Mozzarella cheese is a staple in Italian cuisine and for an authentic tasting meal, only the fresh variety will do.
Although once only made from the milk of water buffalo, mozzarella is now most often made from cows' milk.
You will find fresh mozzarella cheese often sold immersed in brine and shaped into small to medium sized balls.
There are unsalted varieties of mozzarella cheese that are ideal for cooking especially if you are concerned about sodium content.
Some other types of traditional mozzarella cheese include lightly and heavily smoked varieties that are perfect for adding flavor to grilled foods such as hamburgers or chicken and also for using in salads.
Lightly smoked mozzarella is known as affumicata while the heavily smoked type is called scamorza.
There are also low fat and fat free varieties of mozzarella cheese, however, these are not as smooth and will not melt as well as the regular type made from whole milk.
For the absolute tastiest results, use fresh mozzarella within a few days.
If you have more than you need for preparing a certain recipe, store the leftovers in the refrigerator in brine.
Make your own brine using a tablespoon of salt per pint of water or milk.
Place the cheese and the brine in a container that seals tightly and store for up to a week.
If the cheese is not stored in brine it must be used within a day or two.
To enjoy the taste of mozzarella cheese, a few slices with freshly baked bread are an excellent compliment to many different meals.
Use fresh mozzarella in antipasto salads or in cooked dishes such as casseroles, lasagna, and with chicken, veal, or eggplant parmigiana.
Mozzarella is also great on sandwiches and of course, on pizza.
Portobello Red Pepper Pizza Recipe What You Need
Heat half of the olive oil in a large frying pan over medium to high heat.
Add the sliced red peppers and cook for about 10 minutes stirring occasionally.
Add the sliced mushrooms and the salt and black pepper and cook for another 10 minutes or until the mushrooms turn golden brown.
Stir occasionally.
While the mushrooms are cooking, lightly oil a large baking sheet or pizza pan and press the dough down onto it.
Spread the cooked peppers and mushrooms on top of the dough.
Bake the dough for 10 to 12 minutes or until it just starts to turn golden brown.
Add the minced garlic, chopped basil, cubes of mozzarella, and the grated parmesan cheese to the pizza.
Drizzle the rest of the olive oil on top of the pizza.
Bake the Portobello red pepper pizza for another 10 minutes or until the cheese bubbles and turns brown.
Allow to cool for a minute before slicing and serving.
Serves 4.
Although once only made from the milk of water buffalo, mozzarella is now most often made from cows' milk.
You will find fresh mozzarella cheese often sold immersed in brine and shaped into small to medium sized balls.
There are unsalted varieties of mozzarella cheese that are ideal for cooking especially if you are concerned about sodium content.
Some other types of traditional mozzarella cheese include lightly and heavily smoked varieties that are perfect for adding flavor to grilled foods such as hamburgers or chicken and also for using in salads.
Lightly smoked mozzarella is known as affumicata while the heavily smoked type is called scamorza.
There are also low fat and fat free varieties of mozzarella cheese, however, these are not as smooth and will not melt as well as the regular type made from whole milk.
For the absolute tastiest results, use fresh mozzarella within a few days.
If you have more than you need for preparing a certain recipe, store the leftovers in the refrigerator in brine.
Make your own brine using a tablespoon of salt per pint of water or milk.
Place the cheese and the brine in a container that seals tightly and store for up to a week.
If the cheese is not stored in brine it must be used within a day or two.
To enjoy the taste of mozzarella cheese, a few slices with freshly baked bread are an excellent compliment to many different meals.
Use fresh mozzarella in antipasto salads or in cooked dishes such as casseroles, lasagna, and with chicken, veal, or eggplant parmigiana.
Mozzarella is also great on sandwiches and of course, on pizza.
Portobello Red Pepper Pizza Recipe What You Need
- 6 tablespoons extra virgin olive oil, divided
- 2 red bell peppers, thinly sliced
- 1 1/2 pounds Portobello mushrooms, sliced
- Salt and freshly ground black pepper to taste
- 1 pound store bought or homemade pizza dough
- 3 cloves garlic, minced
- 3/4 cup basil leaves, chopped
- 1/2 pound fresh salted mozzarella, cut into cubes
- 1/2 cup parmesan, grated
Heat half of the olive oil in a large frying pan over medium to high heat.
Add the sliced red peppers and cook for about 10 minutes stirring occasionally.
Add the sliced mushrooms and the salt and black pepper and cook for another 10 minutes or until the mushrooms turn golden brown.
Stir occasionally.
While the mushrooms are cooking, lightly oil a large baking sheet or pizza pan and press the dough down onto it.
Spread the cooked peppers and mushrooms on top of the dough.
Bake the dough for 10 to 12 minutes or until it just starts to turn golden brown.
Add the minced garlic, chopped basil, cubes of mozzarella, and the grated parmesan cheese to the pizza.
Drizzle the rest of the olive oil on top of the pizza.
Bake the Portobello red pepper pizza for another 10 minutes or until the cheese bubbles and turns brown.
Allow to cool for a minute before slicing and serving.
Serves 4.
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