Sandwich Inspired Pizzas Three Ways Recipes

Steps:

• Combine the oats, milk, yogurt, brown sugar and salt in a lidded jar or other 8-ounce container. Stir to combine. Cover and refrigerate overnight. In the morning, top them with one of the flavor variations below.
• For the chocolate and cherry variation: Stir the cocoa powder into the overnight oats. Top with the cherry jam, chocolate, cherries and almonds.
• For the peanut butter and jelly variation: Stir 1 tablespoon of the peanuts into the overnight oats. Top with the peanut butter, grape jelly, grapes and remaining 1 tablespoon peanuts.
• For the tropical fruit and coconut variation: Stir the chia seeds into the overnight oats. Top with the pineapple preserves, mango, kiwi, cashews, goji berries and coconut.

Steps:

• For the mozzarella sticks and dip base: Cook the mozzarella sticks according to the package instructions.
• Meanwhile, make the dip base: Heat the oil in a large skillet over medium heat. Add the pepperoni and cook, stirring, until just crisped on the edges, 1 to 2 minutes. Remove half the pepperoni with a slotted spoon to a plate and reserve. Add the garlic and cook until sizzling, about 30 seconds. Add the tomato puree, oregano, red pepper flakes, 1/2 teaspoon salt and 1/2 cup water. Bring to a brisk simmer over medium heat and cook until thickened, about 10 minutes.
• For the mix-ins: Divide the dip base among 3 serving bowls (about 1 cup per bowl). Stir the artichokes, capers and brine and 1 tablespoon of the Parmesan into the first bowl and sprinkle with the remaining 1 tablespoon Parmesan. Stir the olives and mushrooms into the second bowl and sprinkle with the oregano and red pepper flakes. Stir the sundried tomatoes, reserved pepperoni and most of the basil into the third bowl. Top with the ricotta and remaining basil
• Arrange the mozzarella sticks on a platter and serve with the dips.

Steps:

• Preheat the oven to 375 degrees F.
• Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
• Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
• Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
• Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
• Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
• Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

Steps:

• On four slices of bread, layer one slice of mozzarella, two slices of tomato, 1 teaspoon Parmesan cheese, a dash of garlic salt and six slices pepperoni. Top with remaining mozzarella and bread. Spread outside of sandwiches with butter., On a hot griddle, toast sandwiches until golden brown, 3-4 minutes on each side. Serve with pizza sauce.

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

Steps:

• Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.
• In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.
• Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly.

Steps:

• Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand untilfoamy, about 5 minutes. Whisk oil, sugar, and 2 teaspoons salt into yeast mixture. Add flour,and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour.
• Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 tablespoons oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible).
• Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball.Let rest, draped with plastic wrap, for 15 minutes.
• Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 tablespoons goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving.
• Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 cup plus 2 tablespoonsoil. Season with salt and pepper.
• Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

Steps:

• For each sandwich butter outside of bread.
• Lay in pan, butter side down.
• On top of bread, spread pizza sauce, 1 ounce of mozzarella cheese, thin pepperoni slices and more pizza sauce.
• Add another slice of bread, buttered side up.
• Cook until brown on both sides and cheese melts.