PARSLEY ON PIZZA RECIPES
SAUSAGE, ARUGULA, AND PARSLEY PIZZA RECIPE | MARTHA STEWART
An Italian red wine like a Chianti is a logical choice for what to drink, but if you're looking for something a little different and fun, pair this pizza with a dry Lambrusco.
Provided by Martha Stewart
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Yield Makes one 12-inch pizza
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Remove sausage from casings. Saute over high heat until just cooked through, 3 to 4 minutes. Break into bite-size pieces.
- Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in the skillet, spreading to edge.
- Combine tomatoes, tomato paste, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and red pepper. Spread over dough.
- Cook over medium-high heat until bottom is golden brown, 3 to 4 minutes. Transfer to oven; bake 3 minutes. Scatter mozzarella and sausage on top; continue baking until edge of crust is golden brown, about 8 minutes. Garnish with parsley, arugula, and Parmesan.
SPICY LAMB PIZZA WITH PARSLEY–RED ONION SALAD RECIPE | BON ...
This lamb pizza with parsley and red onion recipe is our homage to lahmacun, the Middle Eastern flatbread.
Provided by Andy Baraghani
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Place a baking sheet on a rack in lower third of oven; preheat to 500°. Mix garlic, tomato paste, cinnamon, cumin, paprika, and ¾ tsp. salt in a large bowl. Mix in lamb.
- Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10x8" oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
- Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.
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- Raise the oven temperature to 500°. Roll or stretch 1 piece of the Pizza Dough into an 8-inch round. Place the dough on a floured pizza peel or inverted cookie sheet and arrange one-quarter of the potatoes on top, leaving a 1/2-inch border of dough. Drizzle with one-quarter of the pesto and top with one-quarter of the Fontina and Parmigiano-Reggiano. With a quick motion, slide the pizza onto the hot stone and bake for about 8 minutes, or until the cheese is bubbling and the bottom of the crust is golden and crisp. Transfer the cooked pizza to a plate and serve hot. Repeat with the remaining dough, potatoes , pesto and cheese.
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PARSLEY PESTO RECIPE - NYT COOKING
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It’s marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it’s a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 1024 per serving
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Calories 1024 per serving
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
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