Transport yourself to the picturesque landscapes of Italy with every bite of this delightful Margherita Frittata. Starting your day with a flavoursome combination of ripe tomatoes, fresh basil, and creamy mozzarella cheese, this dish is perfect for a quick morning meal or brunch with friends and family. This kitchen classic takes the simplicity of a Margherita pizza and transforms it into a mouth-watering and nourishing start to your day. Let’s embark on a culinary journey with this frittata that’s as tasty as it is simple to prepare.

Ingredients:

• 6 large eggs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup grape or cherry tomatoes, halved
• 1 cup fresh mozzarella cheese, diced or shredded
• 1/4 cup freshly chopped basil leaves

Instructions:

1. Start by preheating your broiler on high for at least 5 minutes. Meanwhile, in a large bowl, whisk together eggs, salt, and pepper until well combined.
2. In a non-stick, oven-safe skillet or frying pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—being careful not to burn it.
3. Reduce the heat to medium-low and pour the egg mixture into the skillet. Cook without stirring for 1 minute to allow the eggs to set on the bottom.
4. Evenly distribute the halved tomatoes, mozzarella pieces, and fresh basil over the eggs. Continue to cook until the eggs are mostly set but still slightly runny on top, about 5 minutes.
5. Transfer the skillet to the preheated broiler and broil the frittata until the eggs are completely set and the cheese is bubbly and slightly golden, approximately 2-3 minutes.
6. Keep a close eye on the frittata to prevent it from overcooking. Once done, remove it from the oven and let it sit for a few minutes before slicing.
7. To serve, cut the frittata into wedges and serve warm. If desired, garnish with additional fresh basil leaves.
8. This Margherita Frittata can also be served at room temperature, making it an excellent option for picnics or packed lunches.

In just a few simple steps, you’ve created a deliciously light yet satisfying meal that captures the essence of a classic Italian favourite. Pair this frittata with a mixed green salad, crusty bread, or a fruit salad for a complete and balanced breakfast or lunch. Buon appetito!

Total Time: 2 hours 10 minutes (includes dough rising time)

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Ingredients

• 300 grams (2 cups) ’00’ flour or all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 cup warm water
• 1 tablespoon olive oil, plus extra for drizzling
• 200 grams (7 oz) mozzarella cheese, sliced or grated
• 1 can (14 oz) whole peeled tomatoes, hand-crushed or blended
• Fresh basil leaves
• Salt and pepper to taste

Dough Instructions

1. In a large mixing bowl, combine flour, yeast, and salt. Stir in warm water and olive oil until a dough starts to form.
2. Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
3. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise until doubled, about 1-2 hours.
4. Punch down the risen dough and divide it into two balls for two pizzas.
5. Let the dough balls rest for another 20 minutes under the kitchen towel.

Pizza Assembly

1. Preheat your oven to the highest temperature (usually 475-500°F or 245-260°C) and place a pizza stone or inverted baking sheet in the oven to heat.
2. On a floured surface, stretch out one dough ball into a 10-12 inch round base.
3. Carefully transfer the stretched dough onto a piece of parchment paper.
4. Spread a thin layer of crushed tomatoes over the dough, leaving a small border around the edges.
5. Scatter mozzarella cheese on top of the tomatoes.
6. Garnish with a few basil leaves, and drizzle a little olive oil over the top.
7. Season with salt and pepper.
8. Using a pizza peel or another inverted baking sheet, slide the pizza with the parchment paper onto the preheated stone or baking sheet in the oven.
9. Bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven, garnish with additional fresh basil leaves, and let cool for a few minutes before slicing.

Enjoy your homemade classic Margherita pizza with its perfectly crispy crust, melty cheese, and fresh tomato and basil flavours. Pair with a green salad or your favourite side for a complete meal.

Homemade Chicken Alfredo Pizza Recipe

Get ready to delight your taste buds with a creamy and satisfying twist on a traditional favourite. This Chicken Alfredo Pizza merges the rich flavours of Alfredo sauce with tender chicken pieces, all spread on a golden pizza crust for a luxurious yet easy-to-make dinner option.

Ingredients:

• 1 lb pizza dough, homemade or store-bought
• 1 cup Alfredo sauce, homemade or high-quality store-bought
• 1 cup cooked chicken breast, sliced or shredded
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• Salt and pepper, to taste
• Optional toppings: sliced mushrooms, spinach, diced tomatoes

Instructions:

1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
2. On a floured surface, roll out the pizza dough to your desired thickness.
3. Transfer the dough onto a pizza peel or an inverted baking sheet sprinkled with cornmeal or parchment paper if you’re using a pizza stone. If not, place it on a prepared baking sheet.
4. In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the surface of the dough to add flavour.
5. Evenly spread the Alfredo sauce over the pizza dough, leaving a small border for the crust.
6. Sprinkle the shredded mozzarella cheese over the sauce, followed by the cooked chicken pieces. Add additional toppings if desired.
7. Season with a little salt and pepper and then finish with a generous sprinkle of grated Parmesan cheese.
8. Transfer the pizza to the hot oven (or onto the pizza stone) and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and starting to brown.
9. Remove the pizza from the oven and let it cool for a few minutes before slicing.
10. Serve warm and enjoy your homemade Chicken Alfredo Pizza!

With every bite of this Chicken Alfredo Pizza, you’ll enjoy a blend of creamy, cheesy, and savoury flavours. Feel free to experiment with additional toppings to tailor the pizza to your liking, making every pizza night a special one.

Fresh Margherita Zoodle Salad – A Light & Tasty Delight

Preparation time: 10 minutes | Cooking time: 0 minutes | Total time: 10 minutes

Dive into a bowl of freshness with this Margherita Zoodle Salad, offering a healthful take on the classic flavors of a Margherita pizza without the carbs. This vibrant dish combines zucchini noodles with tomatoes, mozzarella, and basil, all tossed in a light homemade dressing.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil leaves, roughly torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: Red pepper flakes for a bit of heat

Instructions:

1. Start by preparing your zucchini noodles using a spiralizer or a vegetable peeler. If you’re using a vegetable peeler, continue peeling the zucchini into long ribbons to mimic the shape of noodles.
2. Transfer the zoodles to a large bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves.
3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing.
4. Pour the dressing over the zoodle mixture and gently toss to combine, ensuring that the zoodles are well-coated with the dressing.
5. If desired, sprinkle with red pepper flakes to introduce a spicy kick to the salad.
6. Let the salad sit for a few minutes to allow the flavors to meld. For best results, you can also refrigerate the salad for about 30 minutes prior to serving, as this will give more time for the zoodles to absorb the dressing.
7. Taste and adjust the seasoning if necessary. Serve chilled or at room temperature.

Notes:
If you’d like a more substantial meal, you can add grilled chicken or shrimp to the salad. This can still be accomplished within the preparation time if you use pre-cooked ingredients. For a vegan version, omit the mozzarella and add your favorite plant-based cheese or some avocado for creaminess.

Savor the simplicity and freshness of this Margherita Zoodle Salad as a stand-alone meal or as a side to your favorite entrées. Healthy eating doesn’t mean compromising on flavor!

Homemade Chicken Pesto Pizza

There is nothing like a homemade pizza with the perfect combination of flavors to make a casual dinner feel like a gourmet experience. Our Chicken Pesto Pizza is just the right blend of herby, cheesy, and savory to satisfy all your taste buds. This step-by-step guide will show you how to prepare this delicious pizza from scratch in just a few easy steps.

Ingredients:

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup pesto sauce, homemade or store-bought
• 1 cup cooked chicken breast, shredded or sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons pine nuts (optional)
• Arugula or basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now to heat up. If not, prepare a large baking sheet by lining it with parchment paper.
2. On a floured surface, roll out your pizza dough to your desired thickness. Transfer the rolled out dough onto the prepared baking sheet or onto a paddle if you’re using a pizza stone.
3. Spread the pesto sauce evenly over the surface of the pizza dough, leaving a small border for the crust.
4. Top the pesto with shredded mozzarella cheese, making sure to distribute it evenly.
5. Add the cooked chicken pieces over the cheese. You can choose to shred or slice your chicken depending on your preference.
6. Scatter the cherry tomato halves and pine nuts, if using, over the chicken.
7. Sprinkle the grated Parmesan cheese on top of the pizza, and season with salt and pepper to taste.
8. Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
9. Once done, remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh arugula or basil leaves for an additional pop of flavor and color.
10. Slice the pizza and serve hot. Enjoy your homemade Chicken Pesto Pizza!

Tips and Variations:

If you want a crispier crust, try pre-baking your dough for 5-7 minutes before adding the toppings. Feel free to add extra toppings like olives, red onions, or bell peppers for more variety. If you’re a fan of spice, a drizzle of chili oil or a sprinkling of red pepper flakes can add a nice kick to your pizza.

Delicious Margherita Stuffed Chicken Recipe

Craving the taste of summertime Italy but want something more substantial than a pizza? Our Margherita Stuffed Chicken recipe is perfect for those evenings when you desire a meal that is both comforting and fresh. With melted mozzarella, ripe tomatoes, and fragrant basil, this dish is a celebration of classic Italian flavors, all wrapped up in a juicy chicken breast.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 large tomato, finely diced
• Fresh basil leaves, roughly chopped, plus whole leaves for garnish
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon dried oregano (optional)
• Toothpicks or butcher’s twine

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.
3. In a small bowl, mix together the shredded mozzarella, diced tomato, chopped basil, minced garlic, balsamic vinegar, and dried oregano, if using. Stuff this mixture into the pockets you’ve created in the chicken breasts.
4. Secure the pockets closed with toothpicks or butcher’s twine to ensure the stuffing doesn’t fall out during cooking.
5. Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, add in the stuffed chicken breasts. Sear them for 3-4 minutes on each side or until they have a nice golden color.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C).
7. Remove from the oven and let the chicken rest for a few minutes. This will allow the juices to redistribute, ensuring your stuffed chicken is moist and flavorful.
8. Discard toothpicks or twine, garnish with whole basil leaves, and drizzle with a bit more balsamic vinegar or a squeeze of fresh lemon juice if desired.
9. Serve hot alongside your favorite side dishes such as a light salad, roasted vegetables, or garlic bread.

Tips

• To add more flavor, you can mix some grated Parmesan cheese into the stuffing.
• If you don’t have an oven-proof skillet, you can transfer the chicken to a baking dish before putting it in the oven.
• Ensure not to overstuff the chicken as it may cause the filling to leak out during cooking.

Nutritional Information

• Calories: 290
• Protein: 32g
• Fat: 15g
• Carbohydrates: 3g
• Fiber: 0.5g
• Sugar: 1g

This Margherita Stuffed Chicken is sure to become a new favorite in your dinner rotation, marrying the ease of a chicken dish with the gourmet appeal of Italian cuisine. Buon appetito!

Ingredients:

• 1 prebaked pizza crust (12-inch)
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon fajita seasoning
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped (optional)
• Sour cream for serving (optional)

Instructions:

1. Preheat your oven according to the pizza crust package instructions, typically around 450°F (232°C). If you need a pizza stone review this page.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken slices and sprinkle with fajita seasoning, cooking until no longer pink and slightly browned.
3. Add the sliced bell peppers and onion to the skillet with the seasoned chicken. Sauté until the vegetables are tender and slightly caramelized.
4. Place the prebaked pizza crust on a pizza pan or baking sheet. Distribute the cooked chicken and vegetables evenly over the crust.
5. Sprinkle both the mozzarella and cheddar cheese over the top of the chicken and vegetable mixture.
6. Bake in the preheated oven for about 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
7. Remove the pizza from the oven and let it cool for a couple of minutes.
8. Optional: Garnish with chopped fresh cilantro and serve with a dollop of sour cream on the side.
9. Slice the pizza and serve immediately while it’s still hot.

Cooking Tips:

• To add an extra kick to your pizza, you can include sliced jalapeños or drizzle with hot sauce before serving.
• If you have time, you can make your own pizza dough from scratch for an even fresher taste.
• For a healthier version, use whole wheat pizza crust and low-fat cheese varieties.

Conclusion:

This Chicken Fajita Pizza is the perfect dish for those who love the heartiness of pizza and the vibrant flavors of Mexican cuisine. It’s easy to make, customizable to your taste preferences, and sure to be a hit with family and friends. Enjoy this tasty fusion for your next dinner or casual gathering!

Classic Margherita Calzone Recipe

Embrace the flavors of Italy with this easy-to-follow Margherita Calzone recipe. Combining the classic ingredients of a Margherita pizza into a deliciously folded and baked calzone, you’ll be sure to impress at your next meal.

Ingredients:

• 1 pound of pizza dough (homemade or store-bought)
• 1 cup of marinara sauce
• 2 cups of shredded mozzarella cheese
• 1 large tomato, thinly sliced
• 1/4 cup of fresh basil leaves, chopped
• 1 tablespoon of olive oil
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat your oven to 475 degrees F (245 degrees C). If you’re using a pizza stone, place it in the oven to preheat as well.
2. Divide the pizza dough into four equal portions. On a floured surface, roll out each portion into an 8-inch circle.
3. Spread a spoonful of marinara sauce over half of each dough circle, leaving a small border around the edge.
4. Sprinkle the shredded mozzarella cheese evenly over the sauce. Add sliced tomatoes and chopped basil on top of the cheese.
5. Season the filling with a pinch of salt and pepper.
6. Fold the dough over the filling to create a half-moon shape. Pinch and roll the edges together to seal the calzone.
7. Carefully transfer the calzones onto the preheated pizza stone or a baking sheet lined with parchment paper.
8. Brush the top of each calzone with olive oil. This will help achieve a golden-brown crust.
9. Make a few small slits in the top of each calzone to allow steam to escape during baking.
10. Bake in the preheated oven for 12-15 minutes, or until the calzones are golden brown and the cheese is bubbly.
11. Remove from the oven and let them cool for a few minutes before serving. Serve with additional marinara sauce for dipping, if desired.

Pro Tips:

• For an extra touch, you can garnish the calzones with a sprinkle of Parmesan cheese and dried oregano before baking.
• If you want a crispier bottom, bake the calzones directly on a pizza stone.
• Letting the calzones rest for a couple of minutes after baking will make them easier to cut and handle.

There you have it – a mouthwatering Margherita Calzone that brings a piece of Italy right to your kitchen. Perfect for a cozy family dinner or a festive party, this classic recipe will be a hit with everyone. Buon appetito!