• 9/5 Cheese Pizza Day - 3

    From Dave Drum@1:3634/12 to All on Sat Sep 4 04:45:00 2021
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    Title: Triple Cheese Pizzas
    Categories: Pizza, Cheese
    Yield: 4 Servings

    1 lg Boboli crust
    6 tb Purchased pesto sauce
    1 c Fontina cheese; grated
    5 Plum tomatoes; seeded, thin
    - sliced
    2 ts Dried oregano
    1/2 c Mozzarella cheese; grated
    1/4 c Parmesan; grated
    Fresh basil leaves; opt

    Set oven @ 500ºF/260ºC.

    Place pizza crust on large baking sheet. Spread pesto
    over. Sprinkle evenly with Fontina. Arrange tomate
    slices over. Season with pepper. Sprinkle oregano over,
    then mozzarella and Parmesan cheese. Bake until crust is
    golden brown and topping bubbles, about 10 minutes.
    Garnish with basil leaves.

    Waldine Van Geffen

    RECIPE FROM: https://recipesource.com

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  • From Dave Drum@1:18/200 to All on Sat Sep 3 16:10:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Triple Cheese Pizzas
    Categories: Pizza, Cheese
    Yield: 4 Servings

    1 lg Boboli crust
    6 tb Purchased pesto sauce
    1 c Fontina cheese; grated
    5 Plum tomatoes; seeded, thin
    - sliced
    2 ts Dried oregano
    1/2 c Mozzarella cheese; grated
    1/4 c Parmesan; grated
    Fresh basil leaves; opt

    Set oven @ 500+|F/260+|C.

    Place pizza crust on large baking sheet. Spread pesto
    over. Sprinkle evenly with Fontina. Arrange tomate
    slices over. Season with pepper. Sprinkle oregano over,
    then mozzarella and Parmesan cheese. Bake until crust is
    golden brown and topping bubbles, about 10 minutes.
    Garnish with basil leaves.

    Waldine Van Geffen

    RECIPE FROM: https://recipesource.com

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  • From Dave Drum@1:2320/105 to All on Mon Sep 4 17:01:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gorgonzola & Mortgage Lifter Tomato Pizza
    Categories: Pizza, Cheese, Breads, Vegetables, Chilies
    Yield: 4 Servings

    2 1/4 ts (1 pkg) active dry yeast
    1/3 c Warm water (110-|F/40-|C)
    1/2 c Whole wheat flour
    1/2 c All-purpose flour
    1 tb Vital wheat gluten *
    1 ts Extra virgin olive oil
    1/2 ts Kosher salt
    Cooking spray
    1 tb Cornmeal
    3/4 c (3 oz) shredded mozzarella
    1/2 c (2 oz) crumbled Gorgonzola
    2 Mortgage Lifter tomatoes;
    - into 1/4" slices
    2 tb Chopped fresh basil
    1 cl Garlic; minced
    1/4 ts Salt
    1/4 ts Crushed red pepper

    Mortgage Lifter tomatoes, a pink-fleshed beefsteak
    variety, are also often labeled "Radiator Charlie".
    Substitute another pink or red-fleshed beefsteak,
    if necessary.

    Dissolve yeast in 1/3 cup warm water in a large bowl;
    let stand 5 minutes. Lightly spoon flours into dry
    measuring cups, and level with a knife. Add flours,
    wheat gluten, oil, and 1/2 teaspoon kosher salt; stir
    until a soft dough forms.

    Turn dough out onto a lightly floured surface. Knead
    until smooth and elastic (about 3 minutes). Place dough
    in a bowl coated with cooking spray, turning to coat
    top. Cover and let rise in a warm place (85-|), free
    from drafts, 1 hour or until doubled in size. (Press
    two fingers into dough. If indentation remains, dough
    has risen enough.)

    Set oven @ 450-|F/230-|C.

    Punch dough down. Roll dough into a 10" X 14" rectangle
    on a lightly floured surface. Place dough on a baking
    sheet coated with cooking spray and sprinkled with corn
    meal. Cover and let rise in a warm place (85-|F/30-|C),
    free from drafts, 20 minutes.

    Sprinkle cheeses evenly over dough. Arrange tomato
    slices in a single layer over cheese. Combine basil
    and remaining ingredients in a bowl; sprinkle mixture
    evenly over tomatoes.

    Bake at 450-|F/230-|C for 12 minutes or until crust is
    golden brown. Cut pizza in 8 (5" X 3 1/2") rectangles.

    * Vital wheat gluten strengthens the dough. Look for
    it at health-food stores and large supermarkets.

    Recipe by: Jeanne Thiel Kelley, Cooking Light

    From: http://www.myrecipes.com

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