Sentences with phrase «bubbly crust»

The oven heats up to 800 degrees Fahrenheit, cooking the pizza evenly from the bottom and top simultaneously for a crisp and bubbly crust.

As you breathe in the savory plumes of steam and dig into the slices — hands off, the one with the bubbly crust is mine!

The dominant flavor is Italian — think pesto, goat cheese, prosciutto, tomatoes — all wrapped up in juicy chicken meat, and smothered in creamy garlicky sauce, then topped with Mozzarella for a nice, cheesy, bubbly crust!

Place in the oven for about 15 minutes and then broil (if using cheese) for an additional 2 minutes or until the cheese gets a nice bubbly crust.

Optional: Once peppers are cooked, remove foil from the pan and broil peppers for 30 - 60 seconds to brown the cheese and form a bubbly crust on top.

Layer the well - sauced pasta with shredded mozzarella and Parmesan cheeses, and bake it in the oven until you get that mouthwatering bubbly crust.

Not exact matches

Roasted Tomato Margarita Pizza, complete with homemade bubbly roasted tomato sauce, fresh mozzarella, tender, crispy crust, and lots of basil!

Bake the pie for 25 - 35 minutes, until the crust is golden and the cheese is lightly browned and bubbly.

Bake the pie for 40 minutes or until the crust is golden and the filling is bubbly.

Bake until crust is golden and toppings are bubbly.

Place the baking sheet into the oven on the middle rack and bake for 50 — 60 minutes, or until the crust is lightly browned and filling is bubbly.

Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..

Bake at 375 degrees until the crust tops are slightly brown and the filling is bubbly, about 20 - 25 minutes.

Bake the calzones for 30 - 35 minutes until the filling in bubbly and the crust is golden brown.

Bake at 450 degrees for 12 - 14 minutes until the crust is golden and the cheese is melted and bubbly.

The science for this is also explained in the Serious Eats article, but essentially it allows for the high heat to be more concentrated and helps the dough rise rapidly in the oven, and creates a good steam environment to help with the bubbly crackly crust of the bread.

Thawed that crust, threw it on a cookie sheet, covered it heavily in mozzarella then sprinkled it with garlic powder, then broiled it until nice and bubbly brown (looked JUST like Pizza Hut!)

Cook another 5 - 7 minutes until crust is golden brown, cheese is bubbly and the egg white is cooked.

Bake the pie for 15 minutes at 400 degrees F., then reduce the heat to 375 degrees F. and bake for 45 more minutes, or until the crust is golden and the apple mixture is bubbly.

This is a prebaking step, so crust should be bubbly but not yet browned.

Rolls are done when crust is lightly browned and cheese and sauce are bubbly.

Return the stones to the oven and cook the pizzas for 9 - 11 minutes or until the crust is golden and the topping is bubbly, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.

Using a pizza peel or large cookie sheet, transfer parchment paper and pizza to hot pizza stone and bake for 8 - 12 minutes or until the outer crust starts to turn golden brown and the cheese is melted and bubbly.

Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly.

Did anyone experience the crust getting bubbly from the oil, not bubbly as in rising like literal bubbles?

Depending on toppings, bake for another 15 to 20 minutes until crust is baked through and toppings and bubbly and cheese is melted.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes.

Bake for 30 to 40 minutes or until the crust is golden and filling bubbly.

Bake the pie for 50 - 60 minutes, or until the pie crust is browned and the fruit is bubbly.

Return to oven and cook for 10 - 15 minutes or until crust is browned and cheese is bubbly.

Bake at 350 ° for 45 minutes or until filling is bubbly and crust is golden.

Bake until cornbread crust is firm and bean mixture is bubbly, about 20 minutes.

Bake for 8 - 12 minutes, or until cheese is bubbly and crust is golden brown.

Top the crust as desired, and return to the center rack in the oven for another 5 ‐ 10 minutes, until the toppings are bubbly and the crust is golden brown.

Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes).

Preheat oven to 375 degrees F. Place pie dish on a baking sheet and bake for 50 - 60 minutes or until crust is golden brown and the filling is bubbly.

Bake for 16 - 20 minutes, or until the crust is golden brown and the cheese is bubbly.

When crust is golden and cheese is bubbly, remove.

Bake until bubbly and crust is crisp, about 30 minutes.

After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn't have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast - paced city life.

To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

Place the galette on a baking sheet sprayed plonked in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.

The crust then gets filled with a few cups of sautéed vegetables (I chose chard, leeks, and garlic), blanketed with a béchamel - style cheese sauce, then baked until bubbly.

You know the kind I'm talking about: house - made mozzarella, real salumi, and hand - crushed San Marzano tomatoes atop a bubbly charred crust.

Spread your pizza dough on a piece of parchment to your desired size and thickness and spread on the corn just like you would with tomato sauce, not putting on too much so the pizza's not soggy then sprinkle on the cheese and slide the parchment onto the stone or baking sheet and bake until the crust is golden brown and the cheese is melted and bubbly, 10 - 12 minutes.

The outer crust gets nice and crispy from all the oil, the inside dough is thick and bubbly, and the whole thing is just divine.

Cook each pizza on a cornmeal - dusted pizza stone or baking sheet for 12 — 15 minutes or until the crust has puffed up and the cheese is bubbly.

Refrigerate pie while you preheat your oven to 400 degrees F. Set pie on a baking sheet (to catch any overflow) and bake in the middle rack for 35 to 40 minutes or until crust is golden brown and filling is bubbly.

Bake for 1 hour 15 minutes or until crust is golden and filling is bubbly.

Bake the pie for 10 minutes at 400, then reduce the heat to 325 and bake for another 30 - 40 minutes, or until the crust has browned and the pie filling is bubbly.