This is a favorite lunch at our house—my kids love that the pizzas are shaped like hearts. Buy good pesto or make your own (recipe here); it keeps well in the freezer. From Parents magazine.
2 cups shredded mozzarella cheese
4 tablespoons grated parmesan
8 naan breads (the smaller, rectangular ones)
about 1/2 cup pesto, or more as needed
Preheat oven to 450 degrees. Combine cheese in a small bowl and set aside. Slice each naan bread in half at an angle. Flip one half over and put next to the other half to make a heart shape, and place on baking sheet. Repeat with other pieces, then spread the naan with pesto and sprinkle with cheese mixture. Bake for about 10 minutes.
*Naan makes super quick personal pizzas, so I always try to keep some in the freezer. This would also work well for cheese pizza hearts or whatever kind of pizza is popular in your house.
more big batch cooking
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Friday, June 29, 2012
Friday, June 15, 2012
Ratatouille
Roasted vegetable ratatouille is hearty and satisfying, making it a great dinner for vegetarians and meat-eaters alike. You can make it a few days ahead; reheat before tossing with pasta. (recipe from my sister Liz)
2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving
Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.
While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.
Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.
*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.
2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving
Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.
While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.
Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.
*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.