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4 ounces shredded Mozzarella cheese
Ground black pepper to taste
1 14-1/2-ounce can diced tomatoes with basil and garlic, drained
1 cup sliced mushrooms
8 slices French bread, diagonally sliced 1/2-inch thick

Directions

In 10-inch nonstick skillet, combine sliced pork chops, tomatoes, pizza sauce and mushrooms. Cook over medium heat, stirring, until heated through, about 5 minutes. Meanwhile, toast bread under broiler; arrange bread on serving plates. Reduce heat to low; top mixture with cheese and cover to melt cheese, about 1 to 2 minutes. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.

Makes 4 servings

Ingredients

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1 Italian bread shell

16 oz ricotta cheese
2 cloves garlic, minced
2 1/2 cups fresh spinach
2 tsp crushed oregano
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup roasted red bell pepper strips
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese(2 oz.)

Directions

Preheat oven to 450F.

Place bread shell on baking sheet.

In bowl combine ricotta cheese and garlic. Spread over bread shell.

Sprinkle with spinach and oregano.

Top with mozzarella cheese, roasted pepper, olives and Parmesan cheese.

Bake about 10 minutes or until heated through and cheese melts.
Garnish with fresh oregano, if desired.

Makes 4 servings

Fresh is Best: They may have the same last name, but the similarity ends there. Fresh mozzarella made from whole milk has a much softer texture and sweeter, more delicate flavor than regular mozzarella, which is made in low-fat and nonfat versions and is aged to give it a longer shelf life. Fresh mozzarella, usually packaged in whey or water and shaped into irregular balls, must be eaten within a few days of purchase. It’s available in Italian markets and cheese shops and increasingly, in many supermarkets.

Ingredients

1 16-ounce italian bread shell (boboli)
2 plum tomatoes, thinly sliced
1 large yellow or red tomato, thinly sliced
4 ounces fresh mozzarella or buffalo mozzarella cheese, thinly sliced
1/3 cup halved, pitted kalamata olives
1 tablespoon olive oil
1 cup coarsely chopped escarole or curly endive
1/4 cup shredded pecorino romano or parmesan cheese (1 ounce)

Directions

Top bread shell with tomatoes, mozzarella cheese, and olives. Drizzle oil over all. Fold a 24×18-inch piece of heavy foil in half lengthwise. Place on foil, turning edges of foil up to edge of pizza.

In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan. Place pizza on the grill rack over the drip pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling. To serve, sprinkle cheese and freshly ground black pepper over pizza.

Makes 4 serving

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Ingredients
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3 tablespoons olive oil
4 large onions, sliced (4 cups)
1 teaspoon bouquet garni seasoning
1 16-ounce package hot roll mix

1/2 cup sliced pitted ripe olives
1/2 of a 2-ounce can anchovy fillets, drained and halved lengthwise

Directions

Heat 2 tablespoons of the oil in a 12-inch skillet. Add onion and bouquet garni seasoning; cover and cook over medium-low heat for 15 to 20 minutes or until onion is tender, stirring after 10 minutes. Uncover; add remaining oil. Cook and stir mixture over medium-high heat for 8 to 10 minutes or until onion is golden. Set aside.

Heat oven to 425 degrees F. Prepare hot roll mix for pizza crust according to package directions. Divide dough into eight equal pieces. On a lightly floured surface, roll each piece into a 4-1/2-inch circle. Place circles on lightly greased cookie sheets; press dimples into the dough with your fingertips. Bake for 7 minutes.

Remove from oven. Divide onion mixture among circles. Top with olives then with anchovies in an X pattern. Bake 10 minutes more or until edges are golden. Serve hot.

Makes 16 servings

Ingredients

1/2 of a 10-ounce package frozen chopped spinach

1 1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup coarsely chopped turkey pepperoni or pepperoni
1 teaspoon dried basil, crushed
1/4 teaspoon coarsely ground pepper
12 small portobello mushrooms (3 to 4 inches in diameter)

2 tablespoons margarine, melted

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Directions

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ice storm the free Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil, and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with margarine. Spoon 2 tablespoons spinach mixture into each.

Bake in a 350 degree F oven about 12 minutes or until heated through. (Or, place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes.) If desired, garnish with fresh basil.

Makes 12 appetizer

Ingredients

1 6 or 6 1/2 ounce package pizza crust mix
1 cup salsa
1/4 teaspoon ground cinnamon

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1/4 teaspoon ground cumin
2 cups sliced or chopped cooked chicken or turkey
1/2 cup dried cranberries or raisins

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1/2 cup pitted green olives coarsely chopped
1/4 cup sliced green onion or chopped onion
1 tablespoon sliced almonds
1 cup shredded manchego or monterey jack cheese (4 ounces)
1 tablespoon snipped fresh cilantro

Directions

Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15×10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.

Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally.

Makes 24 serving

Ingredients

1 10-ounce package refrigerated pizza dough
3/4 cup shredded mozzarella cheese (3 ounces)
3/4 cup shredded gouda or fontina cheese (3 ounces)
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1/3 cup crumbled blue cheese
freshly ground pepper
2 to 4 tablespoons snipped fresh herbs

Directions

Heat oven to 425 degrees F. Unroll the pizza dough on a lightly floured surface. Roll into a 13-1/2×9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on a lightly greased cookie sheet. If desired, press the edges of each piece with a fork. Bake for 4 to 5 minutes or until lightly browned.

Sprinkle each square with mozzarella, Gouda, or fontina cheese, blue cheese, and pepper. Bake 5 to 6 minutes more or until cheeses melt. Remove from oven and sprinkle with herbs.

Makes 12 servings

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Ingredients

8 4-inch pita bread rounds
1/2 of a 7-ounce container hummus
3/4 cup roasted sweet red peppers, drained and chopped

1/2 cup crumbled feta cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
8 pitted kalamata olives, halved
8 oregano leaves or small sprigs

Directions

Heat oven to 425 degrees F. Place pita rounds on an ungreased cookie sheet. Bake for 3 minutes.

Spread each pita with hummus; top with red peppers, feta, and mozzaella. Bake for 6 minutes more or until cheese has melted and edges are lightly browned. Top with olives and oregano. To serve, cut pizzettas in half.

Makes 16 servings

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1 large sweet onion, thinly sliced and separated into rings
1 large yellow or red sweet pepper, cut into thin bite-size strips
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2 tablespoons olive oil or cooking oil
1 16-ounce package boboli (12-inch italian bread shell)
1 4-1/2-ounce can chopped ripe olives, drained
4 ounces semi-soft goat cheese (chevre), cut into small pieces
2 tablespoons toasted pine nuts or toasted chopped walnuts
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
small fresh oregano leaves (optional)

Directions

In a large skillet cook onion and yellow or red sweet pepper in hot oil until very tender. Set aside.

Place the bread shell on a lightly greased baking sheet. Sprinkle ripe olives over bread shell. Top with onion mixture. Sprinkle with goat cheese, pine nuts or walnuts, and snipped oregano. Bake in a 400 degree F oven about 8 minutes or until heated through. If desired, top with whole oregano leaves

Makes 12 Appitizer size servings

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Ingredients

1 10-ounce package refrigerated pizza dough

3 plum tomatoes, sliced

1 6-ounce package peeled and deveined, cooked medium shrimp, halved lengthwise
2 tablespoons snipped fresh oregano
crushed red pepper
3/4 cup shredded four-cheese italian-blend cheese or mozzarella cheese (3 ounces)

Directions

Heat oven to 425 degrees F. Unroll the pizza dough onto a lightly floured surface. Roll into a 13-1/2×9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on a lightly greased cookie sheet. If desired, fold over about 1/2 inch of dough on each edge; press with a fork. Bake for 4 to 5 minutes or until lightly browned.

Place three or four tomato slices on each square. Top each with four to six pieces of shrimp. Sprinkle with oregano and crushed red pepper. Sprinkle with cheese. Bake 5 to 6 minutes more or until cheese melts.

Makes 6 servings