 6 leaves fresh basil
• 2 tbsp cornmeal (aproximately)

Cooking Directions

1. Preheat pizza stone in a 500 degree oven for 20 minutes.
2. Simmer the balsamic vinegar and honey to reduce the volume by about half. It should thicken slightly. Set aside. This will be enough for a few pizzas.
3. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
4. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
5. Spread the pesto over the pizza.
6. Cut the prosciutto into small pieces and scatter over the pesto.
7. Dot the surface of the pizza with the goat cheese.
8. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown.
11. Remove from oven and allow to stand for 5 minutes.
12. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil before slicing and serving.

reade more... Résuméabuiyad

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

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Peach and Basil Salsa

Peach and Basil Salsa

You may have noticed that I have a real love of peaches. There are quite a number of fantastic peach desserts on this website but one of my favorite salsas is also made from one of summer's perfect fruits. The ingredients here all work together extremely well from the fresh grated ginger to the sweet, spicy sriracha sauce, they all meld together particularly well.

We use this salsa on its own with some multi-grain baked tortilla chips for a healthy snack or great party food addition. It also goes wonderfully well with grilled fish, pork chops and as the photo below shows on barbequed chicken. We used our delicious Blueberry Barbeque Sauce on this occasion, which was a particularly good flavor combination.

Peach and Basil Salsa

• 6 peaches, washed and diced small, skins on
• 1 tbsp grated fresh ginger root
• 1 garlic clove minced
• 1/2 small red pepper diced small
• 1/2 red onion, diced small
• 3 tbsp chopped fresh basil
• 1/4 to 1/2 tsp ground cumin
• 2 tbsp sriracha sauce (or other sweet chili pr hot sauce; more or less to taste)
• salt and pepper to season
• 1 tbsp lemon juice

Toss all ingredients together well and let stand for at least a half hour stirring occasionally before serving.

Peach and Basil Salsa

You may have noticed that I have a real love of peaches. There are quite a number of fantastic peach desserts on this website but one of my favorite salsas is also made from one of summer's perfect fruits. The ingredients here all work together extremely well from the fresh grated ginger to the sweet, spicy sriracha sauce, they all meld together particularly well.

We use this salsa on its own with some multi-grain baked tortilla chips for a healthy snack or great party food addition. It also goes wonderfully well with grilled fish, pork chops and as the photo below shows on barbequed chicken. We used our delicious Blueberry Barbeque Sauce on this occasion, which was a particularly good flavor combination.

Peach and Basil Salsa

• 6 peaches, washed and diced small, skins on
• 1 tbsp grated fresh ginger root
• 1 garlic clove minced
• 1/2 small red pepper diced small
• 1/2 red onion, diced small
• 3 tbsp chopped fresh basil
• 1/4 to 1/2 tsp ground cumin
• 2 tbsp sriracha sauce (or other sweet chili pr hot sauce; more or less to taste)
• salt and pepper to season
• 1 tbsp lemon juice

Toss all ingredients together well and let stand for at least a half hour stirring occasionally before serving.

reade more... Résuméabuiyad

Chicken Margherita Cannelloni

Chicken Margherita Cannelloni

Our family loves a good baked pasta dish and this is one of our favorites, not just because of all that delicious cheesy goodness on top but because this one is so simple to make and relies on only a few simple ingredients for the bright, fresh classic Margherita flavor combination of tomato, basil and mozzarella. No canned tomatoes here, the simple sauce is made from from fresh tomatoes and garlic quickly sauteed together in a pan.

The chicken is also quickly stir fried then mixed with some rich ricotta cheese and basil to create the filling for the cannelloni. We like to roll up lasagna sheets rather than stuff cannelloni tubes because it's much faster and easier but you can use the pasta tubes if you prefer.

Makes about 8 cannelloni.

Fresh Tomato Sauce

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or chili flakes
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Cannelloni Filling

• 4 large boneless skinless chicken breasts, diced large
• 3 tbsp olive oil
• 2 cloves garlic minced
• salt and pepper to season
• 3 tbsp chopped fresh basil
• 1 cup ricotta cheese
• 3 tbsp freshly grated parmesan cheese

Stir fry the chicken and garlic. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked. Set aside to cool for 10 or 15 minutes then add the basil, ricotta and parmesan.

Preheat oven to 350 degrees F.

To put together the cannelloni you will need:

• 8 fresh lasagna sheets
• 12 ounces mozzarella cheese grated
• about a dozen basil leaves

If your lasagna sheets are very large you can cut them in half. sheets about 6x6 inches is about right but you can make almost any size work. If the sheets are too stiff, just soak them in warm water for a few minutes until they soften sufficiently to roll.

You will need about a 8x 12 inch glass baking dish. Spoon a thin layer of the sauce to cover the bottom of the pan.

Spoon the filling along one edge of the lasagna sheet and roll up. Place the cannelloni in the pan and cover with the remaining sauce, a layer of basil leaves and then sprinkle on the grated mozzarella evenly. Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.

Chicken Margherita Cannelloni

Our family loves a good baked pasta dish and this is one of our favorites, not just because of all that delicious cheesy goodness on top but because this one is so simple to make and relies on only a few simple ingredients for the bright, fresh classic Margherita flavor combination of tomato, basil and mozzarella. No canned tomatoes here, the simple sauce is made from from fresh tomatoes and garlic quickly sauteed together in a pan.

The chicken is also quickly stir fried then mixed with some rich ricotta cheese and basil to create the filling for the cannelloni. We like to roll up lasagna sheets rather than stuff cannelloni tubes because it's much faster and easier but you can use the pasta tubes if you prefer.

Makes about 8 cannelloni.

Fresh Tomato Sauce

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce or chili flakes
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Cannelloni Filling

• 4 large boneless skinless chicken breasts, diced large
• 3 tbsp olive oil
• 2 cloves garlic minced
• salt and pepper to season
• 3 tbsp chopped fresh basil
• 1 cup ricotta cheese
• 3 tbsp freshly grated parmesan cheese

Stir fry the chicken and garlic. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked. Set aside to cool for 10 or 15 minutes then add the basil, ricotta and parmesan.

Preheat oven to 350 degrees F.

To put together the cannelloni you will need:

• 8 fresh lasagna sheets
• 12 ounces mozzarella cheese grated
• about a dozen basil leaves

If your lasagna sheets are very large you can cut them in half. sheets about 6x6 inches is about right but you can make almost any size work. If the sheets are too stiff, just soak them in warm water for a few minutes until they soften sufficiently to roll.

You will need about a 8x 12 inch glass baking dish. Spoon a thin layer of the sauce to cover the bottom of the pan.

Spoon the filling along one edge of the lasagna sheet and roll up. Place the cannelloni in the pan and cover with the remaining sauce, a layer of basil leaves and then sprinkle on the grated mozzarella evenly. Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.

reade more... Résuméabuiyad