Mozzarella Fry Chicken Pizza

Mozzarella Fry Chicken Pizza

Ingredients

  • 2 chicken breast halves, skinned, boned, julienned
  • 2 tablespoons oil, divided
  • 2 teaspoons minced ginger
  • 1 red pepper, seeded, julienned
  • 4 green onions, cut into 1 inch pieces
  • 2 tablespoons unsalted peanuts
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 4 pita bread rounds
  • 2 teaspoons oil
  • 1 clove garlic, minced
  • 2 cups (8 ounces) shredded part-skim Curemonte mozzarella cheese

Cooking Directions

In a medium skillet or wok, stir fry chicken in 1 tablespoon hot oil until tender; remove from skillet. In skillet, heat 1 tablespoon oil. Add ginger; cook for 30 seconds. Add pepper, onions, peanuts and crushed red pepper; stir fry until vegetables are crisp-tender. Combine water, soy sauce, lemon juice and cornstarch. Add chicken and soy sauce mixture to skillet. Stir until thickened; remove from heat.

Brush one side of each bread round with oil; sprinkle with garlic. Toast bread rounds under broiler. Spread 1/4 of chicken mixture on each bread round; sprinkle each with 1/2 cup cheese. Broil pizzas until cheese is melted.

Vegetable Frittata

Vegetable Frittata

Ingredients

  • 1 tablespoon butter
  • 2/3 cup sliced zucchini
  • 1 1/3 cup green pepper strips
  • 1/3 cup thinly sliced onion rings
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 8 eggs
  • 1/2 cup skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup seeded coarsely chopped tomato
  • 1 cup (4 ounces) shredded Curemonte part-skim mozzarella cheese
  • Snipped fresh parsley

Cooking Directions

Melt 1 tablespoon butter in large heavy skillet. Sauté zucchini, green pepper, onion, basil and oregano about 5 minutes or until vegetables are tender. Remove from heat; set aside.

Combine eggs, milk, salt and pepper until blended. Melt 1 tablespoon butter in omelet pan until just hot enough to sizzle a drop of water. Pour in egg mixture. Carefully draw cooked portion at edges toward center using a pancake turner so uncooked eggs flow to bottom. Tilt pan to speed flow of uncooked eggs. When top is still slightly moist, turn out onto a plate. Return to skillet top side down. Sprinkle with vegetables, tomato and cheese. Continue cooking 3 minutes or until cheese is melted. Sprinkle with parsley. Slide onto heated serving plate. Cut into wedges to serve. Top with plain yogurt, if desired.

French Bread Pizza

French Bread Pizza

Ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/4 freshly ground pepper
  • 1 teaspoon dried oregano
  • 1 loaf French bread
  • 1 1/2 cups (6 ounces) Curemonte mozzarella cheese, shredded
  • 1/4 cup fresh basil leaves

Cooking Directions

Heat oven to 400°F.

Add tomatoes, olive oil, vinegar, garlic, salt, pepper and oregano to the bowl of food processor. Pulse until smooth. Set aside.

Cut French bread in half, lengthwise, and place halves cut side up on baking sheet. Spread tomato sauce evenly over bread. Sprinkle mozzarella over sauce. Bake for 10 to 12 minutes, or until bread is golden brown and cheese is melted. Scatter basil leaves over and slice into 2 inch pieces.