STEAK AND CORNY QUESO FLATBREAD

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RECIPE

INGREDIENTS

• 1 pound of Thick Cut Sirloin Steak sliced into 1/4 inch thick strips
• 2 cups of Corny Queso**
• 1 16 inch Grilled Artisan Flatbread Crust
• 1 1/2 cups of Shredded Cheddar Cheese
• 2 Tablespoons of Sour Cream (optional)
• 1 Tablespoon of Chopped Fresh Cilantro (optional)

**INGREDIENTS FOR THE CORNY QUESO

• 2 Ears Fresh Corn, kernels cut off the cobs
• 1 cup of Fresh Medium Salsa
• 1/2 of a 13 ounce of Black Beans rinsed and drained
• 1 1/2 cups melted American Cheese 

DIRECTIONS

Spray a skillet over medium heat with Non Stick Cooking Spray. Add the Sirloin Steak Strips and season with Salt and pepper to taste. Sear the Steak Strips for 1-2 minutes per side, remove from the heat and set aside. Preheat the oven to 425 degrees (or the recommended temperature for the Crust that you are using). Place the Flatbread Crust on a pizza pan lined with parchment and spread the Corny Queso all over in an even layer leaving about 1/2 inch of the Flatbread edge so the Queso will not run off the Crust. Top the Queso with the Seared Steak Strips in a circular pattern from the edge to the center. If there is any of the Queso left over, place dollops of the remaining Queso on top of the Strips. Finish the Steak and Corny Queso Flatbread with the Shredded Cheddar Cheese and bake for 15-20 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly. Slice the Flatbread into 6-8 slices and top with dollops of the Sour Cream and a sprinkle of the Chopped Fresh Cilantro (if using) and serve.

RECIPE

INGREDIENTS

• 1 package of Jus Rol Fresh Market Pizza Dough
• 1 pound of Fresh Mushrooms roughly chopped
• 1/2 Red Onion diced
• 6 Roma Tomatoes thinly sliced 
• 10 Baby Collard Green Leaves stems removed
• 2 bunches of Fresh Parsley chopped
• 3 Tablespoons of Roasted Garlic Oil (or Olive Oil)
• 1 teaspoon of Salt
• 1/2 teaspoon of Black Pepper
• 1 teaspoon of Dried Thyme
• 1 teaspoon Dried Tarragon
• 2-3 cloves of Fresh Garlic minced
• 2 cups Shredded Mozzarella Cheese
• 3 Tablespoons of Soft Garlic and Herb Cheese (like Alouette) 

DIRECTIONS

In a skillet over medium heat, add the Roasted Garlic Oil (or Olive Oil) and when the Oil is shimmery, add the Chopped Mushrooms and Diced Onions and stir to blend. Season the Mushrooms and Onions with the Salt, Pepper, Thyme and Tarragon and cook, stirring frequently for 5-7 minutes until the Vegetables begin to soften. Add the Minced Garlic and continue cooking and stirring for about 1 minute until the Garlic is fragrant. While the Vegetables are cooking, stack and roll the Collard Green Leaves up like a cigar and slice the roll into thinly sliced Collard Green strips (Chiffonade) and set aside. Add the Tomatoes to the skillet and cook for about 5-7 minutes stirring frequently until they are well softened. Add the Collard Green Chiffonade to the softened Vegetable mixture and cook until the Collard Greens are wilted down. Remove the Vegetable Mixture from the heat and set the Fresh Vegetable Pizza Sauce aside to cool. Preheat the oven to 425 degrees (or the recommended temperature for the Pizza Crust that you are using). On a baking sheet lined with parchment (the Pizza Dough that I used is already rolled up with parchment paper) roll out the Pizza Dough to form a 12 inch Round Crust. Spread the Fresh Vegetable Pizza Sauce all over the Crust spreading out to the edge. Top the Vegetable Sauce with the Shredded Mozzarella Cheese. Finish the Fresh Vegetable Pizza with dollops of the Soft Garlic and Herb Cheese (not too close to the edge so it won’t melt and run off the Pizza), and bake for 20-25 minutes until the Crust is crispy and the Toppings are browned and bubbly. Slice the Creamy Fresh Veggie Pizza into 8 wedges, Garnish with the Chopped Fresh Parsley, serve and enjoy!

RECIPE

INGREDIENTS

• 2 Pounds of Bell Peppers seeded and roughly diced
• 1 large Red Onion roughly diced
• 3 Tablespoons of Roasted Garlic Oil (or Olive Oil)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 Medium Sized Pita Pockets
• 1+ cup of Tomato Sauce (I used my Roasted Tomato Sauce**)
• 4 cups of Shredded Mozzarella Cheese
• 1 1/2 cups of Shaved Italian 4 Cheese Blend (or Shaved Parmesan Cheese)
• Balsamic Glaze for garnish (optional)

DIRECTIONS

In a skillet over medium heat, add the Roasted Garlic Oil. When the Oil gets shimmery, add the diced Peppers and Onions and stir to combine. Season the Peppers and Onions with the Salt and Pepper and cook, stirring frequently for 8-10 minutes until the Onions are translucent and the Peppers are nicely softened. Remove the Peppers and Onions from the heat and set aside to cool. Lay out the Pita Pockets on 2 sheet pans lined with parchment and preheat the oven to 400 degrees. Spread about 1/4 cup of the Tomato Sauce on each Pita Pocket all the way out to the edge. Top the Sauce with 1 cup of the Shredded Mozzarella on each Pita Pocket. Place 3/4 to 1 cup of the cooked Peppers and Onions on top of each Pita Pocket in an even layer. Finish the Pepper and Onion Pita Flatbreads with about 3 ounces of the Shaved Italian Cheese. Place in the oven and bake for 15-20 minutes until the Pita Pockets are crispy and the Toppings are browned and bubbly. Slice the Pita Flatbreads into 6 pieces, place a serving on a plate, drizzle with some Balsamic Glaze, serve and enjoy! 

** INGREDIENTS FOR ROASTED TOMATO SAUCE

• 15 Roma Tomatoes (about 2 pounds)
• 1 Large Carrot peeled and cut into 3/4 inch pieces
• 6 Cloves of Fresh Garlic
• 1/2 Large Sweet Onion (or Yellow Onion) cut into 3/4 inch pieces
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/4 cup Roasted Garlic Oil (or Olive Oil)
• A sprinkle of additional Salt and Pepper to re-season if necessary
• 1 teaspoon of Granulated Sugar
• 1 Tablespoons of Tomato Paste
• 1/4 cup of Chopped Fresh Basil

DIRECTIONS

Preheat the oven to 350 degrees. Rinse and dry the Tomatoes and place on a cutting board. Slice the Tomatoes lengthwise and place them skin side up on a baking sheet lined with parchment. Add the Carrot pieces, the Onion pieces and the Garlic Cloves to the sheet pan with the Tomatoes in a single layer as possible. Season the Vegetables with the Salt and Pepper and drizzle them with the Roasted Garlic Oil. Roast the Vegetables for about 30 minutes until they are cooked through and soft and the Tomato skins are slightly browned and separated from the Tomato pulp and seeds. Cool down the Vegetables and remove the skins from the Tomatoes when they are cool enough to handle. Roasted Tomato skins will pull right off so you can use your fingers or tongs. Add the Roasted Vegetables to an immersion blender container and sprinkle with additional Salt and Pepper to Taste. Add the Sugar, Tomato Paste, and Fresh Basil and blend the Sauce until it is very smooth. If you do not have an immersion blender, you can Puree’ the Roasted Vegetables in a food processor or blender to Create the Sauce.

RECIPE

INGREDIENTS

• 1 22 ounce Pizza Dough Ball
• 1 Tablespoon All Purpose Flour
• 1 pound of bulk Sweet Italian Sausage
• 1/2 Vidalia Onion sliced
• 1 Red Bell Pepper seeded and sliced
• 1 Green Bell Pepper seeded and sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 2 Tablespoons Bacon Fat
• 1 Tablespoon Olive Oil
• 3/4 cup Tomato Sauce
• 3+ cups Shredded Mozzarella Cheese
• 6 Fresh Basil Leaves (optional)

DIRECTIONS

In a skillet over medium heat, melt the Bacon Fat. Break up the Sweet Italian Sausage Meat into  the skillet and cook for 10-15 minutes chopping up the Sausage Meat until it is no longer pink and nicely crumbled. Remove the cooked crumbled Sausage from the skillet, transfer it to a plate and set aside. Keep the skillet on the heat and add the Olive Oil and when the Oil is heated, add the sliced Onions and Peppers and stir to blend. Season the Vegetables with the Salt, Pepper and Garlic Powder and cook, stirring frequently for about 10-15 minutes until the Vegetables are softened and slightly browned. Remove the Peppers and Onions from the heat and set aside as well. Preheat the oven to 425 degrees to the recommended temperature for the Pizza Dough that you are using. Spread the Flour onto a work surface and top with the Pizza Dough. Shape the Dough into the shape of the Pizza Pan that you are using, roll up the edges of the Dough all the way around to create a raised crust. Using a fork, perforate the dough all over staying inside the raised crust. Top the Pizza Crust with the Tomato Sauce and spread it evenly all over the Dough also staying inside the raised edge, Top the Tomato Sauce with the Shredded Mozzarella Cheese in an even layer and top the Cheese with the Sausage, Peppers and Onions. Finish the Sausage Pepper and Onion Pizza with an additional 1/2 to 3/4 cup of Shredded Mozzarella and bake for 20-25 minutes until the Crust is crispy and the toppings are lightly browned and bubbly. Chop or make a Chiffonade with the Fresh Basil Leaves  (if you are using) and sprinkle them all over the cooked Pizza, slice and serve.

RECIPE

INGREDIENTS

• 1 pound of Jumbo Shrimp (16-20) peeled, deveined and tails removed
• 1/4 of a medium Red Onion sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 bunch Fresh Basil Leaves
• 3 cloves Fresh Garlic finely chopped
• 1/2 cup Olive Oil
• Juice of 1/2 of a large Lemon
• 1 Artisan Flatbread Pizza Crust
• 2-3 Tablespoons of Basil Pesto** (home made or store bought)
• 3 cups of Shredded Mozzarella Cheese
• 2 cups Shaved 4 Cheese Italian Blend or Parmesan Cheese

DIRECTIONS

Place the Shrimp in a bowl. Cut the Red Onion slices into quarters to create 1 1/2 inch Onion Strips.  Stack the Fresh Basil Leaves from largest to smallest and then roll the stacked Basil Leaves into a tight roll. Using a sharp knife, slice the rolled Basil into thin strips to create a Basil Chiffonade. Add the Onion Strips and the Basil Chiffonade to the bowl with the Shrimp. season with the Salt and Pepper and toss the bowl Ingredients to blend. Place the finely chopped Garlic in a jar and add the Olive Oil and the Lemon Juice and shake to  mix very well. This mixture is our Shrimp Marinade. Pour the Marinade over the Shrimp, Onions and Basil in the bowl and toss to coat. Set the Marinated Shrimp and Veggies aside in the refrigerator to marinate for about 30 minutes. Preheat the oven to 425 degrees. Place the Flatbread Crust on a Pizza Pan and par bake the Crust for about 5-7 minutes. This will help crisp up the Crust without over cooking the Shrimp. Spread the Pesto all over the Flatbread Crust in a thin layer all the way out to the edges. Top the Pesto with the Shredded Mozzarella Cheese and then arrange the Marinated Shrimp over the top of the Cheese. Using tongs or your hands, remove the remaining Onions and Basil from the Marinade and place on top of the Shrimp and the Flatbread. Top the Shrimp Pesto Flatbread with the Shaved Four Cheese Italian Blend or Parmesan Cheese and drizzle with about 2 Tablespoons of the Marinade. Bake the Flatbread for 15 to 20 minutes until the Shrimp is pink and curled up and the Cheeses are Melted and Bubbly. Slice, Serve and Enjoy!

**HOME MADE BASIL PESTO

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt

freshly ground black pepper

2 cups basil leaves

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese, optional

Instructions: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and process until combined. Add the Parmesan cheese, and process to fully incorporate into the Pesto For a smoother pesto, add more olive oil.