Veggie pizza and parmesan tomatoes

Veggie Pizza

1 individual pizza crust ( I have a couple pizza dough recipes here  - use either dough and make rounds in pie plates for individual servings)
roma tomato, thinly sliced
fresh spinach - enough leaves to cover the pizza
1/2 medium yellow bell pepper
several slices of onion
1/4 cup mozzarella cheese

(You can add some sauce if you like - I did not)

I make the individual pizza crusts in pie plates and bake at 400 for 10 minutes.  They are crisp but not browned.   At that point you can freeze them by placing wax paper between the crusts and putting them in a container or large zip-lock bag.   To use a frozen crust, thaw at room temperature while you are preparing the ingredients.
Layer the thnly sliced tomato on the crust in a single layer.  Arrange spinach leaves on top of the tomatoes in a single layer.  Saute the onion and peppers until carmelized (starting to brown). 
Arrange the onions and peppers on top of the spinach.  Sprinkle the cheese on top of everything.
Bake at 400 for 10 minutes or until cheese is melted and crust is starting to brown. 


Parmesan Tomatoes

Grape tomatoes - about 1/2 cup per serving
Olive oil
panko bread crumbs
spices to taste - I used garlic powder and thyme
salt and pepper to taste
Parmesan cheese

Place the tomatoes in a bowl and drizzle with a little olive oil.  Spread in a casserole in a single layer.  It is best if they are touching and fill out the casserole. 
Pour some panko break crumbs in the bowl just used for the tomatoes.   Add the spices and drzzle in some olive oil - not a lot, about a teaspoon for a cup of the bread crumbs.   Using your finger, mask the olive oil into the bread crumbs. 
Spoon the bread crumbs over the tomatoes.  
Place in 400 degree oven for 30 minures.  Remove from oven and sprinkle with some Parmesan cheese.  Serve immediately.

Broiled Tomatoes and Roasted Green Beans

Broiled Tomatoes with Provel Cheese

4 roma tomatoes
salt and pepper to taste
Provel cheese, shredded

Preheat broiler.   Slice tomatoes about 1/4 inch thick.  Spray oil on baking sheet (I use aluminum foil and spray it). 
Lay tomato slices on baking sheet in single layer.  Sprinkle with salt and pepper to taste.  Place provel cheese on top of each slice.
Broil until cheese is melted and starting to brown.

I think they taste better it you let them cool a little before eating.


Roasted Green Beans

1 lb green beans, trimmed and cleaned
olive oil
salt
pepper
garlic powder
basil

Preheat broiler.  Cover baking sheet with foil and spray with oil.
Toss green beans with a little oil and seasonings to taste.
Spread green beans on baking sheet.   Roast until crisp tender.


Spread in a

Salmon Patties with Avocado Tomato Salsa

(Sorry no photos)

Salmon Patties with Tomato Avocado Salsa

1 can salmon, drain, flake and break up bones
2 Tbsp onion, diced
1 jalapeno pepper, diced
1 egg beaten
3 to 4 Tbsp dry bread crumbs (I used more)
Olive Oil

Mix together all except the olive oil. Heat oil in a large skillet. Shape salmon mixture into 4 patties. Cook in the oil until browned on both sides.


Salsa

1 cup diced tomatoes
1 or 2 avocados, diced (I actually used 1 1/2)
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp olive oil
1/8 tsp salt
1/4 tsp black pepper

Mix all together. Serve over the salmon patties

Grape Tomato Salad

1 cup grape tomatoes
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)

Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.

Stuffed tomatoes

Cherry tomatoes
Flavored soft cream cheese (I like the chive flavored)

Wash tomatoes and dry. Cut the very tip off the stem end of the tomato. Dig out the seeds and membranes (I use a special spoon with serrations that is called a grapefruit spoon).
Scoop cream cheese into the hollow of the tomato and make a tiny mound on the top. You can thin the cream cheese with a little milk if needed.