Holiday Pizza Dip Aka Roasted Cherry Tomato Dip With Pizza Crackers Recipes

Steps:

• Preheat oven to 350 degrees F.
• For the sauce base: Combine all ingredients in a large bowl. Toss to combine and set aside.
• For the vegetables: In a large saucepan over medium-low heat, combine carrot, celery, zucchini, peppers, olive oil, pine nuts and the sauce base, and let simmer for 45 minutes.
• Meanwhile, bake the eggplant until softened, about 20 minutes. Let cool slightly, then remove peel and mash flesh. Add to vegetables. Simmer until eggplant combines with vegetable sauce, about 5 to 10 minutes. Set aside.
• For the pizza: stretch the dough out into a large pizza pan or baking sheet. Spread with the vegetable sauce. Top with mozzarella chunks, chicken, tuna and grated cheese. Bake in the oven at 350 degrees F for 10 minutes, then increase oven temperature to 450 degrees F and bake until bottom crust is brown and crispy, about 8 minutes.
• If desired, garnish with cooked tri-color pasta.

Steps:

• Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
• Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
• Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
• Repeat to make second pizza.

Steps:

• Preheat oven to 400°. Place crackers on a baking sheet. Top with pepperoni, pizza sauce, cheese and oregano. Bake until cheese is melted, 5-7 minutes.