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Pizza with Mozzarella

When time is of the essence, who says you can’t make a “homemade” pizza with store-bought crust? You can use supermarket pizza dough, plain or whole wheat pitas, American flour tortillas, matzoh, or toasted English muffins. All of your energy can go toward preparing tempting toppings.

Preheat the oven to 424 degrees F. Grease a large cookie sheet with olive oil and divide the pizza dough in half or smaller if desired. On floured surface, roll and flatten each dough until it is 1/4-inch or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edge; you can use pesto sauce or tomato sauce .

Add your favorite topping; here are some of our favorite:

* Sautéed kale: Heat olive oil over a medium skillet. With a knife remove the Kale’s leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with salad spinner or with a dry clean kitchen towel. Add to the skillet and saute until tender.

* Cut zucchini to thin slices and arrange them in lightly greased baking sheet. Add garlic clove, if desired, to the baking sheet and brush them with olive oil. Place in heated oven on the top rack and bake until the zucchini is lightly brown. The garlic cloves may need some extra time in the oven. In the meanwhile, peel and slice beets and place in a microwave safe bowl with water to cover and heat for 5 minutes, check with a fork if tender, if not add few more minutes and check again.


*Roasted Beets: Scrub beets under cold water. Wrap in silver foil – roast on high oven (475 degrees) for an hour or two. They’re done when they can be speared by a knife. Open up foil and slice beets.

Arrange toppings on your select crust, add Natural and Kosher mozzarella cheese and put in the oven until its golden brown, or until desired. You may bake your crust before if you prefer more crunch. Delicious!


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