54 oil mozzerella Recipes

beefsteak tomatoes -or- 4-5 roma/plum tomatoes -or- package of grape or cherry tomatoes, fresh mozzerella balls (pair size of mozzerella ball with size of tomato you re going to use), fresh basil leaves, course salt and pepper to taste, enough olive oil to lightly coat., these amounts are calculated very loosely - you can change it up to serve your specific taste.

nice size artichokes, mozzerella (shredded or i used the block), olive oil (1 cup), garlic (sliced ) about 4-5 cloves, butter, salt , pepper, garlic powder, italian seasoning, oregano

wacky macroni (tri-color pasta mix), grape tomatoes, fresh mozzerella, cubed, smoked mozzerella or provolone cheese cubed, red pepper chopped, green pepper chopped, red onion chopped, zucchini cubed, sliced black olives, sliced green olives, hard salami, cubed (i used half of a stick), hormel mini peppperoni slices (or used stick and cube), dressing, olive oil, red wine vinegar, balsamic vinegar, garlic cloves minced well, salt, pepper, dried basil, shredded parmesan/romano cheese mix, oregano

frozen deep dish pie shell (i look for the 1 with the least amount of fat%), olive oil, yellow onion, chopped, baby spinach leaves, fresh, part-skim ricotta cheese, low-fat cheddar cheese, shredded (i use a 4 cheese blend of monterey jack, cheddar, colby and mozzerella(use any combination or single), parmesan cheese, eggs, egg whites, skim milk, table salt (to taste), ground black pepper (to taste)

unbleached flour, yeast, water, sugar, olive oil, basil, oregano, garlic powder, pizza sauce, mozzerella cheese, bell pepper, onion, turkey pepperoni

mozzarella cheese, diced into 1/4 cubes, diced roasted red peppers, green onions cut diagonally into thin slices, sliced fresh basil, extra virgin olive oil, freshly ground pepper to taste, baguette style bread , pita chips, bagel chips or triscuits

salad, olive oil, for brushing, ripe, plum tomatoes, fresh mozzerella balls , cut into 8-12 slices, salt and fresh ground black pepper, fresh basil, makebasil oil, fresh basil leaves, good extra virgin olive oil, garlic clove, crushed

fresh mozzerella (comes in water or cryovac packaging, but get the stuff in water), tomatoes, olive oil, balsamic vinegar (the thicker the better), cracked pepper to taste

mozz about 1/2 inch thick, flour for dredging, egg beaten, italian style bread crumbs, enough oil to shallow fry, marinara sauce, good hard roll

italian parsley leaves, chopped, extra-virgin olive oil, garlic, grated, grated zest of 1 lemon, fresh lemon juice , more if needed, salt and freshly ground black pepper, eggs, mizuna or rucola, meyer lemon, sliced paper thin, bufala mozzarella, sliced, salt-packed anchovies , rinsed well and backbone removed

pre-made dough from pizza parlour, oil, pesto, tomatoes, sliced, mozzerella, sliced, red onion, thinly sliced

ball pizza dough (i like #23137, but you can try using storebought), shredded cheese (mozzerella or four cheese), roma tomato, chopped, broccoli, cooked and chopped (optional), garlic cloves, minced, olive oil

bread dough, shaved ham, genoa salami, pepperoni, provolone, mozzerella, parmesan cheese, olive oil, mustard, marinara sauce for dipping

petite diced tomatoes, drained, garlic, minced, olive oil, balsamic vinegar, basil, black pepper, basil pesto, french baguette, shredded mozzerella

garlic powder, marinara/pizza sauce, mozzerella cheese, olive oil or melted butter, pizza toppings of choice, rated parmesan cheese, refrigerated pizza dough

whole eggplant, fresh basil, garlic, grated parmesean cheese, italian seasoned bread crumbs, olive oil, shrimp , medium, smoked mozzerella, white wine

olive oil, fontina cheese grated, provolone cheese grated, mozzerella grated, salt, tomato seeded and diced, parmesan cheese fresh grated, fresh basil finely shredded