Updated Monday, March 24th, 2003
Yield: 10 to 12 servings
Meanwhile, blanch the broccoli for 1 minute, rinse with cold water, and set aside. Melt the butter in a large skillet. Add the sliced onion and garlic and saute for 2 minutes. Add the pepper and mushrooms. Cook for 5 minutes more, or until the mushrooms have given off their liquid. Toss the vegetables with the broccoli.
In a small bowl, combine the ricotta, 2 cups of the Cheddar, and oregano. Spread on the baked crust, cover with the vegetables, and sprinkle with the remaining 1 cup Cheddar. Crumble the bacon on top and sprinkle with paprika. Cover the Dutch oven, return to the coals, and bake over 6 to 8 coals with 16 coals on the lid for 15 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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