Yields 1 Pizza

Dough and Cheese

• 12"-14" pizza crust
• 1 1/2 cups (6 ounces) California Mozzarella, shredded
• 1 1/2 cups (6 ounces) California Monterey Jack, shredded

Pizza Pantry Ingredients

Yields 6-8 Main Course Servings

• 5 cups tomato-based pasta sauce
• 9 pieces (about 8 ounces) uncooked lasagna noodles
• One 10-ounce box frozen chopped spinach, thawed and well-drained
• 1/4 cup olive oil
• 2 cups (1 pound) California Ricotta cheese
• 10 ounces sliced California Mozzarella cheese

Yields 6 Servings

• 1 head cauliflower (about 2 pounds before trimming)
• 2-1/2 tablespoons butter, plus more for baking dish
• 3 tablespoons fine bread crumbs (see note)
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, peeled and halved

2 - 4 Entrée Servings

• 12" pre-baked pizza crust
• 1 1/2 cups sautéed or roasted chicken breast, shredded
• 1/2 cup bottled creamy Caesar dressing, divided
• 2 teaspoons minced garlic
• 1/2 cup (2 ounces) shredded California Provolone
• 1 2/3 cups (7 ounces) shredded California Mozzarella

Yields 4 Main Course Servings

For the dressing:

• 1 cup plain nonfat yogurt
• 2 tablespoons plus 1 teaspoon of your favorite honey

For the salad:

Yields 4 Sandwiches

• 2 tablespoons white wine vinegar
• 2 teaspoons olive oil
• 2 tablespoons orange juice
• 2 teaspoons fresh thyme leaves
• 4 pieces of foccacia bread (5" square or round)
  Can substitute French roll or Kaiser roll
• 1 large red pepper, sliced in rings (12 slices)

Yields 4 Servings

• 2 tablespoons Dijon-style mustard
• 2 tablespoons sherry wine vinegar
• 1 tablespoon lemon juice
• 10 tablespoons extra virgin olive oil
• Salt and freshly ground pepper, to taste
• 1 ear of corn, blanched, cooled and kernels cut from cob
• 1/4 cup finely chopped red onion

Yield: 4 Entrée Servings

• 1 pound cherry tomatoes
• 1 pound California Fresh Mozzarella (Ciligiene, or balls the size of cherry tomatoes)
• 1 lemon, zested and juiced (about 2 tablespoons of juice)
• 1 clove garlic, finely chopped
• 10-12 fresh basil leaves, torn into small pieces
• 3 tablespoons extra-virgin olive oil