mozzarella

Understated Stuffed Stromboli

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Understated Stuffed Stromboli! Everyone likes finger food. Take a ready-made French bread dough, add your favorite meats, and cheeses….and Voilà, you have a speedy sandwich assembled in minutes. I often serve it with a side of marinara sauce for dipping. Leftovers make a tasty midnight snack, whether you warm it up or eat it cold. Either way, you won’t see this understated grinder hang around very long.

UNDERSTATED STUFFED STROMBOLI

Ingredients:

1 tube refrigerated crusty French bread

1 cup mozzarella cheese, finely shredded

1 cup cheddar cheese, finely shredded

1/4 pound deli smoked ham, thinly sliced

1/4 pound deli salami, thinly sliced

1 tablespoon butter, melted

3 tablespoons Parmesan cheese, grated

1/8 teaspoon dill weed

Instructions:

Preheat the oven to 375°. Unroll the dough and pat into a rectangle about 12″ x 14″. Sprinkle with mozzarella to within half an inch from the edges. Layer ham over mozzarella cheese. Top ham with cheddar cheese. Then layer salami over the cheddar cheese. Roll up lengthwise; seam side down on an ungreased baking sheet. Tuck ends under. Brush with melted butter. Sprinkle with Parmesan cheese. Garnish with dill weed. Bake for 25-30 minutes or until golden brown. Slice into four servings.

Naan Margherita Flatbread

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Naan Margherita Flatbread! Naan is an exotic oven-baked bread that makes the perfect personal size pizza. It can be made from scratch, but today’s version was available at my local supermarket bakery. I was looking for a quick and easy weeknight meal that wouldn’t weigh me down. Add fresh ingredients and you have a healthy choice for dinner. Basil was in abundance in my herb garden, so I decided to utilize it. Yum!

NAAN MARGHERITA FLATBREAD

Ingredients:

One slice of naan bread

1-2 tablespoons olive oil

1 cup mozzarella cheese, shredded

2 tablespoons parmesan cheese, grated

8 cherry tomatoes, halved

8-10 basil leaves, whole and cut

1/8 teaspoon oregano

Sea salt to taste

Cracked black pepper to taste

Instructions:

Preheat oven to 400°. Spread olive oil on naan flatbread. Layer mozzarella cheese, parmesan cheese, tomato halves, and basil leaves. Sprinkle with oregano, salt, and pepper to taste. Bake on a pizza stone sprinkled with corn meal for 15-20 minutes, until cheese is melted.

Mediterranean Salad

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Mediterranean Salad! I was asked to provide a salad on short notice for a gathering recently, so it seemed like a no-brainer to share the bounty of my garden. The abundance of ripe tomatoes practically transformed my platter into a work of art. Anyone can do the same. All you need is a few ingredients and two different size platters.

MEDITERRANEAN SALAD

Ingredients:

4-5 medium tomatoes, sliced

3-4 small tomatoes, sliced

1 pound fresh mozzarella, sliced

1/3 cup olive oil

1/8 teaspoon dried basil

1/8 teaspoon dried marjoram

1/8 teaspoon dried oregano

2 mozzarella sticks string cheese, sliced

1 small green pepper

1/2 cup pitted black olives

1/2 cup fresh basil leaves

2-3 tablespoons balsamic reduction sauce

Instructions:

Choose tomatoes that are uniform in size. This will enhance the pinwheel effect when complete. Slice the tomatoes, discarding the end pieces. Place on paper towels to avoid too much juice on the platter. In a shallow dish combine sliced mozzarella, olive oil, dried basil, oregano, and marjoram. Try to coat the cheese evenly. Set aside to marinate. Meanwhile, take the green pepper and cut across the top to remove the stem portion. Hollow out the pepper and rinse. Turn upside down so no water remains inside. This pepper will be placed in the center as the focal point to hold the black olives. To assemble platter, begin by placing the smaller plate inside the platter. Place the green pepper in the center of the small plate. Arrange the small tomatoes and sliced string cheese around the green pepper. Next take the medium tomato slices and alternate with the marinated mozzarella slices until the outer area of the large platter is filled. Take the fresh basil and arrange the leaves throughout. Some may remain whole while others may be snips of basil. Drizzle reserve olive oil being careful not to drench. You may not need much. Drizzle balsamic reduction sauce over all. Garnish olives with colorful picks.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? The Color of Food: Oval Pizza Rolls! Do you ever get the munchies during that last hour of late-night tv? When it hits me and the commercials seem to become more frequent, my willpower eventually wanes and I succumb to the nibbling temptation. I’m here to say, this is a perfect bedtime snack. Just the right sized portion to satisfy those late night cravings under the bluish glow of a 42-inch screen. You no longer have to sit and devour an entire pizza while being absorbed in your favorite program or professional sports. Permission granted.

OVAL PIZZA ROLLS

Ingredients:

1 prepared pizza crust

1/2-3/4 cup pizza sauce

3 ounces provolone cheese, sliced

4 ounces smoked ham, thinly sliced

2 ounces pepperoni slices

1 cup mozzarella cheese, shredded

1 tablespoon parmesan cheese, shredded

3 tablespoons olive oil

2 tablespoons cornmeal

1-2 tablespoons butter, room temperature

1 teaspoon dill weed

Garlic salt, to taste

Instructions:

Preheat oven to 400°. Spray a 9”x9” pan with nonstick oil. Set aside. Remove pizza dough from can to a lightly floured work space. Unroll dough. Spread with pizza sauce. Layer with provolone cheese, ham slices, and pepperoni slices. Sprinkle with mozzarella cheese and parmesan cheese. Beginning at the long end, roll up dough. Brush with olive oil. Sprinkle with cornmeal. Wrap in parchment paper, seam side down. Freeze for 20 minutes to chill. Remove dough roll from freezer. Slice into 1 1/2-inch ovals. Transfer to prepared pan, slice side up. Bake in oven for 25 minutes or until lightly browned. Brush with butter; sprinkle with dill weed and garlic salt.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too. 
LAMB FLATBREAD 
Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander 

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder 

1 teaspoon dried parsley 

1/2 cup prepared ranch dressing 

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread 

1 tablespoon olive oil

1 tablespoon cornmeal 

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced 

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano 
Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Spicy Salami Mozzarella Pizza! Whether you choose to use a homemade pizza crust or a store-bought variety, the best part about this Italian favorite is the naturally smoked spicy salami and thick gooey mozzarella rounds. I froze pizza dough when I made a batch of Neapolitan-style crust. You can do the same so it’s only a footstep away to the best pizza crust on the planet! By baking it in an iron skillet, the heat seals in the flavor while creating a crispy crunch that’ll have you rolling your eyes in ultimate satisfaction. 
SPICY SALAMI MOZZARELLA PIZZA
Ingredients:

1 Neapolitan pizza crust*

1/2 cup tomato sauce

2 ounces sliced Lipari Old Tyme Hard Salami**

4 ounces fresh mozzarella cheese, sliced rounds

1 tablespoon olive oil

1/2 teaspoon kosher salt

Fresh basil leaves
Instructions:

Fold each slice of salami in half and then in half again to form a triangle. Set aside. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and spicy salami triangles. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Snip fresh basil over all. Serve immediately. For more than one pizza, repeat process. 
*To make your own Neapolitan-style pizza crust, click the following link. 

https://snapshotsincursive.com/2017/04/05
**I receive no recompense for mentioning Lipari Old Tyme Hard Salami. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Something to Savor: Neapolitan Tomato Cheese Pizza! Before you roll your eyes, let me explain about Neapolitan pizza. The dough itself is made of four basic ingredients. I like that. The Italian flour makes the dough stretchy and easy to work into shape with your fingers. If you cannot find Italian flour, bread flour is an acceptable substitute. I went on a quest to find it, though. A Neapolitan pizza is made to be eaten with a knife and fork as a personal pan pizza. And it is not precut, simply because the center of the bottom crust is soft and chewy. Trust me, it’s worth every bite. This dough recipe will make six individual servings of thin crust pizza. Bellissimo! 
NEAPOLITAN TOMATO CHEESE PIZZA
Ingredients:

4 cups Italian “00” flour plus extra flour for dusting

2 teaspoons sea salt

1/2 teaspoon yeast

1 1/3 cups water
1/2 tomato sauce

4 ounces fresh mozzarella cheese, sliced rounds

6 basil leaves

1/2 teaspoon kosher salt

1 tablespoon olive oil
Instructions:

Combine flour, sea salt, yeast, and water into a Bread Machine. Set to “Dough”. When finished, divide dough into 6 portions, cover each in plastic wrap and refrigerate up to 72 hours. Remove 45 minutes prior to preparation for dough to come to room temperature. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and fresh basil leaves. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Serve immediately. For more than one pizza, repeat process. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Be Our Guest: Mini Caprese Skewers! Can you tell I’m trying to squeeze as many foods in my picnic basket as possible before Summer ends? For a quick veggie burst of flavor, these off-the-vine cherry tomatoes are a match made in heaven when paired with fresh basil. It doesn’t hurt that the marinated mozzarella balls are skewered together for lovely presentation. It’s all about the finger food. 
MINI CAPRESE SKEWERS
Ingredients:

12 mozzarella balls

1-2 tablespoons olive oil

1/8 teaspoon Italian spice blend

24 fresh basil leaves

12 cherry tomatoes, halved

12 black olives, sliced 

Olive oil for drizzling
Instructions:

In a shallow bowl, place mozzarella balls. Drizzle with olive oil; sprinkle with Italian spices. Toss cheese to cover well. Beginning with a cherry tomato half, thread tomato on a toothpick or skewer. Then place one basil leaf, followed by a marinated mozzarella ball. Finish with the remaining cherry tomato and another basil leaf. Repeat with remaining cherry tomatoes, basil leaves, and mozzarella balls. Thread black olives on separate skewers. Drizzle olive oil mixture over finished caprese skewers. Transport in jars or covered containers.