xiaoxl/recipe_data huggingface dataset:
Fresh Corn and Zucchini Saute
Category: side-dish
By Sara B.

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Ingredients:
¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Directions:
Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 178.1
Fat: 12.5 g
Saturated fat: 7.4 g
Carbohydrates: 16.8 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 3.5 g
Cholesterol: 30.5 mg
Sodium: 181.2 mg
Instant Pot® Vegan Vegetable and Barley Soup
Category: soups-stews-and-chili
By Fioa

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Ingredients:
2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can canned diced tomatoes
2  carrots, chopped
2 stalks celery, chopped
1  zucchini, chopped
1  onion, chopped
1 cup frozen corn kernels
2  bay leaves
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon garlic powder

Directions:
Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 208.6
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 43.2 g
Sugars: 9.7 g
Dietary fiber: 9.1 g
Protein: 7.3 g
Sodium: 1116.5 mg
Rau Thom


Ingredients:
of fresh mint, Thai basil, cilantro, limes, dill sprigs

Directions:
"Arrange herbs and limes on a plate and serve with Vietnamese dishes as an accompaniment."
Noodles Parmano


Ingredients:
butter, cheese, parmesan cheese, romano cheese, ground white pepper, garlic powder, onion powder, salt, sour cream, milk

Directions:
Bring pot of salted water to a boil and cook noodles according to package instructions.
While noodles are cooking, mix cheese powder, cheese, and seasonings in a bowl and set aside.
Drain noodles and add butter, stirring until melted.
Add milk and sour cream and cheese mixture to noodles and cook, stirring on medium until hot and well blended.
Jacques' French Potato Salad


Ingredients:
fingerling potatoes, olive oil, scallion, onion, garlic cloves, white wine, Dijon mustard, chives, fresh basil, kosher salt, cracked black pepper, radicchio, hard-boiled egg, fresh parsley

Directions:
Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch.  Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife.  Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat.  Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections.  Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute.  Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes.  Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature].  Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl.  Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.
Shearers' Mince and Potato Hot Pot
Category: main-dish
By Kattjovi

This is a very filling Australian outback recipe that is often made for the shearers.

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 tablespoon olive oil
1 pound ground beef
1  onion, chopped
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
¼ cup butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can mushrooms, drained
2 tablespoons butter, diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potato slices in a medium bowl with enough water to cover. Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender. In a separate medium saucepan over medium heat, melt 1/4 cup butter, and thoroughly blend in flour. Gradually stir in milk. Cook and stir 5 minutes, or until thickened. Reduce heat, and blend Cheddar cheese into the mixture. Season with salt and pepper to taste. Line a medium baking dish with 1/2 the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter. Bake 30 to 40 minutes in the preheated oven, until lightly browned.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 645.6
Fat: 42 g
Saturated fat: 20.8 g
Carbohydrates: 42.9 g
Sugars: 7 g
Dietary fiber: 5.1 g
Protein: 25 g
Cholesterol: 121.1 mg
Sodium: 455.3 mg
Dutch Apple Cake Dessert


Ingredients:
eggs, white sugar, vanilla extract, butter, milk, plain flour, ground cinnamon, baking powder, cooking apples

Directions:
Preheat the oven to 200c/390f/gas mark 6. Line a cake tin with greaseproof paper.
Using a whisk (electric or manual], whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse like and the whisk leaves a figure of eight pattern.
Melt the butter in a saucepan with the milk, then pour onto the egg and sugar mixture, whisking all the time. Sift the flour, cinnamon and baking powder and fold carefully into the mixture so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
Arrange the apple slices over the batter (they will sink during cooking]. Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180c/350f/gas mark 4 and bake for a further 20-25 minutes or until well risen or goldne brown.
Remove the cake from the oven and allow to cool a little. Serve warm with double cream. Any left overs can be eaten cold or can be warmed in the microwave well, just for a few seconds.
Chicken Sausage and Artichoke Skillet Lasagna


Ingredients:
ricotta cheese, low fat cottage cheese, egg, parmesan cheese, frozen chopped spinach, olive oil, artichoke hearts, mozzarella cheese, fresh basil leaf

Directions:
In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.
In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.
Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
Garnish with additional Parmesan cheese and basil before serving.
Mixed Grain and Wild Rice Cereal


Ingredients:
water, wild rice, pearl barley, oats, raisins, dates, brown sugar, butter, cinnamon, honey

Directions:
Preheat oven to 375°.
Grease a 2 1/2 quartcasserole with cover.
Bring 2 cups water and wild rice to a boil;cover and simmer 20 minutes.
Drain; transfer to casserole.
Add barley, oats, raisins, dates, brown sugar,butter, cinnamon and remaining water.
Cover andbake 1 hour 40 minutes, stirring occasionally, oruntil grains are tender.
Serve with honey and milk, if desired.
Flying Angels


Ingredients:
bacon, American cheese

Directions:
"Slice hotdogs lengthwise down the middle, place bacon and cheese on top and broil for 3-5 minutes, or until cheese is fully melted."
Indian Ice Cream Cake


Ingredients:
cardamom powder, mango ice cream, ice cream, butter, sugar, brown sugar

Directions:
In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
Freeze this for an hour until firm.
Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
Remove the pre-prepared frozen layer in the pan from the freezer.
Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
Cover with saran wrap and freeze overnight or until firm.
To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.
Chef Joey's Vegan Coconut Peach Smoothie


Ingredients:
light coconut milk, water, pure vanilla extract, vanilla ice cream

Directions:
Wash and slice the peaches and remove the pits.
Place them into the blender cup and add the rest of the ingredients and process.
This makes a huge amount so if you're using a smaller blender maybe cut the recipe in half.
Bon Appetit!
Chef John's Beef Sliders
Category: main-dish
By Chef John

Sliders are a small version of a hamburger. A little trick helps you to get them all the same size so they cook evenly and look very professional. Do a couple of tests to determine your perfect degree of doneness and cook all the burgers the same amount of time.

Ingredients:
1 pound ground beef
16 paper muffin liners
salt and ground black pepper to taste
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
8  slider-size burger buns, cut almost through horizontally
8  slices roma (plum) tomato

Directions:
Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners. Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper. Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes. Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 sliders

Calories: 214.1
Fat: 10.9 g
Saturated fat: 3 g
Carbohydrates: 160.2 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 11.7 g
Cholesterol: 35.7 mg
Sodium: 155.4 mg
Roasted Melting Potatoes
Category: side-dish
By Fioa

These roasted potatoes are simply amazing; crispy on the outside and melting on the inside, this quick and easy side dish will not disappoint you!

Ingredients:
⅓ cup butter, melted
1 tablespoon chopped fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
3 pounds Yukon Gold potatoes, cut into 1-inch slices
1 ¼ cups vegetable broth
2 cloves garlic, minced

Directions:
Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter. Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet. Roast in the preheated oven until slightly golden, about 15 minutes. Flip potatoes over and roast for another 15 minutes. Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 417.5
Fat: 15.9 g
Saturated fat: 9.8 g
Carbohydrates: 63.6 g
Sugars: 1 g
Dietary fiber: 5.9 g
Protein: 7.7 g
Cholesterol: 40.7 mg
Sodium: 854.9 mg
Grilled Chicken Breast with Creamy Red Pepper Sauce


Ingredients:
chicken breasts, butter, margarine, onion, garlic, sour cream, dry white wine, fresh parsley

Directions:
While chicken breasts are grilling, prepare sauce.
Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes].
Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes].
Meanwhile, measure into blender the cream cheese, sour cream and wine.
Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
Return sauce to saucepan and cook over low heat until heated through (Do Not Boil].
Serve over chicken; garnish with parsley.
Chicken Salad


Ingredients:
mayonnaise, honey, mandarin oranges, apple, pecans, celery rib, dried cranberries, salt

Directions:
In a large bowl, combine mayonnaise and honey., Stir in chicken, oranges, apple, pecans, celery, cranberries and salt.
Blueberry Bran Muffins


Ingredients:
all-purpose flour, morton's coarse kosher salt, baking powder, baking soda, sour cream, sugar, dark molasses, eggs, frozen blueberries

Directions:
Preheat oven to 350 degrees.  Spray 12 1-cup muffin cups with nonstick spray.
Whisk flour, salt, baking soda and baking powder in medium bowl.
Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
Add wheat bran and stir until almost blended.
Add frozen berries and stir until evenly disrtibuted.
Divide batter equally among prepared muffin cups, about 2/3 cup each.
Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes.  Cool 10 minutes.  Transfer to rack and cool completely.
Can be made 8 hours ahead.  Let stand at room temperature.
Flaky Buttermilk Biscuits
Category: bread
By Brendan Biernacki

The best buttery and flaky buttermilk biscuits you'll ever have.

Ingredients:
4 cups Wheat flour, white, all-purpose, enriched, bleached
4 teaspoons baking powder
3 teaspoons white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup cold salted butter, cubed
1 ½ cups buttermilk
2 tablespoons buttermilk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk. Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk. Bake in the preheated oven until golden brown on top, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 biscuits

Calories: 229.1
Fat: 12 g
Saturated fat: 7.5 g
Carbohydrates: 26.1 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 31.5 mg
Sodium: 381.7 mg
Panko-Crusted Sole With Basil, Garlic and Orange


Ingredients:
all-purpose flour, chili powder, fresh ground black pepper, eggs, panko breadcrumbs, extra virgin olive oil, garlic, jalapeno chile, fresh ground black pepper, fresh basil leaves

Directions:
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper.  Line up 3 like-sized baking dishes or shallow bowls.  Place flour mixture in first dish.  Place beaten eggs in second dish.  In third dish, place bread crumbs.  To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs.  Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup oil over high heat.  Add half of the fillets, cook about 2 minutes or until lightly browned and crisp.  Turn fish; cook other side about 1 minute.  Remove from skillet to warmed serving platter, cover to keep hot.  Cook remaining fillets, adding more oil if neccesary.  Move remaining cooked fillets to platter, cover to keep hot.
Add garlic an chile to hot oil in skillet.  Season with salt and pepper.  Cook and stir 2 minutes.  Add basil; cook and stir 2 minutes to crisp.  Toss in orange peel.
Arrange fillets on serving platter or individual plates, top with the basil, garlic and orange mixture.
Savory Rice With Shrimp and Eggs


Ingredients:
onion, mushroom, red chili peppers, fresh ginger, garlic cloves, eggs, green onions, cooked basmati rice, fresh cilantro

Directions:
Heat oil in a heavy skillet or wok, over medium high heat, stir fry the onion, mushrooms, chili pepper and ginger for 2- 3 minutes or until cooked but not browned.
Add garlic and shrimp and toss to combine.
Reduce heat, add eggs, green onions, salt and pepper.
Gently stir the egg mixture until creamy and almost set.
Add the rice and gently stir fry, until the rice is heated through.
Sprinkle with coriander and serve.
Easy Chili Cornbread Bake
Category: meat-and-poultry
By Valerie Brunmeier

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Ingredients:
1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper  (Optional)
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2  eggs
1 cup shredded Cheddar cheese

Directions:
Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter. Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 528.2
Fat: 18.9 g
Saturated fat: 6.6 g
Carbohydrates: 64.6 g
Sugars: 5.5 g
Dietary fiber: 9.8 g
Protein: 27.2 g
Cholesterol: 106.3 mg
Sodium: 1455.3 mg
Thai Hot and Sour Soup (Tom Yum)
Category: uncategorized
By Dad

A traditional Thai tom yum soup with shrimp and straw mushrooms.

Ingredients:
1 ½ pounds uncooked medium shrimp
9 ½ cups water, divided
½ cup chopped galangal
½ cup lemon grass, cut into 1-inch pieces
6 leaf (blank)s kaffir lime leaves
2 (15 ounce) cans whole straw mushrooms, drained
2 tablespoons red curry paste (such as Thai Kitchen®)
2 tablespoons fish sauce
2 peppers Thai chile peppers, sliced
½ cup green onions, chopped
½ cup fresh cilantro, chopped
2 medium limes, juiced

Directions:
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 249.9
Fat: 7.4 g
Saturated fat: 0.9 g
Carbohydrates: 22.6 g
Sugars: 2.5 g
Dietary fiber: 7.5 g
Protein: 40.4 g
Cholesterol: 258.9 mg
Sodium: 1832.3 mg
Spam on the Go
Category: main-dish
By CLAUDINE TERLAJE

A can of Spam, spaghetti noodles, green onions and garlic all sauteed with soy sauce and sesame oil.

Ingredients:
1 (8 ounce) package uncooked spaghetti
1 tablespoon vegetable oil
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
½  green onion, chopped
1 clove garlic, chopped
1 tablespoon soy sauce
½ cup water
½ tablespoon sesame oil
1 teaspoon freshly ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and saute until light brown. Stir in cooked spaghetti , then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 346.2
Fat: 19.3 g
Saturated fat: 6 g
Carbohydrates: 30.3 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 12.5 g
Cholesterol: 39.2 mg
Sodium: 919.6 mg
Veggie and Pepperoni Pizza


Ingredients:
olive oil, mozzarella cheese, roma tomatoes, red bell pepper, green bell pepper, onion

Directions:
Preheat the oven to 450.
Spread the pepperoni between two paper towels and blot to remove the excess grease.
Brush the olive oil over the pizza crusts and cover with the pizza sauce.
Next add the cheese, pepperoni, and tomatoes in that order.
Finally topped with the chopped vegetables.
Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
Change the oven temperature to 425 before putting the pizzas in the oven.
Bake until the crust is a golden brown. About 15 minutes.