I think this is the last of the Pampered Chef recipes posts! But I can’t resist passing on fun new tasty recipes when I find them! I just wish I’d taken a photo or two of them to share with yall.
Again, we’re not huge onion fans at our house, so I’d probably remove those. Hubby’s getting better about eating more vegetarian, but I think he’d be happier if we put ground beef on his half of the pizza.
Ingredients
1 pkg refrigerated pizza crust (used Pillsbury)
1 tbsp vegetable oil
2 garlic cloves, pressed
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1/4 c grated fresh Parmesan cheese
1 tsp Italian seasoning
1 small onion, sliced into rings
2 plum tomatoes, sliced
1 medium zucchini, sliced
1 c sliced mushrooms
Directions
Preheat oven to 400. Unroll dough onto bottom of lightly greased Large Bar Pan. Gently stretch dough to evenly cover the bottom on the pan. Place oil in small prep bowl. Press garlic into oil; brush envly over dough using basting brush. Bake crust for 7 minutes. Remove from oven.
Meanwhile, place grated cheeses in medium sized bowl. Add Italian seasoning; toss lightly and set aside. Using Mandoline, slice onion & tomatoes using v-shaped blade; slice zucchini with crinkle cut blade. Slice mushrooms with knife.
Sprinkle half of the cheese mixture evenly over the crust; top evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15-18 minutes or until crust is golden brown; remove from the oven. Cut into squares using pizza cutter. Helps to have small spatula to remove from pan. Yield per the recipe: 6 main dish or 12 appetizer servings.
I bought this mini muffin pan & the measure-all cup. I can’t wait to make mini cupcakes & muffins. We also made the artichoke dip in this same pan. My mom has the measure all cup~ its great for measuring mayo, sour cream, etc.
But I just got an email from 