All Posts By:

Patrick Dulmage

Beef/ Italian/ Pork

Roasted Italian Meatballs

On the menu tonight – Roasted Italian Meatballs!

Usually, if I have meatballs, they are over spaghetti. But, I’ve also had meatballs served as an appetizer. However you want them, these Roasted Italian Meatballs are DELICIOUS!

I made mine with ground beef, pork, and veal, a pound each. If you’re thinking that’s the same mix used for meatloaf, you’re right! You could use the recipe I’m giving for a meatloaf and it would be fantastic. Ask me how I know. 😉 This time, I decided to make roasted meatballs and served them as an appetizer. They would be great in spaghetti or over polenta.

However you decide to serve them, I hope you make this dish!

Roasted Italian Meatballs

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Roasted Italian Meatballs

Ingredients

  • 1lb ground beef
  • 1lb ground pork
  • 1 lb ground veal
  • 2 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • 3-4 Tbsp Italian Parsley, chopped
  • 1 cup red wine, one you would drink - not cooking wine
  • 1/3 cup whole milk
  • 2 tsp Kosher salt (More or less to taste)
  • 2 tsp freshly ground black pepper (More or less to taste)
  • 1/2 cup olive oil

Instructions

1

Pre-heat oven to 400 degrees

2

In a large bowl, combine the ground meats and gently break apart with your fingers

3

Gently fold in the bread crumbs, cheeses, garlic, parsley, eggs, wine, milk, salt and pepper

4

Make sure everything is well combined, but not over-mixed - otherwise the meat balls (or meatloaf) will be tough

5

Prepare two rimmed baking sheets with parchment paper and measure out 2-3 oz balls about 1-2 inches apart. I used a small ice cream scoop

6

Brush the meatballs with olive oil

7

Bake the meatballs for 25-30 minutes, until golden brown.

8

At this point, you could add them to a pot of marinara sauce for an additional 10-15 minutes or so and server over pasta.

9

Otherwise serve meatballs on a plate with a little marinara sauce and either Parmesan or Pecorino cheese.

Italian/ Seafood

Lemon Water Angel Hair Pasta with Shrimp

On the menu tonight, Lemon Water Angel Hair Pasta with Shrimp!

This dish was inspired from watching a show about master pasta makers in Italy. Michelin star chef Peppe Guida, showed a really simple dish that he wanted to impart as much lemon as he could in to the recipe. One of the ways he got the dish so lemony was to add lemon juice to the water. Brilliant! It looked so good, I wanted to try to make it. There aren’t a lot of ingredients and none of them are hard to find, at least the way I made it. Chef Guida’s recipe included the leaves from the lemon tree… those may be pretty hard to find. 🙂

The key to making this is have all your ingredients prepped and ready to go before you get started. Once you get started cooking, the dish comes together pretty quickly.

Mrs LOVES lemony food, so I couldn’t wait to get her feedback on the finished product. I have never used so much lemon in any dish I’ve made. She took one bite and LOVED it! When I tasted it, my reaction was the same. I hope that you’ll try my version of Lemon Water Spaghetti with Shrimp.

Lemon Water Angel Hair Pasta with Shrimp

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Lemon Water Angel Hair Pasta with Shrimp

Ingredients

  • 1 lb Angel Hair Pasta
  • 10 - 16oz peeled, de-veined shrimp (I took the tails off too)
  • 3 Lemons, zested and juiced
  • 1/2 shallot, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup fresh parsley, finely chopped (you could use dry, but you'll be happier with fresh)
  • 4 Tbsp butter
  • 3-4 oz Parmesan cheese, freshly grated
  • 1/2 - 1 tsp red pepper flakes (optional)
  • 3 Tbsp olive oil
  • Kosher salt and pepper to taste

Instructions

1

Prep all your ingredients first!

2

Wash your lemons, zest them, then juice them (Reserve lemon halves for the pasta water)

3

Bring a pot of water to a boil

4

While the water is warming up, pre-heat a large pan over med-high

5

Add the olive oil to the pan

6

Add the butter and shallots to the pan, cook until translucent (if using red pepper flakes, add that too)

7

Once the water comes to a boil, add two or three lemon halves along with a generous amount of salt and half of the lemon juice along with the pasta

8

Add the wine to the pan, cook to reduce by about half

9

Add the shrimp to the pan (make sure the shrimp are laying on their side and none are overlapping each other), season with salt and pepper. Cook about three minutes

10

Reserve about a cup of the pasta water, then drain the spaghetti once it is al dente

11

Add the pasta to the pan along with the grated Parmesan cheese, lemon zest, and half of the chopped parsley. Stir to combine

12

Cut the heat and add the minced garlic along with some of the reserved pasta water. Stir to combine

13

Serve and garnish the plates with more of the chopped parsley

Notes

You could also add basil to the dish. Scallops would be a delicious variation instead of shrimp.

Soup

Roasted Tomato, Shallot, and Garlic Soup with Croutons

On the menu tonight, Roasted Tomato soup!

I’ve been in the mood for a nice bowl of tomato soup and grilled cheese sandwich, but I wanted to take it a step up from a canned tomato soup. SO, I decided to make my own soup. Holy smokes, it turned out fantastic!

There wasn’t anything complicated about this recipe. You can use whatever type tomato you like, but if you use anything larger than cherry tomatoes, I’d recommend at least halving them. Put the tomatoes, shallot, and garlic on a sheet pan and roast. When the timer goes off, let everything cool for about 10-15 minutes and put in your blender. That’s the most complicated part of the process – not bad right? The key is use fresh everything. It calls for basil, use fresh if you can.

The next time you’re craving a bowl of tomato soup, I hope you’ll try this recipe!

Roasted Tomato, Shallot, and Garlic Soup with Croutons

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Roasted Tomato, Shallot, and Garlic Soup with Croutons

Ingredients

  • 3 lbs tomatoes, any variety you like. Roma tomatoes would be fantastic
  • 10 cloves garlic, peeled
  • 1 red bell pepper, de-seeded and sliced into strips
  • 2 shallots, peeled and halved
  • 1/2 fresh basil
  • 2 cups chicken stock
  • 1/2 cup half and half (optional)
  • 1/3 cup olive oil
  • Kosher salt
  • Freshly ground pepper
  • For the croutons, you can use prepared or make your own

Instructions

1

Pre-heat oven to 400 degrees

2

Prepare the tomatoes by halving them (if you use grape tomatoes, don't bother halving them)

3

Smash and peel the garlic cloves

4

Cut the shallots in half and peel

5

De-seed and slice the bell pepper

6

Drizzle the tomatoes, bell pepper, shallots, and garlic with olive oil, then liberally season with Kosher salt and freshly ground pepper

7

Put in the oven for 40 minutes

8

When the timer goes off, remove from the oven and let cool for about 15 minutes

9

Working in batches, put about half the veggies in the blender and blend until very smooth

10

Transfer the blended veggies to a pot

11

Once all the veggies have been blended and put in the pot, add the chicken stock

12

Stir to combine

13

Bring to a boil, then reduce to a simmer for about 10 minutes

14

If using the half and half, add and stir it in now

15

Serve with croutons on top

Notes

A grilled cheese would go really good with this soup.

Breakfast/ Casserole

Breakfast Casserole with Hashbrowns Onions and Bell Peppers

On the menu this morning, Breakfast Casserole with Hashbrowns!

Mrs and I went to an out-of-town wedding, staying with friends, and I offered to make breakfast for our little group. To make sure I didn’t miss getting to hang out with everyone, I made a breakfast casserole ahead of time. So, all I had to do was get up a little early to pop it in the oven to heat it up!

One of the great things about this dish is, once you learn the technique, you can put whatever ingredients you want in this dish (though the way I made it was pretty great, if I do say so myself 😉 ). The base layer is hash browns, but you could also use tater-tots. You’ll want to pre-cook them at least 3/4 of the way. I like them a little crunchy, so I cooked them fully.

Hashbrowns

For the veggies, I used onions, along with red and green bell peppers.

Green and Red Bell Peppers

For the next level, I added the veggies – onions, red and green bell peppers. For the protein, I used chicken breakfast sausage.

While optional, I also used two kinds of cheese – both inside and on top.

Pre-cooked Casserole

At this point, you could cover it and set aside until the day you want to cook it. The egg mixture still needs to be made, added, and then bake. Once you’ve added the egg mixture, bake until it’s melty and bubbly.

Finished Breakfast Casserole

The next time you need to feed a crowd, I hope you’ll try my breakfast casserole with hashbrowns, onions, and bell peppers.

Breakfast Casserole with Hashbrowns

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Breakfast Casserole with Hashbrowns Onions and Bell Peppers

Ingredients

  • 16oz bag hashbrowns or tatertots
  • butter for the baking dish
  • 1 Tbsp olive oil
  • 1 lb chicken breakfast sausage (use whatever sausage you prefer)
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups medium cheddar cheese, grated
  • 1 cup pepper jack cheese, grated
  • 1 cup milk
  • 1/2 cup half and half
  • Kosher salt and freshly ground pepper to taste
  • 1/4-1/8 tsp Cayenne pepper
  • a few dashes of your favorite hot sauce

Instructions

1

Pre-heat the oven to 350 degrees

2

Cook the hashbrowns or tatertots according to package directions (you may want to cook them a little longer if you like them more crispy)

3

While the hashbrowns are baking, pre-heat about a Tbsp of olive oil in a large skillet

4

Add the onions and bell peppers, cook until translucent

5

Add the sausage and break it up with a wooden spoon

6

Cook until the sausage is browned all over and cooked through, then set aside to cool

7

In a large mixing bowl, add the half and half, milk, salt, pepper, cayenne pepper, and eggs - then mix thoroughly

8

Sprinkle about half the cheese over the hash browns, then sprinkle the cooled sausage, onions, and peppers over the hash browns

9

Sprinkle the cheese over the mixture, then pour in the egg mixture evenly over hash browns, and other items in the baking dish

10

Cover with tinfoil and either refrigerate over night or put in a pre-heated oven and bake covered for 20 minutes

11

Remove the tin foil and continue baking for another 30-35 minutes

12

Remove from the oven and let rest about 5-10 minutes

13

Cut in to squares and serve

Notes

Garnish with finely chopped scallions

Chicken/ Soup

Jalapeño Lime Chicken Soup

On the menu tonight, Jalapeño Lime Chicken Soup.

Tonight, I wanted to make a Mexican dish that didn’t have a ton of cheese and tortilla chips. Since it’s cooling off I thought soup would be nice. I wanted Mexican food, but something lighter and without a lot of cheese.

This soup goes together so quickly and easily, it will easily make it in to your regular rotation for meals. I used boneless, skinless chicken thighs, but you could rotisserie chicken to save some time.

If you want a hearty and tasty bowl of soup, I hope you’ll try this Jalapeño Lime Chicken Soup. Let me know if you make it!

Jalapeño Lime Chicken Soup

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Jalapeño Lime Chicken Soup

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 jalapeños, ribs and seeds removed, minced
  • 1/2 of a red onion, minced
  • 4 cups water
  • 1 teaspoon Kosher salt (more as needed)
  • 1 lb boneless skinless chicken thighs (or chicken breast)
  • 2 14-ounce cans white beans, drained (canellini or great northern)
  • 1 16-ounce jar salsa verde
  • Juice of 2 limes
  • Fresh cilantro, sour cream, and shredded cheese for serving

Instructions

1

Pre-heat a large pot over medium heat

2

Add the olive oil, onion and jalapeno. Cook 3-5 minutes until soft and translucent.

3

Add the water and salt. Bring to a boil.

4

Add the raw chicken. Cover and cook for 5-10 minutes.

5

Remove the chicken, set aside to cool.

6

Add the white beans and salsa to the pot. Simmer for 30 minutes

7

Shred/chop the chicken and add it back to the pot.

8

Just before serving, squeeze the juice of one lime into the pot.

9

Cut the remaining lime into wedges for serving.

10

Add the salt; taste and adjust as needed.

11

Serve with fresh cilantro, sour cream, and shredded cheese.

Chicken/ Chili

Chicken Chili with Ancho and Pasilla Chili Peppers

On the menu tonight – Chicken Chili with Ancho and Pasilla Chili Peppers!

We had some dried chili peppers in the pantry and I decided to include them in this recipe. I don’t use a lot of dried chilies in my cooking, so I did a little research on how to use them. Some people take off the stem and throw the whole pepper in hot water to reconstitute, then blend them. Others take off the stem, cut them open to get rid of the seeds, put them in water to reconstitute, then blend. Yet another option is to de-stem, de-seed, and finely chop or even grind and use them as you would any other dry spice. Knowing I would need some liquid for the chili, I opted to de-stem, de-seed, put them in the blender with some water and blend. I didn’t bother using hot water since they’d be going in to a pot of chili that would simmer for a while.

Other than the dried chilies, this batch is very similar to several other chilies that I’ve made. Once I tried the finished product, I will probably always incorporate dried chilies, they added SO much depth of flavor.

The next time you are making chili, I hope you’ll try my recipe and let me know what you think!

Chicken Chili with Ancho and Pasilla Chili Peppers

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Chicken Chili with Ancho and Pasilla Chili Peppers

Ingredients

  • 1 lb ground chicken (light or dark meat, whatever your preference)
  • 1 dried Ancho Chili Pepper
  • 1 dried Pasilla Chili Pepper
  • 1 Vidalia onion, diced
  • 1 Jalapeno, finely diced
  • 3 cloves garlic, minced
  • 2 cans tri-blend beans (you could use whatever bean you like, including Great Northern, Cannellini, Kidney, etc)
  • 1/4 cup masa harina (optional, use this if you want a little thicker chili)
  • 1 can diced tomatoes or 1 can Rotelle tomatoes
  • 1 can tomato sauce
  • 2 Tbsp chili pepper
  • 1 tsp Oregano
  • 1 Tbsp Cumin
  • 1/4 tsp Cayenne pepper
  • 1 tsp Kosher salt
  • 1 tsp freshly ground pepper
  • 1-2 Tbsp olive oil
  • Garnish:
  • chopped scallions
  • diced red or white onion
  • grated cheddar cheese (I used medium cheddar)
  • sour cream

Instructions

1

Prepare the dried chili peppers, cut off the stems, de-seed, rough chop and put them in a blender with 2 cups of water

2

Blend the chilies until smooth and you don't see any chili pieces

3

Pre-heat a large pot over med-high heat

4

Add the olive oil, the onion, and jalapeno. Cook 3-5 minutes

5

Add the dry spices to the pot and mix them in with the onion and jalapeno to bloom them, just a minute or two

6

Add the chicken and break it up so it can caramelize in the pot, 3-5 minutes

7

Add the beans, tomato sauce, tomatoes, blended chili peppers, and garlic. Mix to combine

8

Let the mixture come to a boil, then reduce to a simmer

9

Keep a cup or two of water handy in case it starts to reduce too much

10

Simmer at least 30 minutes

Notes

When I'm preparing to cook, I will pre-measure the dry spices in a small bowl. That way, you don't waste time searching for this or that spice and measuring when you need it. The last thing you want to do is accidentally dump too much of one of the spices in to the pot.

Seafood

Greek-Style Spinach Rice with Shrimp and Dill

On the menu tonight – Greek-Style Spinach Rice with Shrimp and Dill!

Mrs wanted a Mediterranean style dish tonight and this is what I came up with. There weren’t too many ingredients involved and it came together really quickly! The recipe I’m posting calls for the rice to be cooked in the pot. I took a short-cut and used a package of microwave rice – it turned out fantastic.

Even with the prep work, I don’t think it took 30 minutes to put this meal together. I loved how light it was!

If you are looking for something a little lighter and quick, I hope that you will make this dish and let me know what you think.

Greek-Style Spinach Rice with Shrimp and Dill

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Greek-Style Spinach Rice with Shrimp and Dill

Ingredients

  • 2 Tbsp butter
  • 10 oz fresh baby spinach
  • 2 Tbsp extra-virgin olive oil
  • 2 medium shallots, cut in half length-wise and thinly sliced
  • Kosher salt and freshly ground pepper to taste
  • 1 1/2cups long grain white rice, rinsed and drained
  • 1 lb large shrimp, peeled (tails pulled), de-veined, and patted dry
  • 1 cup fresh dill, lightly chopped
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 6-8 oz Feta cheese

Instructions

1

Pre-heat a large skillet over med-high heat

2

Add the butter, then add the spinach

3

Cook a minute or two until the spinach is bright green and a little wilted. Transfer the spinach and any liquid to a bowl and set aside.

4

Add the olive oil and another pat of butter, then add the shallots and a little salt and freshly ground pepper.

5

Cook the shallots until translucent, about two minutes.

6

Add the rice to the pan and let it toast about two minutes, then add the water (2 1/2 cups), along with 1/2 tsp salt and 1/2 tsp freshly ground pepper, stir to combine.

7

**Note - if you are going to use the microwave rice shortcut, just add the cooked rice to the pan with the shallots.

8

Bring the rice to a boil and then reduce the heat to low.

9

Cook until the liquid has been absorbed, about 15-18 minutes

10

Season the shrimp with salt and pepper

11

When the rice is done, remove from the heat.

12

Quickly add the shrimp to the pan, cover the pan/pot and let stand for 10-15 minutes.

13

Use a fork to fluff the rice and mix everything together, re-cover and let stand for another 5 minutes or so.

14

Add the spinach, any liquid in the bowl, the dill, and the lemon juice.

15

Fold everything together, taste and adjust seasonings as needed.

16

Drizzle with a little olive oil and crumble some feta cheese on top, then serve.

Salad Dressing

Homemade Ranch Dressing

After looking at the ingredients in a store-bought salad dressing, I thought I would try to make my own and see how it tastes. Turns out, It is AMAZING!

There aren’t too many ingredients and the best part is you can actually pronounce every ingredient. Also, it will only take you a few minutes to do the little bit of chopping required. The rest of the time is letting the dressing rest in the fridge.

I hope you will take a few minutes one day to make a batch of Ranch Dressing, it is SO much tastier and healthier than the store-bought versions.

Homemade Ranch Dressing

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Homemade Ranch Dressing

Ingredients

  • 1 garlic clove, finely minced
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon white pepper
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/4-1/2 cup Buttermilk (add until you get the consistency you like)
  • 1/4 cup Italian flat leaf parsley, minced
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon fresh chives, minced
  • 1 teaspoon Worcestershire sauce
  • 1tsp onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon white vinegar (champagne vinegar is also really good)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Dash of your favorite hot sauce

Instructions

1

Prepare the garlic, either with a garlic press or putting some Kosher salt on a cutting board and smash/mix the garlic in to a paste.

2

In a medium mixing bowl, mix all of the ingredients together, except the buttermilk.

3

Once thoroughly combined, adjust the consistency to your liking with the buttermilk.

4

Transfer to whatever container you want to store the salad dressing.

5

Put in the fridge for at least an hour or two before using.

Notes

This was SO good! I edited this recipe, adding a tsp of onion powder

Chicken

Pan Roasted Chicken with Summer Vegetables

On the menu tonight – Pan Roasted Chicken with Summer Vegetables!

It only takes about an hour for this really simple and delicious meal to come together.

The recipe that inspired this dish calls for chicken breast, but I prefer thighs. I think the thighs are more flavorful, they don’t dry out as easily as the chicken breast, and since they are usually a little smaller, I think they make portioning easier. But you do you! 🙂

One of the things I like most about this dish is that there isn’t really anything fussy you need to do as far as technique. It’s a pretty rustic dish so the cuts on your veggies don’t have to be exact. That said, it helps if the veggies are cut to similar sizes so they cook evenly.

I hope you will try this dish and let me know what you think!

Pan Roasted Chicken with Summer Vegetables

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Pan Roasted Chicken with Summer Vegetables

Ingredients

  • 1.5 - 2lbs chicken thighs (bone-in, skin on)
  • 3 Tbsp olive oil, divided
  • 2 Tbsp Herbes de Povence (if you don't have this, you can make it yourself with equal parts dried rosemary, thyme, oregano, savory, and marjoram)
  • 6 cloves garlic, smashed and peeled
  • 1 medium onion, halved and sliced about 1/4 in thick
  • 1 yellow, orange, or red bell pepper, sliced in to strips
  • 1 pint grape tomatoes
  • 1 small zucchini halved lengthwise and sliced crosswise about 1/4 in thick OR slice 1/4 in rounds
  • 1/4 cup capers drained, plus 1 Tbsp of the brine
  • 1/2 cup dry vermouth
  • 1 cup lightly packed fresh basil, torn (optional)
  • Kosher salt
  • Freshly ground pepper

Instructions

1

Pre-heat the oven to 475 degrees with the rack in the middle of the oven

2

Season the chicken on both sides with Kosher salt and freshly ground pepper and set aside

3

In a large mixing bowl, stir together two tablespoons of extra virgin olive oil, the herbes de Provance, 1/2 tsp Kosher salt, and 1 tsp of freshly ground pepper.

4

Add the garlic, onion, bell pepper, tomatoes, zucchini, and capers (including the brine) and set aside.

5

Pre-heat a 12 cast iron or oven-safe skillet over med-high heat

6

Add a Tbsp of extra virgin olive oil and when it shimmers, add the chicken thighs with the skin side down

7

Let it go - DO NOT TOUCH for 5-8 minutes to let the skin get nice and crispy

8

Remove the chicken and put on a large plate

9

Pour all but about a tablespoon of the oil and fat in the pan to a bowl, then add the vermouth to the pan

10

Bring the vermouth to a boil over med-high heat and scrape up any brown bits from the pan

11

Reduce to about two tablespoons, about 2 minutes

12

Add the vegetables to the pan and stir them around to an even layer

13

Let the veggies cook for about 2-3 minutes, give them a stir and then start adding the chicken back to the pan

14

Put the chicken in the pan, skin side up and pour in any juices from the plate

15

Transfer the skillet to your pre-heated oven and cook for 25-30 minutes (check the thickest piece has a temp of about 160 degrees F)

16

Remove the pan from the oven, don't forget that handle will be HOT, and either transfer to a serving platter

17

Set the skillet over high heat to let the juices thicken and reduce a little, about 2 minutes

18

Taste and season with salt and pepper if needed

19

Pour over the vegetables

20

Sprinkle the entire dish with the torn basil if using

PartyFood/ Pizza/ Salad Dressing

Salad Pizza with Sun Dried Tomato Dressing

On the menu tonight – Salad Pizza with Sun Dried Tomato Dressing!

I wasn’t sure what I would think about this when I first saw it. However, once I made it and tried it, I’m sure glad I did because it’s DELICIOUS!

Instead of making the dough, you are certainly welcome to, I took a shortcut and used a prepared flatbread. I drizzled some olive oil on it along with oregano and Parmesan cheese, then baked it at 475 for about 10 minutes.

While the crust was baking, I made the dressing. In a food processor, I blitzed the sun dried tomatoes, a clove of garlic, some salt, pepper, and dried oregano. Then, drizzle in the olive oil and now your dressing is finished.

Chop the lettuce in to bite-sized pieces and toss with the dressing and some mozzarella cheese. Once the crust has cooled enough, spread the dressed salad on the crust and serve.

Salad Pizza with Sun Dried Tomato Dressing

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Salad Pizza with Sun Dried Tomato Dressing

Ingredients

  • Salad Dressing:
  • 1/2 cup red wine vinegar
  • 3 tablespoons sun-dried tomatoes
  • 1/2 teaspoon dried oregano
  • 1 clove garlic
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Crust:
  • 2 tablespoons olive oil
  • Flat Bread OR One 11-ounce pop tube thin-crust pizza dough
  • All-purpose flour, for dusting
  • 1 teaspoon dried oregano
  • 1/4 cup grated Parmesan, plus more for sprinkling
  • Salad:
  • 3 hearts romaine, chopped
  • 1 cup quartered grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped Kalamata olives
  • 1/2 cup chopped banana peppers
  • 1 cup small-cubed low-fat mozzarella (not fresh mozzarella)

Instructions

1

Pre-heat oven to 425 degrees.

2

In a blender/food processor, add the red wine vinegar, sun-dried tomatoes, oregano, garlic, salt and pepper.

3

Blitz until desired consistency.

4

With the food processor running, drizzle in the olive oil.

5

Once combined, taste and adjust seasoning if needed.

6

Set aside and prepare the crust.

7

Put the flatbread or pizza dough on a sheet pan and brush with a light coating of olive oil.

8

Season with oregano, Parmesan cheese, and a little salt and pepper.

9

Put in the pre-heated oven on the middle rack.

10

Bake 10-12 minutes.

11

Remove and set aside to cool.

12

Once your lettuce and other salad ingredients are chopped, combine in a large bowl and toss with the salad dressing.

13

Once the crust has cooled, top with the dressed salad and serve.