PIZZA RUSTICA
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
STUFFED PIZZA CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 475 degrees F.
- Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
- Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
- Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
- Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
- Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.
CHICKEN FLORENTINE PIZZA
On pizza night, we like to switch things up with this chicken and spinach version. One taste of the ricotta cheese base and you won't miss traditional sauce one bit. -Phil Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 311 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
STUFFED CREAMY FLORENTINE PIZZA
They'll be completely impressed that you made this Stuffed Creamy Florentine Pizza. (Either that or they flat-out won't believe you.)
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Mix yeast and warm water in small bowl; let stand 10 min. Meanwhile, combine 1-3/4 cups all-purpose flour and salt in large bowl. Add yeast and oil; beat with mixer until blended, scraping bowl constantly. Beat on high speed 3 min., stopping occasionally to scrape bottom and side of bowl. Stir in whole wheat flour with wooden spoon. Knead dough on lightly floured surface until dough is smooth and elastic, mixing in remaining all-purpose flour as necessary to prevent sticking. Divide dough in half. Cover; let rest 10 min.
- Roll each dough half into 13-inch round on lightly floured surface. Transfer 1 round to 13-inch pizza pan sprayed with cooking spray; press edge of dough to form slight rim. Sprinkle mozzarella onto bottom of crust.
- Combine spinach, 1 egg and 1/4 cup Parmesan; spread over mozzarella. Top with pepperoni and mushrooms; drizzle with dressing. Beat remaining egg; brush some of the egg onto edge of dough. Cover pizza with remaining dough round; pinch edges together to seal. Score edges with sharp knife. Cut 12 to 14 (1-inch) slits in top crust for steam to escape; brush with remaining egg. Sprinkle with remaining Parmesan.
- Bake 30 to 35 min. or until crust is golden brown.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 40 g, Fiber 4 g, Sugar 1 g, Protein 16 g
FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
- Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
MOZZARELLA STUFFED CRUST PIZZA
Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
- Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
- If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
- Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
- When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.
Nutrition Facts : Calories 573 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
SIMPLY DELICIOUSIOSO STUFFED SHELLS FLORENTINE WITH SAUSAGE
This tasty pasta dish never fails to make a big impression, even though the recipe is quick and simple. Large Italian-style pasta shells are stuffed with a flavorful blend of ricotta cheese, spinach, sausage and garlic. Makes a great weeknight meal or a delicious contribution to the next pot luck dinner you attend (one or two shells makes a generous individual portion).
Provided by Feast Your Eyes
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a wide saute pan over medium-high flame. Add crumbled sausage and cook until no longer pink. Remove sausage from oil with a slotted spoon (reserve pan drippings), drain on paper towels, keep warm.
- In the sausage pan drippings, cook the onion until tender (3 to 4 minutes); add the garlic and cook until it "dances" ( additional minute or so). Drain and set aside.
- Bring a large pot of water to a boil. If desired, season with salt and cook shells according to the package directions. Drain and set aside.
- Pour marinara sauce into a large saucepan; heat through.
- Spoon 1 cup of the marinara into the bottom of a large roasting pan. Reserve remaining marinara and keep warm.
- Cook spinach per package directions; drain well and squeeze dry. Mix with ricotta cheese, mozzarella, eggs, salt, Italian seasonings, garlic powder, and parmesan cheese in a large mixing bowl. Add cooked sausage, onions and garlic; give a good stir.
- Using a teaspoon, fill each shell with the mixture (DO NOT OVERSTUFF).
- If desired, sprinkle crushed red pepper flakes over the top of each shell. Transfer shells to the prepared roasting pan; arranging them in a single layer.
- Cover with foil and bake for 15 to 20 minutes, or until cheese is heated through.
- Let the shells rest for five (5) minutes before serving. Serve with reserved marinara, warm crusty Italian bread and a freshly tossed spinach & vinegarette salad. Simply deliciousioso!
Nutrition Facts : Calories 1090.6, Fat 62.2, SaturatedFat 29.2, Cholesterol 237.2, Sodium 2235.9, Carbohydrate 72.5, Fiber 4.2, Sugar 17.1, Protein 59.3
CANNELLONI FLORENTINE
A delicious dish of veal stuffed cannelloni in a quick marinara sauce.
Provided by LADYNOCTURNE
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 4
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
- Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
- Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
- While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
- Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g
STUFFED SHELLS FLORENTINE
For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. -Trisha Kuster, Macomb, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 727mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
FLORENTINE PIZZA
An easy vegetarian supper or a satisfying weekend lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
- To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
- Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
More about "stuffed creamy florentine pizza recipes"
WHITE SPINACH PIZZA (FLORENTINE PIZZA) | A MIND "FULL" MOM
From amindfullmom.com
5/5 (32)Category Main CourseCuisine ItalianTotal Time 35 mins
HOMEMADE SPINACH PIZZA WITH WHITE SAUCE (FLORENTINE …
From nurturedhomes.com
Servings 4Total Time 35 mins
STUFFED CRUST PIZZA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
CHICKEN FLORENTINE CASSEROLE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
STUFFED PIZZA FLORENTINE RECIPE | ITALIAN RECIPES IN ENGLISH
From kfoods.com
HOMEMADE CHICKEN FLORENTINE PIZZA - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
CHICKEN FLORENTINE PASTA RECIPE | CHEFDEHOME.COM
From chefdehome.com
CREAMY CHICKEN FLORENTINE - SPEND WITH PENNIES
From spendwithpennies.com
SPINACH PIZZA (FLORENTINE PIZZA) | THE PICKY EATER
From pickyeaterblog.com
Ratings 7Calories 130 per servingCategory Main Course
CREAMY RICOTTA FLORENTINE FRENCH BREAD PIZZAS RECIPE - FOOD.COM
From food.com
35 STUFFED PORTOBELLO MUSHROOM RECIPES I CAN’T RESIST
From happymuncher.com
FLORENTINE STUFFED CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
20 BEST SPINACH PIZZA RECIPES FOR YOUR NEXT MEAL
From bacinos.com
CREAMY STUFFED CHICKEN FLORENTINE | EASY STUFFED CHICKEN BREASTS …
From onepotonly.com
CHICKEN SALAD STUFFED ARTICHOKES - EASY CHICKEN RECIPES
From easychickenrecipes.com
You'll also love