Tomato and Basil Pesto Pizza

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Ingredients

  • 1 prebaked pizza crust
  • 2 tablespoons pesto
  • 2 garlic cloves, chopped
  • 1 cup mozzarella cheese
  • 2 large tomatos, chopped
  • 1/4 cup thinly sliced basil

Directions

  1. Preheat oven to 450° F.
  2. Spread pesto evenly over pizza crust. Top with garlic, tomato, and cheese. 
  3. Bake for 5 minutes. Sprinkle with basil and cook for another 8 minutes. Serve.

Adapted from Cooking Light’s The Essential Dinner Tonight Cookbook.

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Mushroom Marinara Sandwiches

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Ever since I stopped eating meat, I’ve been looking for a meatless/vegetarian version of a meatball sub. These sandwiches really hit the spot and are a great substitution. While my boyfriend is a meat and sauerkraut kind of guy and these meatless substitutions aren’t the same for him, I definitely did not miss the meatballs at all.

Servings: 4  Total time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 onion, sliced
  • 1 cup marinara sauce
  • 1/2 tablespoon basil
  • 1 teaspoon oregano
  • 2 cups baby portobello mushrooms
  • 1 cup mozzarella cheese
  • salt
  • black pepper
  • 4 sandwich rolls

Directions

  1. Heat olive oil in a large skillet over medium heat. Add garlic, mushrooms, and onions and cook for 8 minutes.
  2. Add marinara sauce, basil and oregano and cook for 10 minutes. Season with salt and pepper to taste.
  3. Evenly divide mushroom mixture over 4 rolls. Top with mozzarella cheese.
  4. Turn on oven broiler and place sandwiches on a baking sheet. Heat for 2 to 3 minutes, or until cheese melts.

Adapted from MyFoodDiary.com.

Spinach and Artichoke Pizza

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Servings: 4  Total Time: 30 minutes

Ingredients

  • 1 pizza crust
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cups baby spinach
  • 1 can artichoke hearts, quartered
  • 1 garlic clove, minced
  • 1 shallot, sliced
  • 2 tablespoon2 olive oil
  • 1 roma tomato, diced

Directions

  1. Preheat oven to 400ºF.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add shallot and cook until softened. Add spinach and cook until wilted.
  3. Spread 1 tablespoon olive oil over pizza crust. Top with cheese, artichokes, garlic, and cooked spinach and shallot.
  4. Bake for 8 to 10 minutes or until cheese is melted.
  5. Remove from oven and top with diced tomato.

Adapted from 5 Minutes for Mom.

Eggplant Grilled Cheese

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 4 eggplant slices, cut 1/2 inch thick
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • salt
  • black pepper
  • 8 slices sourdough or country bread

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add eggplant slices and sauté for 5 minutes. Season to taste with salt and black pepper.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the cooked eggplant and tomato slices on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from the New York Times’ Grilled Eggplant Panini recipe.

Spinach and Artichoke Grilled Cheese

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 8 slices of country bread
  • 2 cups shredded mozzarella
  • 1/2 cup shredded parmesan
  • 4 cups fresh baby spinach, with stems removed
  • 1 can artichoke hearts, chopped
  • 1 tablespoon olive oil

Directions

  1. Heat olive oil in a large nonstick skillet over medium high heat. Cook spinach until wilted, about 2 minutes. Remove spinach from skillet.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the spinach and artichoke hearts on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Turn heat down to medium. Grill each side of the sandwich on the skillet until golden brown. Repeat steps 2 and 3 for remaining sandwiches.

Adapted from pdxfoodlove’s Spinach and Artichoke Grilled Cheese recipe.

Eggplant Parmesan

Servings: 4  –  Total time: 45 minutes

Ingredients

  • 1 large eggplant, thinly sliced
  • 3 eggs
  • 2 cups bread crumbs
  • 3 cups spaghetti sauce
  • 8 ounces mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon basil
  • 8 ounces uncooked penne pasta

Directions

  1. Preheat oven to 350°F.
  2. Whisk egg in a bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet and bake for 5 minutes on each side.
  3. In a 9-in x 13-in baking dish, spread spaghetti sauce in a thin layer on the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients with cheese as the last layer on top.
  4. Bake for 35 minutes or until golden brown.
  5. While eggplant bakes, cook pasta according to package directions. Serve eggplant over pasta.

Adapted from Allrecipes.com’s Eggplant Parmesan II recipe.

Tomato and Mozzarella Panini

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons sun-dried tomato pesto
  • 8 slices sourdough or country bread
  • 1 cup shredded mozzarella cheese
  • basil leaves

Directions

  1. Preheat oven to 400°F. Slice Roma tomatoes and place on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning and salt and black pepper to taste. Bake for 25 minutes, or until beginning to brown.
  2. Spread 1 tablespoon sun-dried tomato pesto onto a slice of bread. Top with 1/4 of the roasted tomatoes and basil leaves. Sprinkle 1/4 cup mozzarella cheese on top and complete sandwich with another slice of bread. Repeat for remaining 3 sandwiches.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from Oh My Veggies’ Panera-style Tomato & Mozzarella Panini recipe.