Empanada Gallega

Jenny asked me to post this recipe. We had these when we were traveling in Northern Spain and so I found a recipe to make them at home.

EMPANADA GALLEGA

• YIELD: 8 servings (serving size: 1 wedge)

Ingredients

Pork:

• 2 tablespoons minced fresh parsley
• 1 tablespoon Spanish smoked paprika or hot paprika
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips (or you could use ground pork)

Dough:

• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1/4 cup olive oil
• 1 large egg, lightly beaten (eggs are small here so I have to use two)
  

Filling:

• Cooking spray
• 1/4 teaspoon salt
• 2 cups thinly sliced sweet onion
• 2 cups red bell pepper strips
• 1 cup chopped tomato
• 1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces) –I only use this if I happen to have some in the fridge)
• 2 tablespoons dry white wine
• Dash of crumbled thread saffron
• Remaining Ingredient:
• 1 large egg, lightly beaten

Preparation

• To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
• To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.
• To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.
• Preheat oven to 350°.
• Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.

Source: Cooking Light AUGUST 2001

Crockpot Broccoli Beef

I found this a few months ago on A Year of Slow Cooking. It's really good and easy.

--1 lb thin beef (she used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

Add the liquid to the crockpot. Chop up your garlic and add it along with the spices to the mixture. Slice meat into thin strips (I used my kitchen scissors this time I made it and it was much easier). Toss in the liquid and spice mixture to coat.

Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.Stir gingerly to coat broccoli.

Serve over steamed rice.

Fiesta Chicken

Here is a yummy crock-pot recipe using ingredients that you probably have in your pantry/fridge right now!

6 frozen boneless, skinless chicken thighs

2 cups salsa (I use Costco Mango salsa!)

1 can Cheddar Cheese soup

1 can black beans, drained and rinsed.

1 can white (Northern) beans, drained

2 pkts. Sazon Goya seasoning mix

(You might have a box of this if you have tried the Beans and Rice recipe.)

Place chicken thighs in crock pot, season generously with onion powder and garlic powder. Now add the rest of the ingredients and stir to combine. Cook on high for about 4-5 hours, or until your chicken is cooked through. Add 1 can of corn, drained- cook on low till chicken is fork-tender. Shred the chicken with two forks. Before serving, stir in 6 oz. cream cheese, (melt it a little in the microwave first.)

Serve over hot rice, top with grated cheddar cheese. You can also add chopped fresh tomatoes and avocados. Yum!

Ham & Pea (or Asparagus) Pasta

This yummy pasta is a no-fail at our house. You can also do a ham & asparagus pasta, which is yummy. We usually do peas for kids and because it's super fast. It's a nice change from your typical pasta dinner. You can also cut the recipe in half easily for a smaller family.

Ham & Pea Pasta

1 lb pasta (we like farfalle or mini-penne)
1/4 c butter
1 large onion, finely chopped
1 lb frozen peas (or fresh asparagus, cut into 1" pieces)
1/2 lb. cooked ham, diced (I use half of a pre-cut package)
1/2 c whipping cream
salt and pepper to taste

Cook pasta and drain. Set aside. Melt butter and saute onion until soft. Run frozen peas under warm water in a colander for a minute and then add to onions and saute. Add ham, cream, salt, and pepper. Bring to a simmer and add cooked pasta.

Tortellini Tomato Spinach Soup

So, my kind husband went to the store the other day for us. He brought home some fresh tortellini, thinking that might diversify our meals a little. Well, he didn't understand that I don't like tortellini. I didn't have the heart to tell him that. So, I got online and found a recipe allowing us to use the tortellini. I found this one and it was SO GOOD! I really wish I had taken a picture because it is a beautiful soup, even though it was so easy to make. We were sorry when it was all gone.

30 min | 10 min prep

SERVES 4 -6

* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth (I threw in a couple of bouillon cubes)
* 1 (14 ounce) can whole tomatoes, coarsely chopped (I used pre-diced)
* 1 (9 ounce) package fresh tortellini or dried tortellini (or frozen and add with broth and tomatoes)
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped (or just add the frozen block with broth and tomatoes)
* 1/4 cup freshly grated parmesan cheese (optional)

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan.

Roast

I made this last night for dinner. It is really basic, but it turned out super yummy and used ingredients that I already had on hand.

1 boneless chuck roast 

1 can cream of mushroom soup

1 packet brown gravy mix

1 packet onion soup mix

2 cups water

Combine all ingredients in the crock pot. I fried the roast in some oil before putting it into the crock pot. My roast was frozen, so I cooked it on high for 6 hours and it was perfect. We used the gravy on rice, but it would be tasty on potatoes or noodles, too.

Lime Chicken Fajitas!

Who doesn't like fajitas? These are so good, that the next night after we had them I said to Mark- is it wrong if we have fajitas again? and he said - no! I'll make them! 

Well, I wasn't going to argue with that!

 You will need:

4 boneless chicken thighs, sliced

1 lime

1 lg onion, sliced into large round slices

1 gr. pepper or red in slices

two cloves fresh garlic

olive oil

1 pkg. flour or corn fajita tortillas

Sour Cream

1 Avocado

Pico de Gallo (see below)

In a large frying pan  heat several Tbs. olive oil. Add 1 crushed garlic clove and the sliced onion. After a minute or two, add the peppers.

Add salt and pepper, fry till the onions and peppers are brown on the edges and carmelized.

Remove from pan. 

Add chicken and another Tbs. olive oil. Add the other clove of crushed garlic. Season with salt and pepper and juice of one lime. Fry until chicken slices are well-done and starting to get a little crispy and brown. (This is why you are using dark meat, not light, the meat will not dry out too much).

Toss with onions and peppers and spoon all into a serving dish. 

Heat your tortillas. Call everyone to the table, and serve with sour cream, a slice of avocado and Pico de Gallo. This is what mine looked like just before I gobbled it up!

Mmmmm it was good!

 

Pico de Gallo Recipe

I just started making this stuff and I could eat it everyday. So fresh and tasty!

1/2 lg onion, minced

1 Tomato

Tbs/ Lime or lemon juice

few Tbs. fresh cilantro (more is better!)

salt & pepper

Summer Squash Pasta Bake

Well, I think it is about time for some new recipes!

First, I'll post one of our favorite summer-time dinners. If your garden is overloaded with squash, zucchini and tomatoes right about now, (or your neighbor's is), this is a great dish to make. I'm not really sure exactly how I came up with it, I just know there is something magical about the flavor combinations- it's like music in your mouth!

It starts with 9x13 pan full of cooked spiral pasta. I use 3/4 of a regular sized box. It has a creamy sauce but it's made of sour cream, not mayo.

After you have your pasta cooked, (I do mine in the microwave), and in the pan add the following:

3/4 to 1 c. sour cream - I never actually measure, just a big scoop out of the tub with a serving spoon.

Sprinkle entire surface with a generous amount of

Garlic Powder

Onion Powder

Dried or fresh Dill Weed

Salt -Pepper

The hot pasta will melt the sour cream, and you can stir it all together. It will look like this:

Now for the squash. Slice 2 small each or one large each of yellow squash and zucchini. Layer on a cookie sheet lined with foil. Drizzle entire surface with olive oil, and season with salt and pepper. Broil at 500º till they are tender and just start to get a little brown around the edges, maybe 10 min. or so.

When they are cooked, layer them in the pan on top of the noodles.

Now for the tomatoes!  Dice 2-3 large tomatoes, and layer on top of broiled squash. Now sprinkle with about a half cup of grated parmesan and return to oven, broil just until tomatoes are hot and cheese starts to melt. Season the top with salt and fresh cracked pepper and serve.

Delish!

Lil' Pizzas

These are so easy and one of our family favorites! It's a quick fix for all of your pizza cravings!

Recipe:
1-2 cans of Pillsbury Biscuit dough
1 jar of your favorite spaghetti sauce
grated cheese
pepperoni, sausage, spinach (whatever your favorite toppings are!)

*Take the biscuit dough and spread them out with your hands to thin them out and to make them a little bit bigger in size. Place on a greased cookie sheet. Put a Tbls. or so of your favorite spaghetti sauce on top of the biscuit dough and spread to desired width. Top with cheese and your favorite toppings. Bake at 425. And of course, ENJOY!

100% Original Chicken Sandwich

Sometimes when I am really bored or stuck in the "same old" dinner rut, I like to go into the kitchen and start inventing/experimenting! This is 1 of 2 original sandwiches I have created! This one I think might be the favorite one, but we haven't had the other one in a while, so it may be a toss up!

Recipe:
1 loaf of Rosemary Olive Oil bread from Costco!!!
2 chicken breast defrosted
spinach leaves
1 package of Provolone cheese
1/2 package of bacon (optional)

Sauce:
1/2 cup of Olive Oil Mayonnaise (Best Foods)
2 tsp. Dijon mustard
1/2 of a lemon (squeezed) or 2 Tbls. of lemon juice
salt, pepper, and garlic salt to taste

*Cut the rosemary bread into even slices, making sure you have enough pieces to complete a whole sandwich. Butter both sides of the bread, and then you can either grill it or broil it until golden brown on each side. (Don't leave the bread unattended, trust me it can burn really easily!) In the mean time season both sides of the chicken breast with garlic salt and either put them on the grill or broil them as well, until fully cooked through, then slice into stripes. Then Mix your sauce together and spoon enough to cover one side of each slice of bread, and then place on a cookie sheet. Top one side of each sandwich with the strips of chicken, spinach leaves, bacon (if desired), and then one full slice of provolone cheese! On the other slice of bread, top with one half piece of provolone cheese. Stick under the broiler until the cheese is golden and bubbly. Pull out of the oven, and put the sandwiches together. Cut in half (if desired) and then of course, PLEASE ENJOY!!

BBQ Chicken Pizza

Pizza Dough:
1 Cup Warm Water
3 Cups Flour ( or 2 +)
2-3 T. Honey
3 T. Olive Oil
2 tsp. Yeast
1 tsp. Salt
*Mix all ingredients together but the flour, then add the flour starting with 2 cups and then add more as needed. Let dough rise for at least one hour. Then with lots of Patience spread the dough out over the pan! You can use a round pizza pan or a cookie sheet. The dough is temperamental at first, but the more you spread it the more workable it becomes! After dough is spread, poke holes in it with a fork, this is to prevent air bubbles. Then with a spoon spread your favorite BBQ sauce over the bottom. (My favorite is Sweet Baby Rays Original!) Then top with Mozzarella cheese, chicken, spinach, bell peppers, etc. (whatever your favorite toppings are.) Bake at 425 for 15-20 min. Enjoy!
*Caution: This may cause extreme weight gain and addiction. Over Eaters Anonymous my be required after the first bite! I do not take responsibility for any scales that my break or addictions that may occur!
This is a great regular Pizza sauce recipe also if you are craving just a regular old pepperoni pizza:
8 oz. tomato sauce
1 0z. water
2 1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dehydrated onion
1/16 tsp. garlic salt
1 1/2 tsp. oil
1/4 tsp. sugar
I am not sure what a 1/16 tsp. is... so I just guesstimate on all of these ingredients and it still comes out really good! Enjoy!

Grilled Bruschetta Chicken

I got this recipe off of my friend Adele's recipe blog (including the great pictures).We had it for lunch today. Our friend Brandon came over and brought some authentic french bread with him and it was so tasty with the chicken and sauce.

1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided (I actually used Italian Pesto Dressing, because I had it in the fridge...)4 small boneless skinless chicken breast halves (1 lb. chicken)1 tomato, finely chopped1/2 cup Mozzarella Cheese, shredded1/4 cup chopped fresh basil, or 1 tsp dried basil leaves Place large sheet of heavy duty foil over half of grill grate. Preheat grill to med. heat. Pour 2 Tbsp. dressing over chicken in resealable bag. Seal, turn bag over several times to coat chicken with dressing. Refrigerate 10 minutes to marinate. Grill chicken on uncovered side of grill 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over onto the foil with cooked side up. Top evenly with tomato mixture. Close lid and grill an additional 8 min. or until chicken is cooked. Makes 4 servings.

Asian Chicken Stir-Fry

I'm sure you could add garden zucchinis to this one. It is a "throw-in-any-veggies-you'-ve-got" with an easy sauce. And, with it all done in one frying pan (and a rice cooker), it doesn't heat the kitchen too much on a hot summer night.

1 Tbls Vegetable Oil

1 Lb. Chicken Strips

1 can (10 3/4 oz) "Golden Mushroom Soup"

3 Tbls Soy Sauce

1 tsp Garlic Powder

1 bag frozen veggies

(or whatever: i.e. 1 cup broccoli, 1 fresh green pepper,

1 sliced/diced zucchini, 1 white onion)

4 Cups hot cooked Rice

Heat: Oil in Skillet

Brown: Chicken

Add: Soup, Soy Sauce, Garlic Powder

Heat to a Boil

Add: Veggies

Cook: until tender-crisp

Serve over Rice

Vegetarian Lasagna

We are not vegetarians, but I'm trying to cut down how much meat we eat. This lasagna is really yummy, and a great way to use some of your garden vegetables.

VEGETARIAN LASAGNA

55 min | 10 min prep

SERVES 8

• 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
• 1/2 cup grated carrot
• 1/2 teaspoon oregano
• 6 cooked lasagna noodles*
• 1 (16 ounce) container ricotta cheese
• 1 package frozen chopped spinach, thawed and well drained
• 2 eggs
• 1 1/2 cups thinly sliced zucchini
• 1 cup sliced fresh mushrooms
• 3 cups shredded part-skim mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Mix carrots, oregano, and spaghetti sauce together.
2. Mix Ricotta, spinach, and eggs together in separate bowl.
3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
5. Repeat layers with remaining ingredients.
6. Bake in 350 degrees oven for about 45 minutes.

*You don't really need to cook the noodles beforehand. Just cook your lasagna a little longer until the noodles are soft. I'd say 10-15 minutes more than the recipe says to.

Nate's Alfredo Sauce

Nate made fettuccine alfredo with broccoli for Sunday dinner tonight. It was delicious! I need to let him cook more often!

1 (8 oz.) pkg. cream cheese, cut in bits

3/4 cup parmesan cheese, grated

1/2 cup butter or margarine

1-2 cups milk

In a large saucepan combine all four ingredients. Stir constantly until smooth. Add more milk if sauce is too thick.

Toss with pasta (and chicken and broccoli, if desired).

Homemade Manicotti

Crepe noodles:

▪ 1 1/2 cups all-purpose flour

▪ 1 cup milk

▪ 3 eggs

▪ 1/2 tsp salt

Filling:

▪ 1 1/2 pounds ricotta cheese

▪ 1/4 cup grated Romano/Parmesan cheese

▪ 1 egg

▪ 1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes

▪ 1 jar (28 oz) spaghetti sauce

▪ shredded Romano cheese, opt

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 Tbsp onto a hot greased 8-in skillet; spread to a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside. For filling, combine cheeses, egg and parsley. Spoon 3-4 Tbsp down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2 inch baking dish. Place crepes, seam side down, over the sauce; pour remaining sauce over top. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Yield: 6 servings.

*Recipe says to stack the crepes, but I just fill them as I go and put them straight in the pan. You may think, "Wow, I have to make every crepe?" to which I say I think it takes less time to make each crepe than to stuff ordinary manicotti. So, give it a try! These are so delicious. My picture doesn't do it justice (especially because I forgot to put the cheese on before taking it...)

Tin Foil Dinner

We love to go camping as a family and have made this recipe on two trips already this year. You don't have to go camping to enjoy it, though. You can make it in your oven and the clean-up is easy!

VEGGIE CHICKEN PACKET
2 Tbsp uncooked instant rice
1 bone-in chicken breast half
1/4 cup sliced carrot
2 onion slices, separated into rings
1/4 cup julienned green and sweet red pepper
1 Tbsp water
1 Tbsp Worcestershire sauce
2 to 3 tsp soy sauce
1 Tbsp butter

Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables.

Dot with butter. Fold foil around the chicken and vegetables and seal tightly. Place in a baking pan. Bake at 350 for 65-75 minutes or until chicken juices run clear (more around 30 minutes for us in the fire, it will vary). Open foil carefully to allow steam to escape. Yield: 1 serving.

General Tso's Tofu

My husband doesn't generally like tofu, but we all enjoyed this recipe. The original recipe didn't end up with much sauce, so I changed it so there would be more to soak up the rice (changes are seen here).

General Tso's Tofu

30 min | 25 min prep

SERVES 4

• 1 (16 ounce) box firm tofu
• 1 egg
• 3/4 cup cornstarch (I didn't use that much)
• vegetable oil (for frying)

• 6 chopped green onions (I used Vandalia onions)
• 2 tablespoon minced ginger (2 tsp powder)
• 2 tablespoon minced garlic (I used about 1 Tbsp)
• 1 1/3 cup vegetable stock (I used water plus some chicken bouillon)
• 4 tablespoons soy sauce
• 4 tablespoons sugar
• red pepper flakes (I left out)
  
• 1 tablespoon sherry wine (optional)
• 2 tablespoons white vinegar
• steamed broccoli

1. Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.
2. Mix egg with 3 Tbs of water.
3. Dip tofu in mixture.
4. Sprinkle cornstarch over tofu to completely cover.
5. Heat oil in pan and fry tofu pieces until golden brown and set aside.
6. Drain oil.
7. Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
8. Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
   
9. Mix 4 Tbs of water and 2 Tbs cornstarch and pour into mixture, stirring well.
10. Add fried tofu and coat evenly.
11. Serve immediately with steamed broccoli over your choice of rice.

Dal - or - Red Lentil Curry

Thanks for letting me into the fabulous Recipe Room! (And now might be a good time to admit I've been stalking you.)

This recipe is from an old (previous) boss of mine who is from Bangladesh. It's a simple, good, and healthy recipe. It can be eaten as a soup, or like a curry over rice. It's hearty enough to be the main dish. It makes a large pot, so we usually have leftovers. We think it might even be better the day after. (I borrowed the photo, below.)

Dal/ Red Lentil Curry
Prep time: 10 minutes, if that
Total time: 65 minutes

Ingredients:
2 Tablespoons oil
1 yellow onion, finely chopped
1-2 cloves garlic, minced (1 1/2 tsp)
2 1/2 tsp turmeric
1 1/2 tsp coriander
1/4 tsp cayenne (or less or more, whatever you prefer)
2 Tablespoons canned mild green chilies
2 cups red lentils (divided)
8 cups water
1 1/2 Tablespoons salt
cilantro, for garnish, optional (and very controversial, I know.)

Directions:
1) Heat oil in dutch oven, over medium heat, and saute onions until translucent.
2) Add garlic; spices: turmeric, coriander, cayenne; and green chilies. Saute quickly to combine and heat the spices.
3) Add in 1 1/4 cup of the lentils, and the water and salt.
4) Bring to a boil, then reduce to simmer. Simmer uncovered for 45 minutes. Skim foam -if any- off top.
5) After about 45 minutes, when lentils are broken, add remaining 3/4 cup of lentils. Simmer additional 20 minutes.
Serve as soup or over rice. Garnish with chopped cilantro (if you know what's good for you!)

Enjoy!

*We buy red lentils in bulk at Good Earth. I'm sure you can find them elsewhere, too. Depending on the source, you might want to rinse and sort the lentils before adding them in. By the way, Red Lentil Curry actually turns out yellow. ;) You can use green lentils but you'll end up with a curry that's an unearthly fluorescent green color.

*Leftover green chilies freeze well in a ziplock freezer bag. (Squeeze out the air.)

Individual Grilled Pizzas

▪ 1-1/2 cups all-purpose flour

▪ 1/2 cup whole wheat flour

▪ 1 package (1/4 ounce) quick-rise yeast

▪ 1/2 teaspoon salt

▪ 1/2 teaspoon sugar

▪ 3/4 cup warm water (120° to 130°)

▪ 1 tablespoon olive oil

PESTO:

▪ 1 cup chopped fresh basil

▪ 1/4 cup fat-free plain yogurt

▪ 2 tablespoons unsalted sunflower kernels

▪ 1 tablespoon olive oil

▪ 1 garlic clove, minced

▪ 1/8 teaspoon salt

▪ 1/8 teaspoon pepper

TOPPINGS:

▪ 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

▪ 2 medium tomatoes, thinly sliced

▪ 2 green onions, finely chopped

▪ Coarsely ground pepper

▪ 2 tablespoons grated Parmesan cheese

In a large mixing bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes.
Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.
Divide dough into fourths. Roll each portion into a 6-in. circle. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat.
Grill dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn; place over indirect heat. Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, for 3-5 minutes or until cheese is melted and crust is lightly browned. Yield: 4 servings. (Individual prebaked Italian bread shells may be substituted for the homemade crust.)