Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
Preheat oven to 425°F. Spread ½ cup chopped tomatoes on partially baked crust. Sprinkle 1 cup mozzarella, mushrooms, green peppers and onions evenly over sauce. Add remaining ½ cup tomatoes, 1 cup mozzarella and crumbled feta. Bake about 15 minutes, or until cheese is melted and bubbly, and the crust is crisp and golden.
Variations:
Summer Veggie
Get the most from summer flavors with this seasonal variation. Replace canned tomatoes and mushrooms with 2 fresh tomatoes (sliced) and 2 small zucchinis (sliced). Spread the crust with 2 tablespoons pesto. Top with 1 sliced tomato and cover with 1 cup mozzarella, zucchini and onions. Proceed with second layer, using second sliced tomato and green pepper. Sprinkle with mozzarella and feta.
Fresh Cheese and Veggie
For extra richness, use 8 ounces sliced fresh mozzarella (waterpacked) in place of shredded mozzarella, and replace the feta with 1 cup ricotta. Spoon ricotta evenly over second layer of tomatoes, finish with mozzarella slices and bake.