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Tomato-mozzarella sandwiches
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| Artist: |
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| Categories: |
Cheese, Italian, Sandwiches, Snacks, Tomatoes, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Pizza dough, thawed | | 2
| tbsp | Extra-virgin olive oil | | 2
| large | Cloves garlic, minced | | 1/2
| tsp | Rosemary, crushed | | 1/4
| tsp | Crushed red-pepper flakes | | 1/4
| tsp | Freshly ground pepper | | 1/4
| cup | Prepared pesto sauce | | 1/2
| lbs | Mozzarella cheese, sliced | | 2
| | Tomatoes, thinly sliced |
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Procedures:
| 1 | Grease 13x9 pan; press dough over bottom. | | 2 | Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. | | 3 | In pan, heat oil and garlic over low heat 2 mintues. | | 4 | Add seasonings. | | 5 | Preheat oven to 400°F. | | 6 | With floured fingers, poke about 16 holes in dough; brush with oil. | | 7 | Bake 25 minutes or until browned. | | 8 | Remove to wire rack to cool. | | 9 | Cut bread into sixths; halve horizontally. | | 10 | Brush with pesto; place cheese and tomato on bottoms and over with tops. |
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