Healthy Food Recipes

Ingredients :

·         1 large head garlic, unpeeled

·         2 tablespoons olive oil

·         1 large red onion, cut into 1/2−inch−thick rings

·         1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved

·         1 − 12 inch pizza dough shell (uncooked)

·         2 cups grated mozzarella cheese (about 6 ounces)

·         1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips

·         2/3 cup (about 2 1/2 ounces) crumbled feta cheese

·         4 tablespoons chopped fresh basil or 1 tablespoon dried

·         2 tablespoons chopped fresh parsley

How To Make :

·         Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with

·         1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.

·         Remove from oven,  let cool.

·         Using fingers, squeeze out roasted garlic cloves into food processor,  add sun−dried tomatoes. Using on/off turns, process until almost  smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

·         Prepare pizza dough of choice and have it ready to be topped.

·         Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

·         Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Ingredients :

·         2 tablespoons extra virgin olive oil

·         1/2 lb. plum (Roma) tomatoes, chopped in 1/2″ pieces

·         1 clove garlic, crushed and finely chopped

·         1/2 tsp. salt

·         1 12″ uncooked NY Style dough crust

·         6 oz. mozzarella cheese, shredded

·         6 fresh basil leaves cut into julienne strips

·         extra virgin olive oil

·         1/4 cup fresh shredded parmesan cheese

How To Make :

·         Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.

·         Allow to marinate while making dough.

·         Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on

·         pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil.

·         Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Ingredients :

·         1 Medium Onion, sliced

·         1 Medium Green pepper, sliced

·         8 oz. Mushrooms, sliced

·         8 oz. Roast beef, shaved

·         3 tbls. Worchestershire sauce

·         1/4 teas. Black pepper

·         1 Batch Sicilian Thick Crust Dough

·         3 tbls. Olive oil

·         1 teas. Crushed garlic

·         4 cups provolone cheese

·         1/4 cups Parmesan cheese, grated

How to Make :

·         Saute vegetables in 1 tb. olive oil until limp; add roast beef.

·         Cook for three more minutes. Add Worchestershire sauce and pepper;

·         stir and remove from heat. Set aside. Brush prepared dough with

·         3 tb. olive oil and spread crushed garlic over entire surface of dough.

·         Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan.

·         Bake in preheated 500F oven until cheese is melted and bubbly.

·         Let sit 5 minutes before cutting and serving.