Deborah Madison, part 2

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These are from the July/August 1999 issue of Cooking Light:

 

Seared Radicchio-And-Portobello Flatbreads

Tomato, Basil, And Parmesan Flatbreads

Zucchini, Walnut, And Blue Cheese Flatbreads

 

* Exported from MasterCook *

 

Seared Radicchio-And-Portobello Flatbreads

 

Recipe By : Cooking Light Magazine, July/August 1999, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Pizza Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Flatbread Dough

(see separate recipe)

2 teaspoons olive oil

3 cups sliced portobello mushrooms -- (about 2 large

mushrooms)

(3/4-inch-thick)

1/2 teaspoon salt -- divided

4 cups thinly sliced radicchio -- (about 8 ounces)

1/3 cup diced fresh mozzarella cheese -- (about 2 ounces)

1/2 teaspoon black pepper

1 teaspoon truffle or olive oil

1/4 cup grated fresh Parmesan cheese -- (1 ounce)

1/4 cup chopped fresh parsley

 

Truffle oil--which has a pungent, earthy flavor--is potent, so a little

goes a long way. If you prefer, olive oil works just as well.

 

1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking

sheets as directed. Cover and set aside.

 

2. Preheat oven to 475F

 

3. Heat 2 teaspoons olive oil in a medium nonstick skillet over

medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon salt. Saute 3

minutes. Remove mushrooms from pan. Add radicchio to pan; sprinkle with

1/4 teaspoon salt; cook until limp (about 2 minutes), stirring frequently.

Combine mushrooms and radicchio; cool slightly. Stir in mozzarella and

pepper. Divide mushroom mixture evenly among 4 flatbread dough ovals.

Bake at 475F for 12 minutes or until browned. Drizzle each flatbread with

1/4 teaspoon truffle oil; sprinkle each with 1 tablespoon Parmesan and 1

tablespoon parsley. Yield: 4 servings (serving size: 1 flatbread).

 

CALORIES 429 (25% from fat); FAT 12g; PROTEIN 15.5g; CARB 64.8g; FIBER

4.3g; CHOL 16mg; IRON 5.1mg; SODIUM 771mg; CALC 189mg

 

Converted by MC_Buster.

 

NOTES : Truffle oil-which has a pungent, earthy flavor-is potent, so a

little goes a long way. If you prefer, olive oil works just as well.

 

 

 

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* Exported from MasterCook *

 

Tomato, Basil, And Parmesan Flatbreads

 

Recipe By : Cooking Light Magazine, July/August 1999, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Pizza Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Flatbread Dough

(see separate recipe)

2 yellow tomatoes -- each cut in half

and thinly sliced crosswise

3 cups thinly sliced plum tomato -- (about 8 ounces)

1/2 cup minced fresh basil

4 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

4 garlic cloves -- minced

1 cup grated fresh Parmesan cheese -- (4 ounces)

 

1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking

sheets as directed. Cover and set aside.

 

2. Preheat oven to 475F.

 

3. Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475F for

13 minutes. Combine basil and next 4 ingredients (basil through garlic) in

a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese.

Bake at 475F for 2 minutes or until cheese is melted. Yield: 4 servings

(serving size: 1 flatbread).

 

CALORIES 497 (29% from fat); FAT 15.8g; PROTEIN 20.2g; CARB 69.lg; FIBER

4.6g; CHOL l9mg; IRON 4.9mg; SODIUM 911mg; CALC 370mg

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Zucchini, Walnut, And Blue Cheese Flatbreads

 

Recipe By : Cooking Light Magazine, July/August 1999, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Pizza Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Flatbread Dough

(see separate recipe)

Olive oil-flavored cooking spray

5 cups thinly sliced zucchini -- (about 4 zucchini)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup thinly sliced green onions

1/4 cup chopped walnuts

2/3 cup part-skim ricotta cheese

1/2 cup crumbled blue cheese -- (2 ounces)

2 tablespoons chopped fresh OR

2 teaspoons dried oregano

 

1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking

sheets as directed. Cover and set aside.

 

2. Preheat oven to 475F

 

3. Place a large nonstick skillet coated with cooking spray over

medium-high heat. Add zucchini, salt, and pepper; saute 8 minutes. Add

onions and walnuts; saute 1 minute.

 

4. Combine ricotta cheese and blue cheese in a small bowl.

 

5. Divide half of zucchini mixture evenly among 4 flatbread dough ovals;

dot evenly with cheese mixture. Top with remaining zucchini mixture and

oregano. Bake at 475F for 15 minutes. Yield: 4 servings (serving size: 1

flatbread).

 

CALORIES 489 (29% from fat); FAT I5.6g; PROTEIN 20.lg; CARB 68.5g; FIBER

4.6g; CHOL 23mg; IRON 5.4mg; SODIUM 844mg; CALC 248mg

 

Converted by MC_Buster.

 

 

 

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