Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ mozzarella
• milk
• basil pesto
• egg
• garlic
• black pepper
• ground beef
• panko bread crumb
• pepperoni
• marinara sauce
• basil

Instructions

1. 1 Combine milk, pesto, egg, garlic, and pepper in a medium bowl. Add ground beef and bread crumbs and combine, being careful not to overmix.
2. 2 Divide meat mixture into 4 portions. Press a well into each portion, leaving a 1/2-inch border around the edge. Place 2 slices pepperoni into each well, overlapping to cover the length of the well. Top each with 1/4 of the mozzarella balls. Press meat mixture around the filling to enclose; form each portion into an oblong loaf shape. Place loaves into the air fryer basket, in batches.
3. 3 Cook in the air fryer at 370 degrees F (190 degrees C) until an instant-read thermometer inserted into the thickest portion of the meat reads 165 degrees F (75 degrees C), about 15 minutes. Serve meatloaves topped with warm marinara sauce and fresh basil.

By Allrecipes

Ingredients

• ✓ mozzarella
• olive oil
• yellow onion
• garlic
• crushed red pepper
• salt
• oregano
• curly kale
• tomato
• balsamic vinegar
• cauliflower gnocchi
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
3. 3 Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
4. 4 Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

By Green Giant

Ingredients

• ✓ mozzarella
• butter
• red bell pepper
• garlic
• orzo pasta
• chicken broth
• demi glace
• italian seasoning
• salt
• black pepper
• chicken
• spinach
• portobello mushroom

Instructions

1. 1 Melt butter in a skillet over medium high heat and cook bell pepper until tender, 3 to 4 minutes. Add garlic during the last 30 seconds and sauté until fragrant. Stir in orzo and add 1 cup chicken broth, demi glace, Italian seasoning, salt, pepper, and chicken. Cook and stir for about 5 minutes. Add 1/2 cup chicken broth. Cook and stir until liquid is absorbed and add the next 1/2 cup chicken broth, about 5 minutes. Repeat until orzo pasta is tender - you may not need all the chicken broth. Add spinach during the last minute of cooking.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place mushroom caps on a rimmed baking sheet. Add equal amounts of orzo filling to the mushroom caps. Top with smoked mozzarella cheese and broil until golden brown and cheese is melted, 3 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ mozzarella
• penne pasta
• basil pesto
• cherry tomato
• salt
• pepper
• basil
• pine nut

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2. 2 Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3. 3 Top with basil and pine nuts.

By Barilla Canada

Ingredients

• ✓ mozzarella
• olive oil
• pancetta
• broccoli rice
• saffron
• vegetable broth
• parmigiano-reggiano cheese
• egg
• almond meal
• hazelnut meal
• chili powder
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat. Add chopped pancetta and cook and stir until cooked through but not too crispy, 4 to 6 minutes. Add frozen broccoli rice and stir until it is warmed through and the liquid releases, 3 to 5 minutes.
3. 3 Stir saffron powder into hot broth and pour mixture into the skillet. Continue cooking, stirring often, until most of the liquid has evaporated, about 5 minutes. Transfer broccoli rice to a large bowl to cool completely, about 15 minutes.
4. 4 Add shredded Parmigiano-Reggiano cheese and egg to cooled rice mixture and mix until well combined. Whisk together almond meal, hazelnut meal, chili powder, and pepper in a separate bowl; remove 1/3 cup and mix into the rice mixture until well combined.
5. 5 Coat your hands with remaining 1 teaspoon olive oil. Scoop rice mixture with a 1-ounce cookie scoop into your palm. Make an indentation in the rice ball with the back of the cookie scoop. Place 1 bocconcini inside the indentation and add another scoop rice on top. Form into a ball and roll in the almond meal mixture, coating well on all sides; place on the prepared baking sheet. Repeat with remaining rice, bocconcini, and almond meal mixture.
6. 6 Bake in the preheated oven for 15 minutes. Turn croquettes over and bake until brown and crispy, about 10 more minutes.

By Buckwheat Queen

Ingredients

• ✓ mozzarella
• water
• active dry yeast
• bread flour
• salt
• olive oil
• tomato
• pizza sauce
• pecorino romano cheese

Instructions

1. 1 Make dough: Combine warm water and yeast in a small bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
2. 2 Grease a large bowl lightly with olive oil. Form dough into a tight ball and place in the prepared bowl, turning to coat. Cover the bowl loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, make sauce: Mix crushed tomatoes and pizza sauce together in a medium bowl until well combined.
4. 4 Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with some olive oil.
5. 5 Press dough into the prepared baking sheet. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let rise in a warm area until puffy, about 1 hour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Bake pizza on the center rack in the preheated oven until the edges are very dark brown, but the top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

By CDM68

Ingredients

• ✓ mozzarella
• cheese tortellini
• ranch dressing
• milk
• chicken
• bacon
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
2. 2 Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
3. 3 Toss to combine. Season with salt and pepper if desired.

By thedailygourmet

Ingredients

• ✓ mozzarella
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• apricot
• rum
• puff pastry
• walnut
• prosciutto
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ mozzarella
• lentil
• water
• salmon
• bacon
• red onion
• cucumber
• balsamic vinegar
• olive oil
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
4. 4 Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
5. 5 Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
6. 6 Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

By iamalthea

Ingredients

• ✓ mozzarella
• cooking spray
• rigatoni pasta
• turkey sausage
• onion
• garlic
• kale
• nutmeg
• red pepper flakes
• salt
• black pepper
• white wine
• ricotta cheese
• pesto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
3. 3 While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
4. 4 Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
5. 5 Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

By Carly

Ingredients

• ✓ mozzarella
• ground chicken
• egg
• cream cheese
• parmesan cheese
• garlic
• olive oil
• bread crumb
• basil
• red pepper
• garlic powder
• salt
• black pepper
• parsley
• oregano

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine ground chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
3. 3 Form into 14 equally sized meatballs using an ice cream scoop. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, 20 to 25 minutes.

By Jen619

Ingredients

• ✓ mozzarella
• lemon
• parmesan cheese
• onion powder
• garlic powder
• ricotta cheese
• tomato
• spinach
• red chili pepper
• italian seasoning
• black pepper
• salt
• garlic
• green bell pepper
• red onion
• mushroom
• butter
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
3. 3 Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
4. 4 Plate and top with mozzarella.

By Kayla Kinney