Guest guest Posted April 6, 1999 Report Share Posted April 6, 1999 I bought a copy of In the Kitchen with Rosie at the used book store for $2 and scanned a few recipes before mailing it to my d-i-l. I'll be sharing those recipes with you this week. Kathleen Buster has placed 5 MasterCook recipes in this file: Individual Goat Cheese Pizzas With Artichokes And Onion Individual Mixed Vegetable Pizzas With Blue Cheese Individual Pesto Pizzas With Mushrooms And Olives Pizza Dough Rosie's Pizza Sauce * Exported from MasterCook * Individual Goat Cheese Pizzas With Artichokes And Onion Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 68 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pizza Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 baked individual pizza crusts (see separate recipe) 1/4 cup crumbled chevre (goat cheese) 16 whole fresh basil leaves 7 canned artichoke hearts -- drained and sliced 1 small onion trimmed and cut into thin rounds 1 large tomato cored and cut into 8 slices 1/4 cup Italian seasoning Preheat the oven to 400 degrees. Spread 1/2 tablespoon chevre on each pizza crust. Layer 2 basil leaves, 1 tablespoon artichoke hearts, 1/2 tablespoon onion, a slice of tomato, and 1/2 tablespoon Italian seasoning. Place the pizzas on a cookie sheet and bake for 10 minutes. Makes eight 5 1/2 inch pizzas. Fat per pizza = 3.5 grams. Calories per pizza = 190 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Individual Mixed Vegetable Pizzas With Blue Cheese Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 70 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pizza Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sun-dried tomatoes 1 cup boiling water 1 small eggplant -- trimmed and peeled 1 large zucchini -- trimmed Cayenne pepper to taste Light vegetable oil cooking spray 1 roasted red bell pepper and 1 roasted yellow bell pepper (see separate recipe) 8 baked individual pizza crusts (see separate recipe) 1/4 cup Rosie's pesto (see separate recipe) 1/2 cup Rosie's pizza sauce (see separate recipe) 1/4 cup crumbled blue cheese Preheat the broiler. Put the sun-dried tomatoes in a small bowl and reconstitute by adding the boiling water and letting them soak for a few minutes. Slice both the eggplant and the zucchini into 1/4-inch rounds. Sprinkle with cayenne if desired. Place the rounds on the broiler rack and lightly coat with the cooking spray. Broil for 3 to 5 minutes, until brown. Flip the slices, spray the second side, and broil until brown. Remove the vegetables from the broiler. Set the oven to 400 degrees. Slice the roasted peppers into thin strips. Drain the sun-dried tomatoes. On each of the pizza crusts, spread 1/2 tablespoon pesto and 1 tablespoon pizza sauce. Scatter a few slices of eggplant, zucchini, roasted peppers, and sun-dried tomatoes over the pesto. Top each pizza with 1/2 tablespoon of the blue cheese. Place the pizzas on a cookie sheet and bake for about 10 minutes, until the cheese is bubbly. Makes eight 5 1/2 inch pizzas. Fat per pizza = 4.3 grams. Calories per pizza = 229. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Individual Pesto Pizzas With Mushrooms And Olives Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 67 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pizza Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Rosie's pesto (see separate recipe) 8 baked individual pizza crusts (see separate recipe) 8 large spinach leaves -- trimmed 1/2 cup Rosie's pizza sauce (see separate recipe) 1/2 cup shredded nonfat mozzarella cheese 6 small mushrooms -- thinly sliced 5 black olives -- thinly sliced 1 tablespoon freshly grated Parmesan cheese Preheat the oven to 400 degrees. Spread 1/2 tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese, then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the Parmesan cheese. Place the pizzas on a cookie sheet and bake for 10 Makes eight 5 1/2 inch pizzas. Fat per pizza = 3.3 grams. Calories per pizza = 232 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 65 Serving Size : 8 Preparation Time :0:00 Categories : Breads Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water 1 teaspoon honey 1 tablespoon dry active yeast 1 1/2 cups all-purpose flour 1/2 cup semolina 1/2 teaspoon salt 1 teaspoon olive oil 1/2 cup cornmeal Light vegetable oil cooking spray No longer limited to the realm of sausage and mounds of fatty cheese, today's light pizzas please the palate with an array of sophisticated flavor combinations. Consider the three variations that follow as departure points, knowing that you can mix and match ingredients guiltlessly according to whim. Oprah likes the works! Mix the water and honey together in a medium stainless steel bowl. Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface. Put the flour, semolina, and salt into the bowl of a food processor. Turn the machine on and slowly add the yeast mixture through the feed tube. Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes. Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour. Preheat the oven to 400 degrees. Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4 inch. Cut out eight 51/2-inch circles, using a sharp knife and a saucer of that circumference. Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet. Bake for 3 to 5 minutes, until golden. Remove the baked crusts from the oven and add the topping variation of your choice. Makes 8 individual pizza crusts. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosie's Pizza Sauce Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 69 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon tomato paste 1 cup tomato puree 1/8 teaspoon crushed red pepper flakes 2 teaspoons dried oregano 2 teaspoons dried basil 2 teaspoons dried thyme This spicy concoction packs a kick, courtesy of its generous mixture of dried herbs and red pepper flakes. A far cry from your typically bland pizza sauce, it's virtually fat free and can be made in minutes. Combine all the ingredients in a small saucepan and cook over low heat for about 15 minutes, until the sauce thickens. Makes 1/2 cup sauce. Fat per tablespoon = 0.1 gram. Calories per tablespoon = 18 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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