299 warm fresh mozzarella Recipes

generous pinch of sugar, warm water, active dry yeast, extra-virgin olive oil, plus more for drizzling, bread/strong flour, whole-wheat/wholemeal or white flour, fine sea salt, cornmeal or semolina flour, cheese, such as shredded or fresh mozzarella, burrata, or fresh ricotta, garlic cloves, very thinly sliced, handfuls fresh veggies such as sliced tomatoes , arugula/rocket, sorrel, shaved zucchini/courgette, kale, swiss chard, corn, or mushrooms, handful of fresh herbs , such as basil, opal basil, parmigiano-reggiano cheese, extra-virgin olive oil, fine sea salt, freshly ground black pepper

olive oil, red wine vinegar, freshly squeezed lemon juice, salt and freshly ground black pepper, macaroni, chopped fresh basil leaves, chopped fresh parsley leaves, shredded mozzarella

warm water (100o to 110of), rapid-rise active dry yeast, granulated sugar, all-purpose flour, extra-virgin olive oil, kosher salt, extra-virgin olive oil, kosher salt, freshly ground black pepper, garlic cloves, peeled, red bell pepper , cut into 1/4-inch strips, cremini mushrooms, cleaned, stemmed, and quartered, shredded smoked mozzarella cheese

warm water (100 to 110 degree ), dry yeast, honey, drizzle olive oil, all-purpose flour, plus extra, all-purpose flour , for kneading, kosher salt, garlic cloves, sliced, fresh thyme, crushed red pepper flakes, italian fontina cheese, grated, fresh mozzarella cheese, grated, creamy goat cheese , such as montrachet crumbled, olive oil, fresh lemon juice, fresh ground black pepper, baby arugula, lemon, sliced

active dry yeast, whole wheat flour, bread flour, oat bran, salt, extra virgin olive oil, honey, chopped fresh rosemary, shredded mozzarella cheese, grated parmesan cheese, ground black pepper, garlic salt, vital wheat gluten, warm water (110 degrees f/45 degrees cup)

warm water (105 to 110 degrees f), dry yeast, all-purpose flour, salt, olive oil, yellow cornmeal, extra virgin olive oil, grated pasteurized mozzarella cheese, tomatoes , cut crosswise into 1/4-inch-thick slices, grated parmesan cheese, garlic clove, minced, fresh basil leaves, plus extra for garnish, salt

warm water (105-115f), sugar, active dry yeast (2 1/4 tsp), all-purpose flour, cake flour, kosher salt, olive oil, roma tomatoes, quartered (8 cups), chopped onion, garlic cloves (whole ), kosher salt, red pepper flakes, sugar, olive oil, snipped fresh basil, olive oil , fresh mozzarella cheese, sliced pepperoni, spinach, parmesan cheese, red pepper flakes, fontina chee

butter, for greasing the pans, kosher salt, spaghetti (about 8 oz), spinach leaves, finely chopped, grated parmesan, extra-virgin olive oil, grated parmesan, whole milk, kosher salt, egg, olive oil, for drizzling, marinara sauce, warmed, fresh mozzarella balls , such as ciliegine or bocconcini, special equipment : four 4-inch-diameter springform pans

pita loaves with pockets, fresh tomatillos (about 1/2 lb total ), fresh jalapeno chili, seeded and chopped (wear rubber gloves ), garlic clove, chopped, sliced cooked turkey breast, half a 7-oz jar roasted red pepper, rinsed and patted dry, smoked mozzarella , cut into 6 slices, fresh coriander, washed, dried, and chopped, olive oil

white bread, milk, ground turkey, diced onion, garlic cloves, minced, ketchup, egg, salt, ground black pepper, dried basil, dried oregano, chopped fresh parsley, cubed mozzarella cheese, marinara sauce, warmed (1 jar), spaghetti, cooked to al dente

warm water , about 110 degrees f, extra-virgin olive oil , plus 4 tbsp for greasing the baking pan, dry yeast, honey, all-purpose flour, plus extra for rolling dough, kosher salt, cornmeal , to dust baking pan, roma or italian plum tomatoes, thinly sliced, basil leaves , chiffonade, grated mozzarella, salt and white pepper

warm water (100 to 110 degrees ), dry yeast, honey, good olive oil, all-purpose flour, plus extra for kneading, kosher salt, garlic cloves, sliced, fresh thyme, crushed red pepper flakes, freshly ground black pepper, grated italian fontina cheese (8 oz), grated fresh mozzarella (7 oz), creamy goat cheese such as montrachet, crumbled, good olive oil, freshly squeezed lemon juice, baby arugula

warm (100 to 110) water, dry yeast, honey, good olive oil, all-purpose flour, plus extra for kneading, kosher salt, garlic, sliced, fresh thyme, crushed red pepper flakes, grated italian fontina cheese (8 oz), grated fresh mozzarella cheese (7 oz), creamy goat cheese , such as montrachet, crumbled, good olive oil, freshly squeezed lemon juice, freshly ground black pepper, baby arugula, lemon, sliced

ripe beefsteak tomatoes, fresh basil chopped, chopped garlic, fresh grated romano cheese, diced mozzarella cheese, extra virgin olive oil, salt, freshly ground black pepper, ziti

head of garlic, olive oil, chopped shallots, balsamic vinegar, chopped fresh thyme, red onions, sliced into 1/4-inch-thick rings, separated, butter, garlic cloves, chopped, cubes day-old sourdough bread, chopped fresh rosemary, arugula leaves (about 10 oz), grated smoked mozzarella cheese (about 4 oz)

asparagus, trimmed, bacon , halved crosswise, thick slices) thick-crusted country bread, olive oil, garlic, minced, mozzarella or monterey jack, olive oil, sherry vinegar, salt, freshly ground black pepper, minced fresh chives, pitted kalamata or black olives, chopped, shallots, thinly sliced, red bell pepper , roasted, peeled, and cut into thin strips

warm water, flour (try tipo oo italian if you can find it!), peeled tomatoes, fresh mozzarella, yeast, oregano, olive oil and salt to taste, capers and or anchovies if you like

warm water, dry yeast, honey, olive oil, all-purpose flour, salt, red onion, fresh mozzarella cheese