White Pizza

[Guest guest]

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* Exported from MasterCook *

 

White Pizza

 

Recipe By :Tabasco Pepper Fest

Serving Size : 6 Preparation Time :0:00

Categories : Pizza

 

Amount Measure Ingredient -- Preparation Method

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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

[Guest guest]

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

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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.