Artichoke Asparagus Spinach Sun Dried Tomato Mushroom Onion Pizza Recipes

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

Steps:

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• Let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, set aside.
• Coat your pizza pan with olive oil.
• Place the dough in pan, roll out in pan.
• Preheat oven to 425 degrees F.
• Spoon and spread the dough with the sauce.
• Sprinkle with the herbs and seasonings.
• Decorate with the artichokes, olives, onions, black olives,.
• and sundried tomatoes.
• Sprinkle with the cheese.
• Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
• Let stand 2 minutes, cut and enjoy.
• FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

Steps:

• Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes.
• Drain, and slice into thin strips.
• At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
• Cook pasta according to package directions.
• Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
• Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
• Add tomatoes, artichoke hearts, olives and pine nuts.
• Mix well.
• Add spinach, mixing well until everything is combined and heating through.
• Add vegetable mixture to drained pasta.
• Add feta, and mix well.
• Serve!

Steps:

• preheat oven to 350.
• grease 13x 9 x 2 pan.
• in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
• mix eggs w/nutmeg in small bowl, add to mix.
• Place in casserole dish, sprinkle w/breadcrumbs.
• sprinkle w/parm cheese, bake 45-50 minutes.