Guest guest Posted August 8, 2000 Report Share Posted August 8, 2000 x-post * Exported from MasterCook * White Pizza Recipe By :Tabasco Pepper Fest Serving Size : 6 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR DOUGH: 1 envelope active dry yeast 3/4 cup warm water (105°F. to 115°F.) 2 cups flour 1 teaspoon salt Yellow cornmeal FOR TOPPING: 1 cup ricotta cheese 1 teaspoon TABASCO brand Pepper Sauce 8 ounces mozzarella cheese -- shredded For dough, sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand 5 minutes. Sir in flour and salt to make dough soft. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let reise in warm place until doubled in bulk, about 1 hour. Preheat oven to 425°F. Sprinkle two large baking sheets or jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into an 8-inch round. Combine ricotta cheese and TABASCO® Pepper Sauce. Spread on pizza crust. Sprinkle with cheese. Bake on lowest rack 20 minutes or until curst is golden brown. TABASCO®, the TABASCO® diamond logo, and the TABASCO® bottle design are registered trademarks exclusively of McIlhenny Co., Avery Island, LA 70513. PEPPERFEST® is a registered servicemark exclusively of McIlhenny Co., Avery Island, LA 70513. S(Formatted by): " KES on 8/7/00 " - - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 15g Total Fat; (39% calories from fat); 18g Protein; 34g Carbohydrate; 55mg Cholesterol; 552mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 1471 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2000 Report Share Posted August 8, 2000 Karen, Try throwing a little Fontina into this mix. It's to DIE for. Then, of course, a little fresh, minced basil? MMMMmmmMMMMMmmmmmMMMMMmmm. Christine Here's a delicious salad that has a little sweetness to it. Very refreshing in these hot days! All measurements are subject to your own tastes. I throw things in as I go. Sometimes I substitute a little millet at the last minute, or completely replace the quinoa with barley or cracked wheat (not kasha, but the toasted grains my husband gets at the home brew store. AMAZING!) * Exported from MasterCook * Quinoa Salad Recipe By : Christine Muehling (CF_Muehling) Serving Size : 6 Preparation Time :0:00 Categories : Salad & Salad Dressing Grain & Nuts Low Fat (Under 30%) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup quinoa 3 cups water 1/2 cup raisins -- golden or dark 1/2 cup onion -- finely chopped, or 1/2 cup sliced green onion 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper -- or orange bell pepper 1/2 cup frozen corn kernels 3 tablespoons balsamic vinegar 2 tablespoons rosemary flavored olive oil -- *see note 3 tablespoons honey 3 tablespoons orange juice -- or pineapple juice 1/4 teaspoon sea salt 3 tablespoons lime juice -- fresh Rinse quinoa well in water to remove saponin. Put in a saucepan with the water, bring to a boil, and simmer for 15 minutes. Remove from heat, fluff, and cool. When cool, mix with remaining ingredients in a large bowl. Refrigerate for several hours so flavors blend. * This is available via mail order or specialty stores. In place of this, dried rosemary can be added to the grain during cooking, or fresh rosemary can be crushed and added before serving. Add to taste! Serves 6 as a main dish salad. Quote Link to comment Share on other sites More sharing options...
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