HOW TO MAKE HOMEMADE MOZZARELLA STICKS RECIPES

Name: Homemade Pizza
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 pizzas (3 servings each).
Cuisine: Europe, Italian
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 teaspoon sugar; 1-1/4 cups warm water (110° to 115°); 1/4 cup canola oil; 1 teaspoon salt; 3-1/2 to 4 cups all-purpose flour; 1/2 pound ground beef; 1 small onion, chopped; 1 can (15 ounces) tomato sauce; 3 teaspoons dried oregano; 1 teaspoon dried basil; 1 medium green pepper, diced; 2 cups shredded part-skim mozzarella cheese

HOMEMADE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Homemade Pizza Recipe: How to Make It - Taste of Home image

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 pizzas (3 servings each).

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups shredded part-skim mozzarella cheese

Steps:

In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

Nutrition Facts : Calories 537 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

MOZZARELLA STICKS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Mozzarella Sticks Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories appetizer

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 to 8 servings (makes about 56 pieces)

Number Of Ingredients 16

Ingredients

1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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