xiaoxl/recipe_data huggingface dataset:
Chef John's Whole Wheat Ciabatta
Category: bread
By Chef John

I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy ‘normal' bread experience.

Ingredients:
1 cup warm water
½ cup all-purpose flour
½ cup whole wheat flour
¼ cup rye flour
¼ teaspoon active dry yeast
1 cup all-purpose flour
1 cup whole wheat flour
½ cup water at room temperature
2 tablespoons shelled sunflower seeds
1 tablespoon polenta
1 tablespoon ground flax seeds
1 ¾ teaspoons salt
1 ½ teaspoons honey
1 teaspoon all-purpose flour, or as needed
½ teaspoon cornmeal, or as needed
water as needed

Directions:
Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours. Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the  the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight. Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal. Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours. Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven. Remove plastic wrap from risen dough and mist the top of the dough with water. Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

Prep time: 45 mins
Cook time: 30 mins
Total time: 18 hrs 15 mins
Yields: 1 loaf ciabatta

Calories: 135.1
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 26.6 g
Sugars: 1 g
Dietary fiber: 2.9 g
Protein: 4.5 g
Cholesterol: 0.1 mg
Sodium: 349.2 mg
Black Bean and Salsa Soup
Category: soups-stews-and-chili
By Maryanne

This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.

Ingredients:
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Directions:
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 240.1
Fat: 5 g
Saturated fat: 1.9 g
Carbohydrates: 34.5 g
Sugars: 3.2 g
Dietary fiber: 12.9 g
Protein: 13.3 g
Cholesterol: 6.3 mg
Sodium: 1216.1 mg
Super-Easy Vegan Double Chocolate Cookies


Ingredients:
vegan margarine, brown sugar, Ener-G Egg Substitute, water, vanilla extract, semisweet vegan chocolate chips, pecans

Directions:
Preheat oven to 350.
Line a cookie sheet with parchment.
In a mixer, stir up the cake mix to break up lumps.
Melt margarine in the microwave.
In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly.
Stir into the cake mix until incorporated.
Stir in chocolate chips and nuts.
Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes.  They will flatten and get a crinkly look on the top.
Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.
Ranch Style Lentils


Ingredients:
dry lentils, salt, water, lean ground beef, garlic cloves, ketchup, prepared mustard, vinegar, pepper

Directions:
Wash and drain the lentils.
In a saucepan add lentils, salt and 4 cups water; bring to a boil.
Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender.
In a skillet, cook beef and garlic until meat is browned; drain.
Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water.
Gently stir in lentils.
Pour into a 2-quart casserole dish.
Bake, covered at 400 degrees for 30-35 minutes.
Sweet Potato Vichyssoise


Ingredients:
butter, leeks, dry white wine, sweet potatoes, lime, juice and zest of, milk, fresh chives

Directions:
Saute the leeks in the butter., Add stock, wine, and potatoes and heat to a boil., Turn down the heat and simmer for 15 minutes., Stir in zest, lime juice, milk, and cream., Season with salt and pepper., Puree in small batches., Refrigerate for 4-6 hours., Serve and garnish with chopped chives.
Cranberry Apple Crisp


Ingredients:
tart apples, fresh cranberries, frozen cranberries, sugar, all-purpose flour, brown sugar, cinnamon, butter

Directions:
Preheat oven to 375 degrees., Lightly grease a 9-inch square baking pan., Layer apples and cranberries in pan, sprinkling with sugar as you layer., For the topping, mix flour, brown sugar, and cinnamon., Work in butter with a fork until light and crumbly., Sprinkle topping evenly over apples and cranberries., Bake 45 minutes or until apples are tender.
Inspired Vegetable Stew


Ingredients:
olive oil, onions, carrots, dried thyme, mustard powder, garlic clove, turnips, swede, bay leaves, water, cayenne pepper, leeks, potato, turmeric, pepper

Directions:
In a large soup pan, brown the onions in the olive oil, if they start to burn add a splah of water.  Cook them until lovely and caramelised.
Add the mustard, thyme and garlic and fry for a further few minutes.  Do not burn the garlic.
Add the carrots, turnip (or swede] to the pot and fill with water.  Bring to the boil, add the vegetable boullian, marmite, bay leaves and cayenne pepper.  Cover and allow to simmer heavily for about 45 minutes until the turnip is soft and the broth has reduced.
Add the leeks and potatoes and cook until the potatoes are well cooked and the stew has taken on all the flavours.  Usually about 20 to 30 minutes.
Add the turmeric and balsamic vinegar and cook for a further 10 minutes.  Season to taste.
San Juan Capistrano Mocktail


Ingredients:
grapefruit juice, coconut cream, lime juice

Directions:
Combine ingredients in a blender with ice., Blend thoroughly., Pour into a large wine glass.
Avocado and Black Eyed Pea Salsa
Category: salad
By wusz

A rich and flavorful chip dip!

Ingredients:
2  ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

Directions:
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined. Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 154.1
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 14.5 g
Sugars: 1.8 g
Dietary fiber: 4.1 g
Protein: 3.3 g
Sodium: 184 mg
New York Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, margarine, cinnamon, cream cheese, sugar, flour, vanilla, eggs, sour cream, cherry pie filling

Directions:
Mix crumbs, 3 tablespoons sugar, butter and cinnamon; press onto bottom of 9-inch spring form pan.  Bake at 350 degrees for 10 minutes.  Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.  Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.  Blend in sour cream.  Pour over crust.  Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is set.  Run a small knife around the rim of the pan to lossen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.  Top with cherry pie filling.
Tips:  To cut perfect cheesecake slices, use a wet knife.
Storage suggestions:
This will stay fresh up to 3 days in refrigerator and 1 week in freezer.  Cover with plastic wrap or a cake box with a lid.
Lemon Lush
Category: desserts
By MRS.KELLYZ

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.

Ingredients:
2 cups all-purpose flour
1 cup butter, softened
2 (8 ounce) packages cream cheese
1 cup white sugar
2 (3.4 ounce) packages instant lemon pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 590.9
Fat: 37.2 g
Saturated fat: 25 g
Carbohydrates: 58.5 g
Sugars: 26.6 g
Dietary fiber: 0.6 g
Protein: 7.8 g
Cholesterol: 87.4 mg
Sodium: 467.4 mg
Chicken Salad with Crushed Pineapple
Category: salad
By luv2cook

This is a really great recipe for chicken salad that I always get compliments on at family gatherings. I hope you like it. Makes about 6 good-sized sandwiches; approximately 5 cups.

Ingredients:
1  rotisserie chicken, boned and chopped
1 (8 ounce) can crushed pineapple, drained
2 stalks celery, finely chopped
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup sweetened dried cranberries (such as Craisins®)
½ cup mayonnaise
½ cup chopped apple  (Optional)
¼ cup chopped green onion
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh dill
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste

Directions:
Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 5 cups

Calories: 332.9
Fat: 23.3 g
Saturated fat: 4.4 g
Carbohydrates: 13.4 g
Sugars: 12.1 g
Dietary fiber: 0.8 g
Protein: 16.7 g
Cholesterol: 64.8 mg
Sodium: 357.3 mg
Golden Rum Cake
Category: desserts
By Jackie Smith

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4  eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. To make the glaze:  in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 561.8
Fat: 29.9 g
Saturated fat: 7.9 g
Carbohydrates: 59.2 g
Sugars: 41.7 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 83.2 mg
Sodium: 476 mg
Scalloped Potatoes for Two


Ingredients:
potatoes, butter, margarine, all-purpose flour, milk, salt, ground black pepper, Worcestershire sauce, paprika

Directions:
Place potatoes in a greased 1 quart baking dish, set aside.
In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ].
Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
Cool sauce slightly, pour over potatoes.
Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
Bake for another 20 minutes or until potatoes are fork tender.
Let " rest " for 10 minutes, so sauce will thicken.
Pomegranate Ginger Ale


Ingredients:
ginger ale, pomegranate juice

Directions:
"Mix the ginger ale with the pomegranate juice and serve on the rocks!"
Oriental Chicken Stir Fry


Ingredients:
cooking sherry, soy sauce, cider vinegar, ground ginger, cornstarch, canola oil, boneless skinless chicken breast, red bell pepper, scallions, sliced water chestnuts

Directions:
In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
In a wok or large frying pan, heat oil over medium-high heat.
Add chicken and stir-fry 2 minutes until meat turns white.
Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
Stir sauce and add to wok; stir over heat until sauce thickens.
Serve over rice.
**Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
Pickled Beets


Ingredients:
beets, onion, sugar, cider vinegar, cinnamon stick, cloves

Directions:
Drain beets, reserving 2/3 cups liquid (if necessary add water to make 2/3 cups of liquid].
In a large pan combine all ingredients, bring to a boil.
Simmer 10 minutes.
Stirring occasionally.
Refrigerate.
Before serving drain and remove cinnamon stick and cloves.
Fried Potato Casserole


Ingredients:
yellow onion, russet potatoes, yukon gold potatoes, purple potatoes, sweet potato, extra virgin olive oil, coarse salt, pepper, half-and-half, coarse salt, pepper, flour, gruyere cheese, cheddar cheese, gouda cheese

Directions:
Chop onion finely and set aside. Scrub all potatoes, but do not peel. Cut all into approximately 3/4-inch cubes. Heat olive oil in a heavy skillet to medium heat. Spread oil to make sure skillet is well-coated. Cook onion appox. 3 minutes, stirring constantly. Add potatoes, stir thoroughly to coat all with oil. Place on well-fitting cover and cook 20 minutes, turning every 5 minutes.
If you're having fried potatoes, that's it. Just add more salt and pepper to taste. You can drizzle on extra olive oil if you like, as the original frying oil will not have retained that olive oil taste.
But if you want fried potato casserole: remove the skillet from the heat and set aside.
Preheat oven to 375 degrees F. In a medium saucepan, place 2 1/2 cups of the half-and-half, salt and pepper. Take the other 1/2 cup of half-and-half and mix it with the flour in a cup, stirring thoroughly to remove all lumps. Add to sauce and stir. Cook on medium heat about 5 minutes, stirring frequently. When sauce steams constantly, add grated cheeses one item at a time, stirring frequently, until mixture is smooth and bubbles. Turn off heat.
Scoop fried potatoes from skillet into a very large bowl (not plastic]. Pour sauce over potatoes and gently stir until well-mixed. Pour into a greased 9 x 13 baking pan. Cover pan with aluminum foil and bake covered for approximately 30 minutes. When finished, casserole should be creamy but not runny. If eating immediately, let casserole rest at least 5 minutes before serving. If taking to an event and eating later, let cool 30-45 min., then place in refrigerator. Reheat covered at 300 degrees F for 10-15 minutes.
Hash Browns Quiche - Paula Deen


Ingredients:
frozen hash browns, butter, eggs, half-and-half, cooked ham, green onion, cheddar cheese

Directions:
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
It's a Wrap! (Hummus Wrap)


Ingredients:
fat free flour tortillas, tomatoes, cucumber

Directions:
Spread hummus to cover majority of tortilla., Top w/ tomato, cucumber, carrots, and italian dressing., Roll up tightly, slice in half, and enjoy!
Broiled Orange Roughy With Lemon, Fines Herbes and Paprika


Ingredients:
olive oil, paprika, kosher salt, lemon zest, lemon juice, fresh ground black pepper

Directions:
Preheat oven's broiler.
Place orange roughy fillets in a roasting pan and rub with kosher salt and oil.
You may also wish to spray bottom of pan with nonstick cooking spray, or use more oil, to keep fish from sticking.
Sprinkle paprika and herbs evenly on fish.
Sprinkle zest on fish.
You may add more zest if you wish.
Broil fish for 4 minutes; check for doneness.
If not done, continue broiling until completely opaque and fish flakes easily.
sprinkle with lemon juice or serve with lemon wedges.
Serve with freshly ground black pepper as well.
Bacon Cheeseburger MeatLoaf!


Ingredients:
bacon, sharp cheddar cheese, sweet onion, mayonnaise, dry mustard, salt, ground pepper, egg, ketchup

Directions:
Preheat the oven to 350.
In medium skillet,cook bacon over medium heat until it is limp& some fat is rendered,3-4 minutes.
Remove bacon from the skillet and reserve it,set aside.
In large mixing bowl,use your hands to gently but thoroughly mix together: meat,bread crumbs,1/2 cup cheese,onion,mayo,relish,mustard¸å  pepper and egg.
Pat mixture into a shallow 2-quart baking pan.
Spread top of the loaf with the ketchup then lay bacon strips over the ketchup.
Bake until loaf is firm& the bacon is crisp,45 to 50 minutes.
Sprinkling top with remaining 1/2 cup cheese to melt during last 5-10 minutes of baking (Internal temperature should be 155].
Let meatloaf stand in the baking dish for 10 minutes,then cut into squares to serve.
Banana Bread French Toast With Crème Fraîche


Ingredients:
half-and-half, eggs, vanilla, salt, ground cinnamon, nutmeg, butter, bananas, confectioners' sugar, creme fraiche, light sour cream, orange marmalade

Directions:
Heat oven to 200 degrees (this will be to keep french toast warm later]. Cut ends off bread. Cut bread into 3/4-inch-thick slices; cut each slice in half on the diagonal to make triangular pieces. Set aside.
Mix milk, eggs, vanilla, salt, cinnamon and nutmeg in a shallow dish or pie plate; set aside.
Heat a large non-stick griddle or skillet over medium heat until hot. Add 1/2 tablespoon oil and butter to the griddle. Gently and quickly dip a couple of slices of the bread into the egg mixture to thoroughly soak both sides with the mixture; carefully transfer each bread slice to the hot pan.
Cook until nicely golden, about 2 to 3 minutes. Turn each slice; cook second side until golden brown, about 1 to 2 minutes more.
Transfer to an ovenproof platter; keep warm in the oven cooking remaining bread using the remaining oil and butter as needed.
Serve with powdered sugar and slices of bananas on top. Add dollops of marmalade and creme fraiche (or sour cream] to the side.
Quick and Easy Peach Cobbler
Category: desserts
By Nancy

Soooo easy.

Ingredients:
1 cup self-rising flour
1 cup white sugar
1 cup milk
2 (16 ounce) cans sliced peaches in heavy syrup
½ cup butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in 9 x 13 inch pan. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 cobbler

Calories: 237.7
Fat: 8.2 g
Saturated fat: 5.1 g
Carbohydrates: 39.4 g
Sugars: 31 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 22 mg
Sodium: 200.9 mg
Mini Spinach-Feta Calzone Pockets (No Phyllo!)


Ingredients:
Easy 30-Minute Pizza Dough II, fresh spinach, feta cheese, olive oil, garlic clove, oregano, ground black pepper, paprika, nutmeg

Directions:
Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon] into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
Bake at 375F for 15-20 minutes or until golden brown on top.
Polish Sausage and Cabbage


Ingredients:
head of cabbage, potato, salt, caraway seed, onion, chicken broth

Directions:
Place sliced cabbage in crockpot.
Toss with diced potato, salt and caraway seed.
Add sliced onion and Polish sausage.
Pour chicken broth over all; stir lightly.
Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours].
Pepperoncini Chuck Roast


Ingredients:
oregano leaves, salt, black pepper, mozzarella cheese

Directions:
In crockpot put chuck roast, onion soup mix, Italian seasoning, oregano, beef flavored soup base, salt, pepper, fill with water to top of roast. Cover, cook on high for 7-8 hours.
when roast can be separated with a fork, remove approximately 2 cups of water, then add 1 jar of pepperoncinis and juice. Mix with spoon, cover. cook on med. for 1/2 hours.
Using a slotted spoon, put beef on sandwich bun; top off with mozzarella cheese.