http://www.pizzamaking.com/deepdish.php
The recipe at this link is more or less what I brought and I think it is a pretty tasty recipe with lots of flexibility in the insides/toppings. Let me know if the link does not work...
Thursday, July 29, 2010
Wednesday, July 7, 2010
Easy Teriyaki Kabobs
2 lbs pork tenderloin or chicken breast, cut into 1-inch cubes or shrimp peeled and deveined
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 TBS vegetable oil
1 can (20 oz) pineapple chunks, drained, reserve 2 TBS juice
1 basket cherry (or grape) tomatoes
2 red or green bell peppers, cut in 1-1/2 inch pieces
Combine 1/2 cup Kikkoman marinade, 2 TBS pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade. Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Makes 6-8 servings.
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 TBS vegetable oil
1 can (20 oz) pineapple chunks, drained, reserve 2 TBS juice
1 basket cherry (or grape) tomatoes
2 red or green bell peppers, cut in 1-1/2 inch pieces
Combine 1/2 cup Kikkoman marinade, 2 TBS pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade. Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Makes 6-8 servings.
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