I am not exactly sure where I'd be without my bread machine all summer. With inspiring meals like these, I am only moments away from a thrifty, nourishing meal I may not be privy to if I didn't have the ease of throwing all these ingredients into a machine and pushing a button. Like the rest of you, my days are full of commitments and duties that make the joys of cutting, chopping, and cooking a thing of the past many a day. But, meals such as this can be made in moments if the right appliance is adorning your shelves.
Tomatoes
4 plum tomatoes, cut into 1/2 inch slices lengthwise and seeded.
1/4 cup oil
1 tsp. sugar
1/2 tsp. salt
Crust
2 Tbsp. oil
1 large onion finely chopped
2 Italian seasoning
1 tsp. basil
1 pkg. yeast
1 cup warm water
2 tbsp. sugar
1/4 cup oil
1 1/2 tsp. salt
3 1/2 - 4 cups all purpose flour
Topping
1 cup ricotta cheese
3 garlic cloves minced
1/4 tsp. salt
1/2 tsp. Italian seasoning
8 oz. block mozzarella cheese, shredded
Toss tomatoes and place in a food dehydrator for 3 1/2 hours or oven at 250 degrees for 2 hours to shrivel. For crust, place onions and oil in skillet and cook 3-4 minutes. Add herbs. In bread machine place onion mixture and all ingredients of the crust. Push button for dough cycle. Watch the first few spins adding more flour until a soft, sticky ball ensues. Close lid and go about your duties.
Turn dough on lightly floured board. Roll out into a rectangle to fit into a 15 x 10 x 1" pan. Make sure dough fits up sides and bottom of pan. Indent edges to hold filling. In a bowl mix ricotta, garlic, salt, and Italian seasonings. Spread over crust. Top with tomatoes and shredded cheese. Bake at 400 degrees for 20 - 25 minutes.
Tomatoes
4 plum tomatoes, cut into 1/2 inch slices lengthwise and seeded.
1/4 cup oil
1 tsp. sugar
1/2 tsp. salt
Crust
2 Tbsp. oil
1 large onion finely chopped
2 Italian seasoning
1 tsp. basil
1 pkg. yeast
1 cup warm water
2 tbsp. sugar
1/4 cup oil
1 1/2 tsp. salt
3 1/2 - 4 cups all purpose flour
Topping
1 cup ricotta cheese
3 garlic cloves minced
1/4 tsp. salt
1/2 tsp. Italian seasoning
8 oz. block mozzarella cheese, shredded
Toss tomatoes and place in a food dehydrator for 3 1/2 hours or oven at 250 degrees for 2 hours to shrivel. For crust, place onions and oil in skillet and cook 3-4 minutes. Add herbs. In bread machine place onion mixture and all ingredients of the crust. Push button for dough cycle. Watch the first few spins adding more flour until a soft, sticky ball ensues. Close lid and go about your duties.
Turn dough on lightly floured board. Roll out into a rectangle to fit into a 15 x 10 x 1" pan. Make sure dough fits up sides and bottom of pan. Indent edges to hold filling. In a bowl mix ricotta, garlic, salt, and Italian seasonings. Spread over crust. Top with tomatoes and shredded cheese. Bake at 400 degrees for 20 - 25 minutes.
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