These 3 Quick, Easy, and Cheesy Recipes Are Everyday Dinner Delights

It’s no secret that comfort foods, such as pizza, pasta, and nachos, are immediate dinner wins. They’re incredibly cozy dishes that always seem to bring a smile to your family’s face, no matter what kind of day everyone had. These three easy recipes are sure to do just that, especially because they feature the unexpected deliciousness of Daiya plant-based cheeze.

The benefits to eating plant-based are numerous. It’s great for your overall health, plus it’s great for the health of the environment. That means there’s never been a better time to try Daiya’s wide section of plant-based cheezes. Forget what you’ve tasted in the past, because their new Mozzarella Style Cutting Board Shreds and Cheddar Style Cutting Board Shreds do nothing but surprise and delight. They deliver all the stretchy, melted goodness you and your family crave, which means these everyday recipes are guaranteed to be new favorites.

• The serving size: While both pizzas serve 4, the nachos serves 6 to 8. Don’t sweat it if you’re feeding fewer people, though, as leftovers make for a great lunch the next day.
• The ingredients: Each recipe calls for just five to eight ingredients, with Daiya Mozzarella Style Cutting Board Shreds and Cheddar Style Cutting Board Shreds playing a starring role. Know that less is more here: The shreds melt easily and are so full of rich flavor, you hardly have to pile them on to enjoy their melty goodness. Start with less, then add more as you go. We assume that you have basics like olive oil on hand, so it’s not included in the ingredient count.

Arrange a rack in the bottom third of the oven. Place a heavy rimmed baking sheet upside-down on the rack, and heat the oven to 450°F. Thinly slice 1/4 small red onion and 1 large roasted red pepper (from a 12-ounce jar). Chop 10 pitted Kalamata olives (about 1/4 cup). Drain 1 (12-ounce) jar quartered artichoke hearts.

Divide 1 pound store-bought or homemade room temperature pizza dough into two pieces. Working with one piece of dough at a time, place the dough onto a 12-inch piece of parchment paper, and shape it into a 10-inch round. Brush the dough with 1 teaspoon of olive oil, then spread 1/4 cup store-bought or homemade pizza sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet.

Arrange half the red onion, roasted red pepper, Kalamata olives, and artichoke hearts evenly over the crust. Top the pizza with 1/2 (7.1-ounce) package Daiya Mozzarella Cutting Board Cheeze Shreds. Bake until the crust is golden brown and crisp and the cheeze melts, 10 to 12 minutes. Remove the pizza from the oven and top with fresh oregano leaves. Cool for 2 minutes before slicing and serving. Repeat with the remaining dough, 1/4 pizza sauce, and toppings.

Get the recipe: Greek Vegetable Pizzas

Arrange about half of a 14-ounce bag of white corn tortilla chips on an aluminum foil-lined baking sheet in an even layer. Top with 1/2 cup corn (thawed if frozen or drained if canned) and 4 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 cup). Layer the remaining chips on top, followed by the remaining 1/2 cup corn and 6 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 1/2 cups).

Bake the nachos in a 425°F oven until the cheeze is melted and the chips around the edges are beginning to brown, about 6 minutes. Just before serving garnish with the 2 sliced radishes, 1 sliced jalapeño, 1 sliced medium ripe avocado, 1/4 cup fresh cilantro leaves, and 1/4 cup pico de gallo.

Get the recipe: Sheet Pan Veggie Nachos

Cut 1 (12-ounce) loaf soft French or Italian bread in half crosswise, then cut each half lengthwise so you have 4 pieces. Arrange the bread cut-side up on a rimmed baking sheet. Spread 3 tablespoons pizza sauce evenly on each piece of bread. Sprinkle 1 (7.1-ounce) package Daiya Mozzarella Cutting Board Cheeze Shreds evenly over the bread, then thinly slice 2 plum tomatoes and arrange on top.

Bake the pizzas in a 400°F oven until the cheeze is melted and edges of the bread are golden and toasted, 12 to 14 minutes.  Top with 2 tablespoons coarsely chopped or torn fresh basil leaves and serve immediately.

Get the recipe: French Bread Pizza

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.