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December 2018

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Pizza Di Napoli Recipe

Pizza Di Napoli recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pizza Di Napoli recipe  PDF



Waldine Van Geffen VGHC42A 2 Red peppers
2 ts Olive oil divided
4 c Spinach coarsely chop
1 cl Garlic minced
1 Sweet onion sliced
1/2 c Water
4 sm Italian bread shells
8 oz Kraft Healthy Favorites
Part skim Mozzarella shred 1 t Coarse grind black peppe

Place peppers on cookie sheet. Broil 2 to 3 from the heat until all sides are blackened, about 10 minutes. Place in paper bag cool. Seed and cut into strips. Reduce oven temnperatute to 450. Heat 1 t olive oil. Add garlic cook until gragrant. Add spinach cook and stir until spinach is wilted. Remove from pan. Heat remaining oil in skillet. Add onions cook until onions begin to brown. Add water cover and simmer over low heat until onions are limp, about 15 minutees. Remove cover and continue cooking until all water has evaporated. For each pizza, place onions on bread shell sprinkle with 1/4 c cheese. Arrange spinach mi ture and red pepper strips on shell in alternating rows. Sprinkle with 1/4 C cheese and pepper. Place on cookie sheet. Bake 8 to 10 minutes or until cheese is melted. Source: Sentry News (wrv)

Pizza Di Napoli recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
532 people have voted
Last Reviewed on 2018-12-19



Wednesday, Dec 19 2018 Download & Print Pizza Di Napoli recipe  PDF   Healthy recipes RSS   Thumsb up

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1 lb Chestnuts shelled 2 tb Butter 1 lb Mushrooms quartered 2 tb Flour 1 1/2 c Light cream 1/2 ts Salt 1/8 ts Pepper 1 tb Parsley chopped Prick shells and place chestnuts in cold water boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings. ...

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