Recipes

Roasted Vegetable Pizza

Roasted Vegetable Pizza

Couverts6
Total time 50 minutes
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Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 medium yellow or red bell pepper cut into 1-inch pieces
  • 1 medium onion cut into thin wedges
  • 3 tablespoons olive oil
  • ¾ teaspoon coarse kosher or sea salt
  • 2 cups Gold Medal all-purpose flour
  • 1 tablespoon sugar
  • 1¼ teaspoons regular active dry yeast
  • ¾ cup warm water
  • 2 tablespoons chopped fresh basil
  • 2 cans 14.5 oz each fire-roasted diced tomatoes, drained
  • 1 package 4 oz crumbled goat cheese

Instructions

  • Heat oven to 450°F.
  • In ungreased 15 x 10 x 1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil.
  • Sprinkle with ¼ teaspoon of the salt; toss to mix.
  • Spread evenly in pan.
  • Bake 12 to 16 minutes, stirring once, until vegetables are tender.
  • Meanwhile, in medium bowl, stir 1 cup of the flour, the sugar, yeast, remaining ½ teaspoon salt, the warm water and 1 tablespoon of the remaining oil.
  • Beat with electric mixer on low speed 30 seconds.
  • Beat on high speed 1 minute.
  • Stir in remaining 1 cup flour and the basil to form a soft dough.
  • On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
  • Cover; let rest 10 minutes.
  • Spray large cookie sheet with cooking spray.
  • On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
  • Bake 12 to 14 minutes or until light golden brown.
  • Brush crust with remaining 1 tablespoon oil.
  • Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese.
  • Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
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Course; Pizza / Vegetables
Cuisine; European / Italian
Diets; Vegetarian

Mediterranean Pizza

Mediterranean Pizza

Couverts6
Total time 35 minutes
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Ingredients

Crust

  • 2 tablespoons cornmeal
  • 2½ cups Original Bisquick mix
  • 1 package fast-acting dry yeast 2¼ teaspoons
  • ½ cup plus 3 tablespoons warm water 105°F to 115°F

Topping

  • ½ cup basil pesto
  • ½ cup sun-dried tomatoes in oil drained, cut into ½-inch pieces
  • 1 can 14 oz artichoke hearts, drained, chopped
  • 1 cup shredded mozzarella cheese 4 oz
  • 1 package 4 oz crumbled feta cheese (1 cup)

Instructions

  • Heat oven to 425°F.
  • Lightly grease 15 x 10 x 1-inch pan with shortening or cooking spray.
  • Sprinkle with cornmeal, tapping off any excess.
  • In large bowl, stir Bisquick mix and yeast.
  • Add water; stir until dough leaves side of bowl.
  • On surface sprinkled with additional Bisquick mix, lightly knead dough 1 minute.
  • Roll out to 15 x 10-inch rectangle.
  • Place dough in pan; crimp edges, forming a rim.
  • Spread pesto over dough.
  • Sprinkle tomatoes, artichokes, mozzarella cheese and feta cheese evenly over top.
  • Bake 12 to 15 minutes or until cheese is melted and crust is golden brown.

Notes & Wine Advice

If you’re an olive fan, top the pizza with sliced ripe olives or Greek olives to continue the Mediterranean theme.
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Course; Pizza
Cuisine; European / Italian / Mediterranean
Diets; Vegetarian

Tuscan Broccoli Pizza

Tuscan Broccoli Pizza

Couverts8
Total time 30 minutes
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Ingredients

  • 1 bag 11.8 oz frozen Tuscan seasoned broccoli
  • 1 can 13.8 oz refrigerated artisan pizza crust with whole grain
  • 1 tablespoon olive oil
  • 1 clove garlic finely chopped
  • 1 cup sliced fresh mushrooms 3 oz
  • ½ cup sliced sun-dried tomatoes in oil
  • 1½ cups shredded Italian cheese blend 6 oz
  • ½ teaspoon crushed red pepper flakes if desired

Instructions

  • Heat oven to 400°F.
  • Grease large dark cookie sheet with shortening or cooking spray.
  • Cook broccoli as directed on bag; cool 10 minutes.
  • Meanwhile, unroll dough on cookie sheet; starting at center, press into 15 x 12-inch rectangle.
  • Bake about 8 minutes or until light golden brown.
  • In small bowl, mix oil and garlic.
  • Brush on pizza crust.
  • Top with mushrooms, broccoli, tomatoes, cheese and pepper flakes.
  • Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted.
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Course; Cheese / Pizza / Vegetables
Cuisine; European / Italian
Diets; Vegan

Caribbean Black Bean Pizza

Caribbean Black Bean Pizza

Couverts9
Total time 30 minutes
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Ingredients

  • 1 can 13.8 oz refrigerated classic pizza crust or 1 can (11 oz) refrigerated thin pizza crust
  • 1 can 8 oz no-salt-added tomato sauce
  • 2 cans 15 oz each black beans, drained, rinsed
  • 1 can 8 oz pineapple tidbits in juice, well drained
  • ½ fresh lime or 4 teaspoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1½ cups shredded mozzarella cheese 6 oz

Instructions

  • If using classic crust: Heat oven to 425°F.
  • Spray or grease 15 x 10 x 1-inch pan.
  • Unroll dough in pan.
  • Starting at center, press out dough to edge of pan.
  • If using thin crust: Heat oven to 400°F.
  • Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet.
  • Unroll dough on cookie sheet.
  • Starting at center, press dough into 15 x 10-inch rectangle.
  • Spread tomato sauce evenly over crust.
  • Top with beans and pineapple.
  • Squeeze lime juice over toppings.
  • Top with cilantro and cheese.
  • Bake classic crust 12 to 15 minutes, thin crust 11 to 14 minutes, or until bottom of crust is deep golden brown.

Notes & Wine Advice

If desired, 1 cup (4 ounces) chopped 97% fat-free smoked turkey breast can be substituted for 1 can of the beans.
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Course; Pizza
Cuisine; Caribbean
Diets; Vegetarian

Tomato-Basil Pizza

Tomato-Basil Pizza

Couverts8
Total time 35 minutes
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Ingredients

  • 2¼ cups Original Bisquick® mix
  • ¼ to ⅓ cup cornmeal
  • ⅔ cup milk
  • 1 jar 10 oz basil pesto
  • 1 plum Roma tomato, thinly sliced
  • 2 cups shredded mozzarella cheese 8 oz
  • ½ cup shredded Parmesan cheese
  • ¼ cup thinly sliced fresh basil leaves
  • 1 tablespoon olive oil

Instructions

  • Heat oven to 450°F.
  • Spray large cookie sheet with cooking spray.
  • In large bowl, stir Bisquick mix, ¼ cup cornmeal, and milk until soft dough forms.
  • Press dough into 13 x 9-inch rectangle on cookie sheet, sprinkling with additional cornmeal as needed to prevent sticking.
  • Pierce dough at 1-inch intervals with a fork.
  • Bake 8 minutes, or until just beginning to brown.
  • Spread pesto over crust.
  • Top with tomato and cheeses.
  • Bake 8 to 10 minutes longer, or until cheese is melted.
  • Sprinkle with basil and olive oil.

Notes & Wine Advice

Go greener! In addition to chopped fresh basil, sprinkle ¼ cup thinly sliced arugula over the baked pizza.
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Course; Pizza
Cuisine; European / Italian
Diets; Vegetarian

Fresh Mozzarella and Tomato Pizza

Fresh Mozzarella and Tomato Pizza

Couverts8
Total time 3 hours 15 minutes
Deel op Facebook Print Recipe

Ingredients

Crust

  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • ½ cup warm water 105°F to 115°F
  • 1¼ to 1½ cups Gold Medal® all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon olive oil

Topping

  • 4 oz fresh mozzarella cheese well drained
  • 2 plum Roma tomatoes, thinly sliced
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup thin strips fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon small capers if desired
  • 1 tablespoon olive oil

Instructions

  • In large bowl, dissolve yeast in warm water.
  • Stir in half of the flour, the salt, sugar and 1 teaspoon oil.
  • Stir in enough of the remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface.
  • Knead about 10 minutes or until smooth and springy.
  • Grease large bowl with shortening.
  • Place dough in bowl, turning dough to grease all sides.
  • Cover; let rise in warm place 20 minutes.
  • Gently push fist into dough to deflate.
  • Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate. )
  • Move oven rack to lowest position.
  • Heat oven to 425°F.
  • Grease cookie sheet or 12-inch pizza pan with oil.
  • Sprinkle with cornmeal.
  • Using floured fingers, pat dough into 12-inch round on cookie sheet or pat in pizza pan.
  • Press dough from center to edge so edge is slightly thicker than center.
  • Cut cheese into ¼-inch slices.
  • Place cheese on dough to within ½ inch of edge.
  • Arrange tomatoes on cheese.
  • Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers.
  • Drizzle with 1 tablespoon oil.
  • Bake about 20 minutes or until crust is golden brown and cheese is melted.
  • Sprinkle with remaining 2 tablespoons basil.

Notes & Wine Advice

Shredded Mozzarella and Tomato Pizza: Substitute 2 cups shredded mozzarella cheese (8 oz) for the fresh mozzarella. Sprinkle 1 cup of the cheese over dough. Add remaining ingredients as directed—except sprinkle with remaining 1 cup cheese before drizzling with oil.
Tip Fresh mozzarella is very different from the familiar blocks of mozzarella or shredded mozzarella. The fresh version is usually made with whole milk, is white colored and has a delicate, sweet, milky flavor and much softer texture. Some cheese shops, delis and large supermarkets may carry an Italian import called “buffalo mozzarella,” which is made with water buffalo milk or a combination of cow’s and water buffalo milk. Fresh mozzarella is packed in water or whey and is often formed into balls or slices.
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Course; Pizza
Cuisine; European / Italian
Diets; Vegetarian

Fish Fillets with Fresh Tomato Salsa

Fish Fillets with Fresh Tomato Salsa

Couverts4
Total time 45 minutes
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Ingredients

Potatoes

  • 1 lb fingerling potatoes halved if necessary to make same size
  • 1 teaspoon olive oil
  • 1 teaspoon herbes de Provence
  • ¼ teaspoon salt

Salsa

  • 1 cup diced tomato
  • 2 tablespoons diced shallot
  • 2 cloves garlic finely chopped
  • 2 tablespoons lemon juice
  • ⅛ teaspoon salt

Fish

  • 4 4 oz white fish fillets (mahimahi or cod)
  • 2 teaspoons olive oil
  • ½ teaspoon herbes de Provence
  • ¼ teaspoon salt

Garnish

  • ¼ cup shredded fresh basil leaves

Instructions

  • Heat oven to 425°F.
  • Line 15 x 10 x 1-inch pan with foil.
  • In large bowl, mix all potato ingredients; toss to coat.
  • Spread in single layer on pan.
  • Bake 20 to 25 minutes or until potatoes are tender when pierced with fork.
  • Meanwhile, in medium bowl, mix all salsa ingredients; set aside.
  • Rub fish with 1 teaspoon of the oil, ½ teaspoon herbes de Provence and ¼ teaspoon salt; set aside.
  • In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.
  • Cook fish 4 to 5 minutes, or until it releases easily from pan.
  • Turn; cook 4 to 5 minutes longer or until cooked to internal temperature of 145°F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates.
  • Top each piece of fish with salsa and basil.

Notes & Wine Advice

If you are using a thinner fish like tilapia instead of cod or mahimahi, take care to reduce the cooking time by about half.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
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Course; Fish / Main Course

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Couverts6
Total time 1 hour 25 minutes
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Ingredients

Tomato Jam

  • 6 medium plum Roma tomatoes, seeded, chopped
  • ¼ cup granulated sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons butter
  • 1 to 2 teaspoons hot pepper sauce
  • ½ teaspoon salt

Waffles

  • 2 cups Original Bisquick mix
  • 1⅓ cups milk
  • 1 egg
  • 2 tablespoons olive oil
  • 4 slices bacon crisply cooked and crumbled
  • ½ cup shredded Cheddar cheese 2 oz
  • ⅓ cup chopped fresh basil leaves
  • Fried egg if desired
  • Additional fresh basil leaves if desired

Instructions

  • In 12-inch skillet, heat jam ingredients to boiling over medium-high heat.
  • Reduce heat.
  • Simmer uncovered about 30 minutes, stirring occasionally, until thickened.
  • Keep warm.
  • Heat waffle maker.
  • In large bowl, stir Bisquick mix, milk, egg and olive oil until well blended; fold in bacon, cheese and chopped basil.
  • Pour ½ cup batter onto center of hot waffle maker; close lid.
  • Cook 3 to 4 minutes or until crisp and golden brown.
  • Repeat with remaining batter.
  • Top each waffle with jam.
  • Top with fried egg; garnish with additional fresh basil.

Notes & Wine Advice

Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before adding batter for each waffle.
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Course; Cheese / Main Course / Pork

Linguine with Tuna and Tomatoes

Linguine with Tuna and Tomatoes

Couverts4
Total time 20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 6 oz uncooked linguine
  • ½ cup crumbled feta cheese 2 oz
  • 2 cups cherry tomatoes quartered, or coarsely chopped tomatoes
  • 1 can 12 oz water-packed white tuna, drained, flaked
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic finely chopped
  • ¼ teaspoon salt

Instructions

  • In 3-quart saucepan, cook linguine to desired doneness as directed on package, omitting salt.
  • Drain; return to saucepan.
  • Reserve 2 tablespoons of the feta cheese for garnish.
  • Add remaining feta cheese and remaining ingredients to linguine; toss to mix.
  • Sprinkle with reserved feta cheese.
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Course; Fish / Main Course / Pasta

Zucchini Noodles with Marinara

Zucchini Noodles with Marinara

Couverts4
Total time 30 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 2 pints cherry tomatoes quartered
  • 4 cloves garlic finely chopped
  • 2 large fresh basil sprigs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 lb medium zucchini
  • 2 tablespoons shredded Parmesan cheese if desired

Instructions

  • In 8-inch skillet, heat oil over medium-high heat until hot.
  • Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture.
  • Cook 10 to 15 minutes or until basil starts to darken in color.
  • Add salt and pepper; remove from heat.
  • Remove basil sprigs by their stems with a fork.
  • While sauce is cooking, make zucchini noodles.
  • Using vegetable peeler, pull peeler down side of zucchini, making long strips.
  • Stop when getting to the seedy core.
  • Repeat with other sides of zucchini, until only seedy core is left.
  • Repeat with remaining zucchini.
  • Discard cores.
  • Divide zucchini noodles among 4 serving bowls.
  • Top with sauce; sprinkle with cheese.

Notes & Wine Advice

This is a great recipe to use when zucchini is in season and abundantly available. Zucchini noodles are delicious with just olive oil, lemon juice, salt and pepper if you do not have time to make the marinara sauce.
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Course; Main Course / Noodles / Vegetables
Diets; Vegetarian