Best Capicola Shiitake And Giardiniera Pizza With Smoked Gouda And Manchego Recipes

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SMOKED GOUDA SPINACH PIZZA



Smoked Gouda Spinach Pizza image

"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"-Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 pieces.

Number Of Ingredients 10

1 tube (13.8 ounces) refrigerated pizza crust
1/2 pound sliced fresh mushrooms
1 small red onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup Alfredo sauce
1/2 teaspoon dried thyme
1 package (6 ounces) fresh baby spinach
1/2 pound fully cooked Italian chicken sausage links, sliced
2 cups shredded smoked Gouda cheese

Steps:

  • Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.

Nutrition Facts : Calories 288 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 706mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CHICAGO-STYLE HOT GIARDINIERA



Chicago-Style Hot Giardiniera image

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Time 30m

Yield 8 cups.

Number Of Ingredients 12

1 small head cauliflower, broken into small florets (about 5 cups)
2 celery ribs, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
1/2 cup salt
1 cup white vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 cup canola oil
1 jar (10 ounces) small pimiento-stuffed olives, drained

Steps:

  • In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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