AUBERGE CHORIZO, GOAT'S CHEESE AND ONION PIZZA - THIN CRUST
This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246.
Provided by French Tart
Categories Lunch/Snacks
Time 32m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the dry yeast, 1/2 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
- Combine 1 3/4 cups of unbleached strong plain bread flour with 1/2 teaspoon of salt in a bowl or food processor.
- Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon, and your hands until you have a neat ball.
- Prepare a lightly sprinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
- Roll out by hand for a 12'' base.
- Place in 12'' lightly oiled oven pan. Press out dough to form a slight lip.
- Spread your tomato puree or tomato sauce on top of the pizza dough. Then carefully arrange all the other toppings on top of the paste/sauce, putting the goat's cheese on last. (Or the mozzarella cheese if using.).
- (Note - if you wish to caramelise your onions first, fry them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar until glazed, soft and slightly sticky. Ready made Onion Confit or Onion Jam also works very well.).
- Cook in a preheated over 250°C/495°F for 8-12 minutes (times may vary based on different ovens. Fan assisted oven will be quicker!).
- Remove from oven, slice and share with your favourite friends and/or family members, keeping an extra slice for yourself!
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA
Provided by Marielle Ainsworth
Categories Mushroom Onion Appetizer Bake Vegetarian Quick & Easy Goat Cheese Basil Spinach Bell Pepper Bon Appétit New Mexico Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
- Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
CHORIZO SUPREME PIZZA
Create a pizza that's supremely delicious! Try our Chorizo Supreme Pizza, a spicy and flavorful pizza everyone will love. Crumbled chorizo, strips of red pepper and mushrooms make this supreme pizza one you will not want to miss out on.
Provided by My Food and Family
Categories Home
Time 44m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425ºF.
- Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
- Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
- Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 880 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 3 g, Protein 16 g
SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)
I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.
Provided by flower7
Categories Lunch/Snacks
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
- Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
- Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
- For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
- After the dough has raised, heat the oven to 500°F.
- Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
- Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
- Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.
Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5
CARAMELISED ONION & GOAT'S CHEESE PIZZA
Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness
Provided by Sara Buenfeld
Categories Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
- Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
- Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
- Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
GRILLED CHORIZO, GOAT CHEESE, AND WATERCRESS PITA PIZZAS
Provided by Bon Appétit Test Kitchen
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
- Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
- Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.
PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE
A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
- Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
- Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.
Nutrition Facts : Calories 431 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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