Sentences with phrase «fontina pizza»

Caramelized Butternut, Crispy Kale and Fontina Pizza: Once again proving how awesome the leafy green is as a pizza topping, this pizza is like a burst of color on your plate.

With this roasted grape, pear and fontina pizza recipe that will change, and for the better!

Not exact matches

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

Top dough with half fontina and mozzarella cheese; sprinkling evenly across dough, leaving a 1 - inch perimeter around pizza without toppings.

Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Fill mushroom with a small piece of Fontina, a little Parmesan, a couple teaspoons pizza sauce and some sausage.

Stuffing mushrooms, washed, dried, stems removed Cooking spray, such as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese slices, cut into small batons Italian parsley leaves for garnish Kosher salt

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

I rolled out the dough in a rectangle and spread on tomato sauce and pesto followed by a sprinkle of my favorite Italian blend cheese with parmesan, provolone, fontina and asiago, but any pizza toppings from meat to veggies would work.

, had to use gruyere instead of fontina cheese, and cooked it on a pizza stone instead of a baking sheet.

I couldn't find fontina cheese, so substituted a pizza cheese blend of mozzarella, smoked provolone, parm, and romano, substituted evoo for grape seed oil.

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

I came up with this Grilled Pesto Chicken Pizza with Fontina, and Sun - Dried Tomatoes: it's definitely a keeper.

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

1 sm butternut squash (2 lb), halved lengthwise and seeds removed 1 lg red onion, thinly sliced 1 Tbsp olive oil 5 c baby spinach leaves 1 lb fresh whole wheat pizza dough, at room temperature 4 oz fontina, grated (1 c) 2 Tbsp pine nuts, toasted

For the portobello pesto pizza 4 portobello mushrooms 2 medium tomatoes, sliced 1 1/2 tablespoon olive oil 4 ounces grated mozzarella (Or use sliced sandwich cheese — mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)

Ingredients: Refrigerated pizza dough, fontina cheese, rosemary, new potatoes, rosemary, turkey bacon, Parmesan cheese

Roll out a pizza dough to a 15 - inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers.

And check out this pizza: Lamb + mint - peashoot pesto, artichokes, red bells, pinenuts, taleggio, fontina, roasted red onions, basil, balsamic reduction.

This month our two meals were a Melted Leek and Fontina Focaccia Pizza with Brussels Sprouts and Lemon Ricotta and a Soy Glazed Chicken with Soba Noodles, Broccoli and Cashews.