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Mozzarella

Explore 162 recipes, 42 videos, and more

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Italian Pressed Sandwiches

Ingredients
  • 1 rectangular ciabatta or other thick-crusted bread, about 18 inches long by 5 inches wide
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound hard salami, thinly sliced
  • 1/2 pound fresh mozzarella cheese, sliced
  • Freshly ground black pepper
  • 1/8 teaspoon dried oregano
  • 5 whole sun-dried tomatoes, in oil, thinly sliced
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Brussels Sprout-Lemon Pizza

Time:25 mins
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 pound store-bought pizza dough
  • 3 ounces lightly salted fresh mozzarella, thinly sliced
  • 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
  • 3 cups packed brussels sprout leaves (from about 1/2 pound)
  • Coarse salt and freshly ground pepper
  • 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
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Eggplant Parm Stacks

Ingredients
  • 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
  • 4 tablespoon olive oil, divided
  • Coarse salt
  • 1/2 cup fine breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh ground black pepper
  • 1 1/2 teaspoons fresh oregano, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1 1/2 cups Basic Italian Tomato Sauce
  • 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
  • Extra-virgin olive oil to drizzle
  • Parmesan for garnish
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Eggplant Rollatini

Ingredients
  • 2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
  • 2 cups fresh ricotta cheese
  • 1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
  • 3 tablespoons Parmesan cheese (plus extra for sprinkling)
  • 1/2 pound sliced prosciutto or ham (optional)
  • 1 egg white
  • 2-3 cups prepared tomato sauce, homemade or store-bought
  • 1 loaf Italian bread, for serving
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Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes

Time:35 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 1/2 pounds small new potatoes, halved if large
  • 1 small red onion, cut into 1/2-inch rounds
  • Coarse salt and ground pepper
  • 4 chicken cutlets (about 3/4 pound total)
  • 4 slices fresh mozzarella
  • 4 ciabatta rolls, split
  • Baby arugula, for serving
  • Fresh parsley leaves, for serving
  • 4 teaspoons mayonnaise, for serving
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Cannelloni Crepes

Ingredients
  • 1 pound ricotta cheese
  • 1 pound mozzarella, cut fine or shredded
  • 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
  • 4 large eggs, lightly beaten
  • 1/2 cup finely chopped fresh parsley leaves
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 3 dashes of Tabasco sauce
  • 1 recipe Basic Italian Tomato Sauce
  • 1 recipe Man Crepes
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Spring Vegetable Pizzas

Time:30 mins
Ingredients
  • 1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
  • 1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 pint cherry or grape tomatoes, halved
  • 1 pound pizza dough, thawed if frozen and divided in half
  • Coarse salt and ground pepper
  • 7 ounces Gruyere cheese, grated (3 cups)
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Emeril's Make-Your-Own Pizzas

Time:1 hour
Ingredients
  • All-purpose flour, for dusting and rolling
  • 1 pound pizza dough, thawed if frozen and divided into 4 pieces
  • 1 cup prepared tomato sauce (from an 8-ounce jar)
  • 1 cup shredded mozzarella (4 ounces)
  • 1 small bell pepper (any color), diced
  • 2 ounces button mushrooms, sliced
  • 1/4 pound Italian chicken or pork sausage, cooked and crumbled
  • 2 ounces sliced pepperoni
  • 1/3 cup finely grated Parmesan (about 1 ounce), plus more for serving
  • 2 tablespoons fresh oregano leaves and torn fresh basil leaves, for serving
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Spiedini Alla Romana

Ingredients
  • 1/2 cup plus 2 teaspoons olive oil, for frying
  • Vegetable oil, for frying
  • 8 slices whole wheat bread, lightly toasted
  • 14 slices fresh mozzarella cheese, sliced 1/4 inch thick
  • 4 large eggs, well beaten
  • 1/4 cup milk
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour, for dredging
  • 4 cloves garlic, crushed
  • 6 anchovy fillets, cut into pieces
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons small capers in brine, drained
  • Parsley sprigs, for garnish
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Baked Pasta

Ingredients
  • 1 pound imported conchiglie rigate (shells)
  • 2 cups heavy cream
  • 1 cup chopped canned tomatoes in heavy puree
  • 1/4 pound thinly sliced mozzarella
  • 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces), plus more for garnish
  • 1/2 cup coarsely shredded fontina (1 1/2 ounces)
  • 1/4 cup crumbled Gorgonzola (1 1/2 ounces)
  • 2 tablespoons ricotta
  • 1/4 teaspoon coarse salt
  • 6 basil leaves, coarsely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
  • 1/4 cup very thinly sliced scallion, for garnish
  • Coarse salt
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