Type what you have

Ingredients

• ✓ sugar
• butter
• vidalia onion
• pizza dough
• gorgonzola cheese

Instructions

1. 1 In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
4. 4 Bake for 10 to 12 minutes, or until done.

By Jessica

Ingredients

• ✓ sugar
• active dry yeast
• water
• all-purpose flour
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Add sugar and yeast to the warm water and let proof.
3. 3 Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.
4. 4 Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size.
5. 5 Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise again.
6. 6 Once doubled, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise.
7. 7 Preheat the oven to 450 degrees F (230 degrees C).
8. 8 Mist loaves with water and place in the preheated oven.
9. 9 Bake until loaves are golden brown and sound hollow when tapped on the bottom, 25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.

By Christine Darrock

Ingredients

• ✓ sugar
• active dry yeast
• water
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat oven to 475 degrees F (245 degrees C).
5. 5 Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. 6 Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

By Sam

Ingredients

• ✓ sugar
• olive oil
• onion
• tuna steak
• red wine vinegar

Instructions

1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Ingredients

• ✓ sugar
• all-purpose flour
• active dry yeast
• salt
• water
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm water and oil until dough comes together.

By Gudny Bjorg Kjaerbo

Ingredients

• ✓ sugar
• active dry yeast
• water
• bread flour
• salt
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast, sugar, and warm water together in a small bowl. Let stand until foamy, about 5 minutes.
3. 3 Stir 2 cups of bread flour and salt together in the bowl of a stand mixer. Add yeast mixture and 2 tablespoons of olive oil; beat with dough hook on medium speed until dough is soft and slightly tacky, about 8 minutes, adding up to 3 tablespoons more flour, 1 tablespoon at a time, mixing after each addition.
4. 4 Cover and let rise at room temperature until doubled in volume, at least 1 hour or up to 2 hours. (Alternatively, cover and let rise in the refrigerator overnight.)
5. 5 Preheat the oven to 475 degrees F (245 degrees C) with oven rack positioned in lower third. Turn dough out onto a lightly floured work surface. Shape into a round and roll into a thin crust. Place on a large parchment-lined baking sheet or pizza pan.
6. 6 Top with desired pizza sauce and toppings. Brush edges with remaining 1 tablespoon oil.
7. 7 Bake in preheated oven until crust is golden and cheese is melted bubbly, about 12 to 15 minutes.
8. 8 Serve and enjoy.

By Phyllis

Ingredients

• ✓ sugar
• kosher salt
• water
• pork tenderloin
• orange juice concentrate
• garlic
• italian seasoning

Instructions

1. 1 Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
2. 2 Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
3. 3 Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
4. 4 Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• tomato
• celery
• onion
• green bell pepper
• basil

Instructions

1. 1 Combine tomatoes, celery, onion, bell pepper, sugar, and basil in a large saucepan over medium heat. Cover; cook, stirring occasionally, for 10 minutes.

By MARCIAMOLINA

Ingredients

• ✓ sugar
• water
• active dry yeast
• olive oil
• salt
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Pour warm water into a large bowl; stir in sugar to dissolve. Sprinkle yeast on top and let stand until foamy, about 10 minutes.
2. 2 Stir olive oil and salt into yeast mixture; mix in whole wheat flour and 1 cup all-purpose flour until dough starts to come together.
3. 3 Turn dough out onto a surface floured with remaining all-purpose flour; knead until all of the flour has been absorbed and dough becomes smooth, about 10 minutes.
4. 4 Place dough in an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 1 hour.
5. 5 Turn dough out onto a lightly floured surface; divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
6. 6 Form dough into a tight ball; place dough back into an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 45 minutes.
7. 7 Grease a large pizza pan. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating crust. When the circle has reached the desired size, place on the prepared pizza pan.
8. 8 Bake with sauce, cheese and toppings.

By Allrecipes Member

Ingredients

• ✓ sugar
• water
• active dry yeast
• shortening
• salt
• italian seasoning
• all-purpose flour

Instructions

1. 1 Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
3. 3 Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
4. 4 Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

By copetenn

Ingredients

• ✓ sugar
• water
• active dry yeast
• all-purpose flour
• salt
• olive oil
• rosemary

Instructions

1. 1 Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
2. 2 Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
3. 3 Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
5. 5 Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
6. 6 Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

By Allrecipes Member

Ingredients

• ✓ sugar
• water
• active dry yeast
• bread flour
• salt
• mozzarella cheese
• milk
• basil

Instructions

1. 1 Mix warm water and sugar together in a large mixing bowl until sugar has dissolved; sprinkle yeast over surface of water. Let stand until yeast softens and begins to form a creamy layer on the surface. Stir yeast into water. Stir in 1 cup flour and salt until a loose dough forms. Stir in 1 cup more flour; mix in mozzarella cheese, milk, and basil. Stir in remaining 2 cups flour, 1/2 cup at a time.
2. 2 Turn dough out onto a well-floured surface and knead until thoroughly mixed, but still sticky, 5 to 8 minutes. Adding flour to dough, while kneading, if necessary. Form dough into a ball. Place into an oiled bowl and turn to coat. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down dough with your fist, pressing firmly on the dough to deflate the large bubbles; turn onto a well-floured surface. Knead dough just long enough to eliminate remaining bubbles in dough, about 1 minute. Cut dough into 2 equal pieces; form each into a round ball. Coat a baking sheet with nonstick cooking spray; place dough balls on the prepared baking sheet. Slash an X into top of each loaf using a sharp knife. Cover loaves with a towel; let rise in a warm place until doubled in volume, about 25 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven until browned, about 25 minutes. Cut each loaf into 8 wedges to serve.

By Soups On

Ingredients

• ✓ sugar
• beet
• goat cheese
• sea salt
• black pepper
• rice vinegar
• mint
• olive oil

Instructions

1. 1 Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
2. 2 Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
3. 3 Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

By bonnieblaze

Ingredients

• ✓ sugar
• all-purpose flour
• pizza crust yeast
• salt
• water
• oil
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.
3. 3 Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).
4. 4 Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.
5. 5 Lightly coat each crust with sauce; top with cheese.
6. 6 Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ sugar
• olive oil
• onion
• tomato
• zucchini
• salt
• italian seasoning

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and cook until tender, 5 to 7 minutes. Mix in tomatoes and zucchini; season with salt and Italian seasoning. Cook and stir until zucchini is tender, 7 to 10 minutes. Mix in sugar and adjust seasonings to taste.

By COLEE576

Ingredients

• ✓ sugar
• water
• bread flour
• milk powder
• salt
• parmesan cheese
• italian seasoning
• margarine
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. 2 Select the Medium Crust and Basic/White Bread settings, and press Start.

By Kathy Kauffman

Ingredients

• ✓ sugar
• olive oil
• garlic
• tomato
• water
• basil
• salt
• pepper

Instructions

1. 1 In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
2. 2 Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

By Jackie

Ingredients

• ✓ sugar
• olive oil
• onion
• garlic powder
• tomato
• basil
• parsley
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add tomatoes, sugar, basil, parsley, and salt; bring to a boil.
4. 4 Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
5. 5 Serve hot and enjoy!

By Susan Bryan Willingham

Ingredients

• ✓ sugar
• turkey sausage
• spaghetti sauce
• tomato
• beef broth
• salad dressing
• cheese ravioli
• mozzarella cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
2. 2 Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
3. 3 Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
4. 4 Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

By Yoly

Ingredients

• ✓ sugar
• green bean
• onion
• balsamic vinegar
• garlic
• basil
• oregano
• parmesan cheese
• grape tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
2. 2 Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Mrs Boss

Ingredients

• ✓ sugar
• zucchini
• tomato
• green bell pepper
• celery
• onion
• tomato soup
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ sugar
• active dry yeast
• water
• vegetable oil
• salt
• all-purpose flour
• salad dressing mix
• oregano
• black pepper
• red pepper flakes
• colby monterey jack cheese

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

By LoveFood

Ingredients

• ✓ sugar
• baby back rib
• fennel seed
• black pepper
• garlic salt
• salt
• cayenne pepper
• brown sugar
• orange juice
• rice wine vinegar
• orange zest
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ sugar
• tomato
• canola oil
• oregano
• basil
• pasta shell
• mushroom
• green pepper
• onion
• monterey jack cheese
• mini pepperoni

Instructions

1. 1 Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
4. 4 Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
5. 5 Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

By crystal

Ingredients

• ✓ sugar
• olive oil
• gnocchi
• garlic
• red pepper flakes
• salt
• plum tomato
• mozzarella ball
• parsley
• basil

Instructions

1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Ingredients

• ✓ sugar
• olive oil
• eggplant
• green bell pepper
• onion
• garlic
• tomato
• tomato paste
• water
• egg noodle

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3. 3 When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

By DIZTHEWONDERKID

Ingredients

• ✓ sugar
• ground beef
• onion
• three cheese spaghetti sauce
• tomato
• kidney bean
• water
• mushroom
• pepperoni
• beef bouillon
• chili powder
• cheddar cheese

Instructions

1. 1 Crumble ground beef into a large stockpot over medium-high heat; add onion. Cook and stir until beef is evenly browned, 5 to 7 minutes. Drain; discard grease.
2. 2 Stir spaghetti sauce, diced tomatoes, kidney beans, water, mushrooms, pepperoni, bouillon, chili powder, and sugar into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors blend, about 30 minutes.
3. 3 Garnish servings with Cheddar cheese.

By AmyHood

Ingredients

• ✓ sugar
• olive oil
• zucchini
• cooking spray
• all-purpose flour
• active dry yeast
• salt
• vegetable oil
• water
• pizza sauce
• mozzarella cheese
• mascarpone cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Fry the zucchini in the oil until golden brown, 5 to 8 minutes on each side. Remove from heat and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch pizza pan with cooking spray.
3. 3 Combine the flour, yeast, sugar, and salt in a bowl. Slowly stir in the vegetable oil and warm water. Knead the dough until well blended. On a floured surface, roll the dough out with a rolling pin to fit the prepared pizza pan. Roll the crust thin, and fold over the edges to form a rim. Spread the pizza sauce over the dough, and sprinkle the mozzarella cheese on top. Arrange the zucchini slices over the cheese.
4. 4 Bake in the preheated oven until the cheese is melted and the crust is browned, about 15 minutes. Spoon dollops of mascarpone cheese over the pizza. The cheese will melt onto the pizza and spread naturally. Allow the pizza to cool for 5 to 10 minutes before slicing and serving.

By cdelemos

Ingredients

• ✓ sugar
• vegetable oil
• eggplant
• celery
• onion
• green bell pepper
• tomato paste
• red wine vinegar
• caper
• salt
• green olive
• pimento
• black olive

Instructions

1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Ingredients

• ✓ sugar
• cherry tomato
• olive oil
• shallot
• garlic
• balsamic vinegar
• salt
• black pepper
• red pepper flakes
• penne pasta
• basil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
3. 3 Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
4. 4 Meanwhile, 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. Drain pasta and return to the pot.
5. 5 Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.

By Kim