Type what you have

Ingredients

• ✓ mozzarella
• all-purpose flour
• active dry yeast
• salt
• sugar
• garlic powder
• oregano
• thyme
• basil
• black pepper
• water
• vegetable oil
• olive oil
• parmesan cheese

Instructions

1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
6. 6 Bake in the preheated until golden brown, about 15 minutes.
7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Ingredients

• ✓ mozzarella
• mozzarella cheese
• cherry tomato
• basil

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ mozzarella
• zucchini
• grape tomato
• balsamic vinaigrette
• arugula
• basil

Instructions

1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
3. 3 Toss in arugula and basil just before serving.

By Jeannette

Ingredients

• ✓ mozzarella
• olive oil
• balsamic vinegar
• salt
• heirloom tomato
• peach
• basil

Instructions

1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Ingredients

• ✓ mozzarella
• balsamic vinegar
• basil
• olive oil
• heirloom tomato
• salt
• black pepper

Instructions

1. 1 Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
2. 2 Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

By GirlyGamerGeek

Ingredients

• ✓ mozzarella
• cauliflower
• red onion
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• banana pepper
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ mozzarella
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• pesto
• potato gnocchi

Instructions

1. 1 Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
2. 2 Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
3. 3 Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
4. 4 Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

By slocatelli

Ingredients

• ✓ mozzarella
• olive oil
• onion
• passata
• salt
• potato gnocchi
• parmesan cheese
• basil

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
5. 5 Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

By Alemarsi

Ingredients

• ✓ mozzarella
• butter
• parmesan cheese
• spinach
• cream cheese
• garlic powder
• chicken breast
• lemon pepper seasoning
• tomato
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
2. 2 Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
3. 3 Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
4. 4 Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
5. 5 Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.

By Hannah Winters

Ingredients

• ✓ mozzarella
• tomato
• basil
• garlic
• olive oil
• flank steak
• salt
• black pepper
• butter lettuce mix
• balsamic vinegar

Instructions

1. 1 Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
4. 4 When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
5. 5 Divide lettuce onto 4 serving plates. Drizzle 1 ½ teaspoons each of balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.

By cookinmama

Ingredients

• ✓ mozzarella
• rotini pasta
• pesto
• olive oil
• salt
• granulated garlic
• black pepper
• grape tomato
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Ingredients

• ✓ mozzarella
• garlic
• rosemary
• sea salt
• black pepper
• zucchini
• salami
• almond
• olive oil
• balsamic vinegar

Instructions

1. 1 Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

By Cooking Italian With Joe

Ingredients

• ✓ mozzarella
• eggplant
• olive oil
• egg
• water
• parmigiano-reggiano
• bread crumb
• marinara sauce
• basil
• pepperoni

Instructions

1. 1 Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
2. 2 In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
3. 3 In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
4. 4 Preheat the oven to 350 degrees F.
5. 5 In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
6. 6 Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

By Margherita Meats

Ingredients

• ✓ mozzarella
• rotini pasta
• salami
• green bell pepper
• red bell pepper
• red onion
• black olive
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ mozzarella
• olive oil
• potato gnocchi
• onion
• garlic
• plum tomato
• white wine
• basil
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Using a spoon, gently crush tomatoes to release juice and pulp. Add basil and continue to gently crush tomatoes to create a sauce. Remove and discard tomato skins as they loosen from the pulp. Cook for 1 more minute over low heat. Add drained gnocchi to the sauce and mix until covered with the sauce.
4. 4 Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. Transfer to the prepared baking dish and sprinkle with Parmigiano-Reggiano cheese.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes. Garnished with fresh basil sprigs.

By Buckwheat Queen

Ingredients

• ✓ mozzarella
• bread
• olive oil
• garlic
• kosher salt
• asparagus
• cucumber
• yellow tomato
• red onion
• kalamata olive
• cherry tomato
• caper
• red wine vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Ingredients

• ✓ mozzarella
• active dry yeast
• water
• sugar
• all-purpose flour
• rosemary
• kosher salt
• water
• olive oil
• all-purpose flour
• sea salt
• mortadella
• basil
• appetizer pick

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
2. 2 Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
3. 3 Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
4. 4 Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
5. 5 Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
6. 6 Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
7. 7 Position your oven rack slightly lower than center, and place a baking stone on the rack.
8. 8 Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
9. 9 Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
10. 10 Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
11. 11 Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

By Kim's Cooking Now

Ingredients

• ✓ mozzarella
• eggplant
• olive oil
• lemon juice
• salt
• shallot
• cherry tomato
• skewer
• balsamic vinegar
• garlic
• red chili flake
• parmesan cheese
• basil

Instructions

1. 1 Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
4. 4 Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
5. 5 Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
6. 6 Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

By Soup Loving Nicole

Ingredients

• ✓ mozzarella
• garlic
• olive oil
• pear
• olive oil
• all-purpose flour
• pizza crust
• cornmeal
• swiss cheese
• prosciutto
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
2. 2 Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. 3 Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
4. 4 Bake in hot oven until soft, 10 to 15 minutes.
5. 5 Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
6. 6 Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
7. 7 Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

By bostoncook

Ingredients

• ✓ mozzarella
• bread
• olive oil
• salt
• pepper
• garlic
• olive oil
• balsamic vinegar
• tomato
• red onion
• basil
• green olive

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl.
3. 3 Arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes.
4. 4 Transfer bread back into the bowl and set aside to cool slightly.
5. 5 Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
6. 6 Add tomatoes, onion, basil, olives, and mozzarella into the bowl with bread; toss with vinaigrette.
7. 7 Let stand for 20 minutes before serving. Enjoy!

By veggiemom

Ingredients

• ✓ mozzarella
• chicken breast
• salt
• black pepper
• egg
• panko bread crumb
• parmesan cheese
• all-purpose flour
• olive oil
• tomato sauce
• basil
• provolone cheese
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. 3 Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
4. 4 Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. 5 Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. 6 Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. 7 Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

By John Mitzewich

Ingredients

• ✓ mozzarella
• ground turkey
• onion
• garlic
• egg
• bread crumb
• parmigiano-reggiano cheese
• parsley
• pesto
• milk
• salt
• black pepper
• olive oil
• marinara sauce

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
3. 3 Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

By foodie77

Ingredients

• ✓ mozzarella
• olive oil
• garlic
• tomato
• tomato paste
• salt
• black pepper
• basil
• cube steak
• salt
• black pepper
• all-purpose flour
• garlic salt
• egg
• garlic and herb panko bread crumbs
• vegetable oil

Instructions

1. 1 Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
2. 2 Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
4. 4 Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
5. 5 Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
6. 6 Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

By thedailygourmet

Ingredients

• ✓ mozzarella
• butter
• sourdough bread
• prosciutto

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ mozzarella
• skewer
• basil
• blackberry
• apricot
• balsamic glaze

Instructions

1. 1 Assemble skewers in this order: basil leaf, blackberry, basil leaf, mozzarella ball, basil leaf, and a dried apricot.
2. 2 Drizzle skewers with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ mozzarella
• ground chicken
• panko bread crumb
• french onion soup mix
• black pepper
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
3. 3 Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
4. 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
5. 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

By thedailygourmet

Ingredients

• ✓ mozzarella
• pizza crust
• cranberry sauce
• chicken
• brie
• green onion
• almond

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet, and spread 1 cup of cranberry sauce over the crust. Toss remaining 1/2 cup with chicken. Top pizza with chicken, brie, green onions, almonds and mozzarella. Bake until the crust is crisp and cheese melts, 10 to 12 minutes. Cut into 6 slices and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mozzarella
• arugula
• grape tomato
• crouton
• basil paste
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ mozzarella
• pizza crust
• olive oil
• garlic
• oregano
• mozzarella cheese
• yellow bell pepper
• red onion
• smoked sausage
• cherry tomato

Instructions

1. 1 Thaw and let pizza crust rise according to package directions.
2. 2 Spread 3 tablespoons oil over the base of an 11x17-inch sheet tray. Stretch the dough to meet all corners and edges of the sheet tray. If the dough is difficult to stretch, let rest for 10 minutes, then begin to stretch again.
3. 3 Preheat oven to 450 degrees F. In a small bowl, mix together the remaining 3 tablespoons oil, chopped garlic, and fresh oregano. Drizzle evenly and spread over the top of the crust.
4. 4 Top with fresh mozzarella slices, then shredded mozzarella, yellow bell pepper, red onion, smoked sausage slices, and cherry tomatoes.
5. 5 Place on the bottom rack of the oven. Bake for 18 to 20 minutes, until the crust is golden. Let cool 5 minutes, then serve.

By Hillshire FarmR Brand

Ingredients

• ✓ mozzarella
• teriyaki chicken breast
• pineapple tidbit
• red onion
• green bell pepper
• teriyaki sauce
• pizza crust
• green onion
• teriyaki sauce

Instructions

1. 1 In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
4. 4 Bake for 15 to 20 minutes or until cheese is melted.
5. 5 Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

By From the Kitchen at Johnsonville Sausage