knapplc Posted February 26, 2015 Share Posted February 26, 2015 I'm having a bunch of people over for pizza in a few weeks. I got the pizza covered, but I'm looking for suggestions for something to eat along side. Salad is an obvious choice, but what else could I make? Something lighter would be better, like an hors d'oeuvre - something they could snack on before the pizzas start rolling out of the oven. Quote Link to comment
ColoradoHusk Posted February 26, 2015 Share Posted February 26, 2015 Stuffed mushrooms, breadsticks, cheese bread, chicken wings, veggie tray are some items that come to my mind to eat with pizza. 1 Quote Link to comment
BigRedBuster Posted February 26, 2015 Share Posted February 26, 2015 I always find it crazy that people think they need more bread when eating pizza. I would prefer a simple lettuce salad, fruit, veggie tray...etc. Something lighter. Pizza is heavy and filling. 1 Quote Link to comment
knapplc Posted February 26, 2015 Author Share Posted February 26, 2015 Something lighter. Pizza is heavy and filling. Exactly. Don't want to weigh everyone down so badly. That stuffed mushroom idea.... that has possibilities Quote Link to comment
JJ Husker Posted February 26, 2015 Share Posted February 26, 2015 Insalata Caprese.....Fresh mozzarella, tomatoes, and basil drizzled with olive oil. And beer and wine. Quote Link to comment
ColoNoCoHusker Posted February 27, 2015 Share Posted February 27, 2015 Some good ideas. I agree that keeping it light is best. Lettuce wrap/cups can make a great presentation & easy finger-food. A few we've done with pizza: italian - arugula, mushroom, italian parsley, pear, fresh lemon juice, olive oil (optional - blue/romano/asiago cheese, crushed walnuts, diced tomato)spanish/mexican - cilantro, jicama, green chiles, red onion, fresh lime juice, olive oil (optional - cotija or manchego cheese; chile powder/mexican oregano/paprika for seasoning)greek/mediterranean - english cucumber, red onion, green melon, feta cheese, mint, dill, fresh lemon/lime juice (optional - olive oil)grill some veggies (mushroom, squash, zucchini, onion, eggplant, tomato, kernel corn, carrots, baby turnips, green beans, etc), drizzle with balsamic & parmesan cheeseChop the ingredients & serve in baby romaine or radichio leaves. For larger amounts, wrap in lettuce, romaine, or cabbage leaves. Tie each section closed with cilantro/parsley stems & cut to size. 1 Quote Link to comment
Lyons in the Sea of Red. Posted March 4, 2015 Share Posted March 4, 2015 Beer 1 Quote Link to comment
knapplc Posted March 4, 2015 Author Share Posted March 4, 2015 I have four growlers from Lazlo's I'll fill. There'll be plenty of beer. Quote Link to comment
GSG Posted March 4, 2015 Share Posted March 4, 2015 I have four growlers from Lazlo's I'll fill. There'll be plenty of beer. So, only like 2 people are coming over? Quote Link to comment
ColoNoCoHusker Posted March 4, 2015 Share Posted March 4, 2015 I have four growlers from Lazlo's I'll fill. There'll be plenty of beer. So, only like 2 people are coming over? Teetotalers, all of 'em... Quote Link to comment
knapplc Posted March 28, 2015 Author Share Posted March 28, 2015 I'm going with stuffed mushrooms. I have pesto on hand at all times. Add a little ricotta and there's my appetizer: Pesto & Ricotta stuffed mushrooms 24 baby portobello mushrooms1/3 c part skim ricotta cheese3 T pesto (available in the refrigerator section of your local market)2 t whole wheat flour2 T grated romano or parmesan cheese1 T breadcrumbs Preheat oven to 400 degrees. Remove the stems from the mushrooms and place the mushroom caps on the baking sheet with the stem side facing up. Mix the ricotta, pesto and flour. Spoon the mix evenly into the mushroom caps and press down. Combine the parmesan and breadcrumbs and sprinkle on top of the mushrooms. Press down lightly. Bake 15-20 minutes or until browned. 1 Quote Link to comment
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