Tag Archives: mozzarella Cheese

Veggie Pizza



I love a good veggie pizza, and I made such a good one the other night for our Tapa’s night.   I was kinda playing around with toppings, and made what I’ve heard referred to as a Lady’s Pizza.  I think it was called that because while there’s cheese on here, there is no tomato sauce, and it’s really rather dainty.  Although I did notice some of the guys eating this as well.

To start with, your favorite pizza dough.   I don’t have one yet, but I think I’m going to start experimenting a little.   I used a box mix, (I know, but…) patted it out into a rough rectangle, then drizzled some EVOO over that.  Spread the oil around then dotted it with some well-drained, frozen spinach, added some Brie cheese, in little chunks,some sautéed mushrooms, some sautéed green onions and some thin slivers of sautéed green peppers.   Topped that whole thing with some shredded italian cheeses, and drizzled some more EVOO over the top and

then baked it until the cheese was melted and golden, and the crust was browned.    And it was soooooo  good.

Although, the next time I think I’ll try using some more fun cheeses, as well as a better dough.   I have recipes for Pizza dough that need to be evaluated.
However, in the meantime, this was very tasty, and I noticed that it disappeared faster than the other regular type pizza I’d made.

Happy Pizza’ing to you.


Eggplant Bake

Eggplant Bake

Eggplant Bake

1 whole eggplant cut into slices
1/2 lb or more Large Mushrooms, cut into thick slices
1-2 thinly sliced cloves of garlic
1 Tomato, cut into thin slices
1/2 cup Parmesan Cheese
1 cup shredded Mozzarella Cheese
1 Tsp. Italian seasoning if desired.
Olive oil, sufficient for frying.
Cooking spray

Heat a pan with some cooking spray and drizzle in a little olive oil.   Place your slices of eggplant into the pan and let it fry until browned on both sides.    Place a layer into an oiled casserole dish, and then saute the mushrooms, when they’ve cooked a little place them on top of the eggplants, then top with slices of a thinly sliced tomato.  You can sprinkle some Italian seasoning here as well if you like.  I always forget to do so, but it’s an option.
Sprinkle with some Parmesan Cheese, I used the powdered stuff in the can, but I think some freshly grated Parmesan Reggiano would go wonderfully here.   Top it off with some grated Mozzarella Cheese or slices of fresh Mozzarella cover and place in a 350 deg. oven for at least 30-45 minutes.  You can take the lid off and let it brown for the last 10 minutes to get a nice toasted layer of taste in there.