Type what you have

Ingredients

• ✓ parmesan cheese
• mozzarella cheese
• egg
• garlic powder

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Line the air fryer basket with parchment paper.
2. 2 Combine mozzarella cheese, Parmesan cheese, egg, and garlic powder in a bowl until well mixed. Press into a circle on the parchment in the basket.
3. 3 Air-fry for 10 minutes. Serve warm, but not hot.

By Elle

Ingredients

• ✓ parmesan cheese
• buffalo wing sauce
• olive oil
• butter
• cauliflower

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Microwave until butter is melted, 30 seconds to 1 minute; stir to combine. Add cauliflower florets and toss to coat.
3. 3 Spread cauliflower on a rimmed baking sheet.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle Parmesan cheese on top. Continue baking until slightly toasted, about 10 minutes more.

By Huserdaddy

Ingredients

• ✓ parmesan cheese
• corn
• mayonnaise
• margarine
• chili powder

Instructions

1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Ingredients

• ✓ parmesan cheese
• active dry yeast
• white sugar
• water
• all-purpose flour
• water
• sugar
• salt
• butter
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
2. 2 Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long breadsticks and arrange onto prepared baking sheets.
4. 4 Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks.
5. 5 Bake in the preheated oven until golden brown, about 13 minutes.

By UtahMama

Ingredients

• ✓ parmesan cheese
• pizza crust
• butter
• garlic
• basil
• cheddar cheese
• romano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ parmesan cheese
• milk
• water
• salt
• sugar
• dill weed
• whole wheat flour
• bread flour
• yeast
• cheddar cheese
• asiago cheese

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

By MAGGIE MCGUIRE

Ingredients

• ✓ parmesan cheese
• tapioca starch
• salt
• vegetable oil
• water
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ parmesan cheese
• egg
• chicken stock
• baking mix
• pattypan squash
• onion
• garlic
• vegetable oil

Instructions

1. 1 Combine eggs and chicken stock in a large bowl; whisk in baking mix until moistened and no dry bits remain. Add squash, onion, Parmesan cheese, and garlic; stir until batter is evenly mixed. Set aside for 5 minutes.
2. 2 Heat oil in a large skillet to 350 degrees F (175 degrees C).
3. 3 Drop batter in batches, ¼ cup per pancake, into hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain. Repeat with remaining batter.

By Candice

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• baking powder
• salt
• italian seasoning
• thyme
• white sugar
• cheddar cheese
• milk
• egg
• vegetable oil
• garlic
• tomato
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ parmesan cheese
• kale
• olive oil
• kielbasa sausage
• green onion
• chicken broth
• white bean
• salt
• black pepper

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ parmesan cheese
• active dry yeast
• whole wheat flour
• bread flour
• oat bran
• salt
• olive oil
• honey
• rosemary
• mozzarella cheese
• black pepper
• garlic salt
• vital wheat gluten
• water

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

By MARBALET

Ingredients

• ✓ parmesan cheese
• oil
• buttermilk
• egg
• all-purpose flour
• bread crumb
• baking powder
• salt
• zucchini

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
3. 3 Dip zucchini sticks into egg mixture; roll in bread crumb mixture to coat. Dip back into egg mixture; roll in bread crumb mixture again.
4. 4 Lower breaded zucchini sticks carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on a large paper-towel-lined plate.

By Emo G

Ingredients

• ✓ parmesan cheese
• cooking spray
• avocado
• egg
• kosher salt
• black pepper
• bacon
• chive
• paprika
• hot sauce

Instructions

1. 1 Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
2. 2 Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
3. 3 Place avocados flesh-side up on prepared baking sheet or glass pan.
4. 4 Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
5. 5 Bake for 15 to 18 minutes, or until eggs are desired temperature.
6. 6 Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

By Farmland

Ingredients

• ✓ parmesan cheese
• cauliflower
• bacon
• green onion
• salt
• black pepper
• all-purpose flour
• milk
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
2. 2 Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By mumof2

Ingredients

• ✓ parmesan cheese
• tomato
• dressing
• bread
• olive oil
• burrata cheese
• oregano
• marinara sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
5. 5 Bake in the preheated oven for 12 to 13 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• spinach
• chicken breast
• ricotta cheese
• garlic salt
• onion powder
• italian seasoning
• salt
• pepper
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ parmesan cheese
• chicken tenderloin
• buttermilk
• salt
• cayenne pepper
• all-purpose flour
• paprika
• salt
• egg
• buttermilk
• panko bread crumb
• seafood seasoning
• garlic powder
• olive oil

Instructions

1. 1 Combine chicken tenders, buttermilk, salt, and cayenne in a large resealable plastic bag. Refrigerate for at least 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
3. 3 Combine flour, paprika, and salt in a shallow bowl. Whisk egg and 2 tablespoons buttermilk in another bowl. Mix breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder in a third bowl.
4. 4 Drain chicken and discard marinade. Dredge chicken in flour mixture, shaking off the excess. Dip into egg mixture, and turn in breadcrumb mixture, pressing down to make sure the breading adheres to the chicken tender.
5. 5 Place the crumb-coated tenders on the prepared baking sheet, giving each side a good spray of olive oil.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes depending on thickness, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ parmesan cheese
• basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ parmesan cheese
• egg white
• basil leaves
• almond
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Place egg whites and basil in a blender; blend on low speed until smooth. Transfer basil mixture to a bowl; add almonds and toss to coat. Drain in a colander.
3. 3 Combine Parmesan cheese, salt, and garlic powder in a bowl; add drained almonds and toss to coat. Spread almonds in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

By Almond Board

Ingredients

• ✓ parmesan cheese
• tomato
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
3. 3 Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

By Butch Chandler

Ingredients

• ✓ parmesan cheese
• penne pasta
• basil oil
• olive oil
• garlic
• grape tomato
• pepper jack cheese
• mozzarella cheese
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
3. 3 Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
4. 4 Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
5. 5 Stir in pepper Jack, mozzarella, and Parmesan cheese.
6. 6 When cheese begins to melt, mix in cooked penne pasta.
7. 7 Season with fresh basil.

By Elisa Stamm

Ingredients

• ✓ parmesan cheese
• turkey sausage
• bacon
• onion
• garlic
• chicken broth
• water
• chicken bouillon
• black pepper
• cauliflower
• kale
• half-and-half

Instructions

1. 1 Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
2. 2 Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
3. 3 Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

By Jessica Grantham

Ingredients

• ✓ parmesan cheese
• olive oil
• red wine vinegar
• red wine vinegar
• dijon mustard
• oregano
• basil
• onion
• garlic
• salt
• sugar
• black pepper

Instructions

1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

Ingredients

• ✓ parmesan cheese
• linguine pasta
• chicken breast
• salt
• black pepper
• olive oil
• garlic
• mushroom
• red pepper
• artichoke heart
• spinach
• basil pesto

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. 3 Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

By ChezCristy

Ingredients

• ✓ parmesan cheese
• farfalle pasta
• olive oil
• onion
• garlic
• chunk light tuna
• water
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ parmesan cheese
• water
• red quinoa
• cherry tomato
• butter
• garlic
• shallot
• lemon
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ parmesan cheese
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• onion
• mushroom
• garlic
• chicken broth
• tomato
• spinach
• heavy cream
• balsamic vinegar

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ parmesan cheese
• pecan
• butter
• button mushroom
• onion
• garlic
• butter
• water
• couscous
• sun-dried tomato pesto
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ parmesan cheese
• pizza cheese
• cheddar cheese
• mozzarella cheese
• banana pepper
• red onion
• chourico sausage
• black pepper
• salt
• italian seasoning
• garlic
• olive oil
• tomato sauce
• pizza dough
• flour
• chicken breast
• olive oil

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
2. 2 Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
3. 3 Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
4. 4 Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
5. 5 Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

By Raquel Teixeira

Ingredients

• ✓ parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a silicone mat onto a baking sheet or line with parchment paper.
2. 2 Place about 2 teaspoons Parmesan cheese onto the prepared baking sheet; gently spread cheese into a circle about 2 inches in diameter. Place and spread more cheese circles onto the baking sheet, spaced at least 1 inch apart.
3. 3 Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven. Cool on the baking sheet until warm, while still warm, drape cheese wafers over a small bowl or other container to form a basket shape. Cool. Store at room temperature in an airtight container.

By TerryWilson