Tuesday, October 13, 2009

Herbed Cheese Pizza with Rosemary Potato Fries

I’d heard many great things about this Cooking Light pizza recipe. We typically make pizza on the weekends, but after a long day at work I couldn’t think of anything better to treat myself to. The homegrown fresh herbs made both of these dishes outstanding.

foodblog 008

  • premade pizza dough
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon hot paprika
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 teaspoon salt
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 (28-ounce) can diced tomatoes
  • 10 ounce sliced kasseri cheese
  • 3 tablespoons minced fresh parsley

Prepare topping: combine oregano, cumin, paprika, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes or until thick. Remove from heat; discard bay leaf.

Preheat oven to 450°.

Working with dough, roll into a circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Top crust with tomato mixture, cheese, and oregano mixture. Bake at 450° for 12 minutes or until crust are lightly browned. Sprinkle evenly with parsley.

Recipe courtesy of Cooking Light


sarah said...

looks good!! how was yoga?

fyi: i'm trying to arrange a local blogger meet up! :) get excited!

printable coupon said...

looks awesome!
thanks for sharing!
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