Beetonionpizzawgoatcheese Recipes

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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



Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust image

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!

7 g dry yeast
1/2 teaspoon sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached strong plain bread flour
1/2 teaspoon salt
4 ounces chorizo sausage, sliced thinly
5 ounces goat's cheese, sliced thinly
1 red onion, peeled and sliced thinly
1 tomatoes, thinly sliced
2 -4 tablespoons tomato paste or 2 -4 tablespoons tomato sauce, of your choice
2 teaspoons capers (optional)
2 sun-dried tomatoes packed in oil, chopped finely (optional)
2 ounces grated mozzarella cheese (optional)
salt
fresh ground black pepper
oregano

GOAT CHEESE, PEAR & ONION PIZZA

Goat cheese and basil take this pizza to the next level of flavor. "My husband and I developed this recipe several years ago because we love onions. It's always a hit with guests!" Radelle Knappenberger - Oviedo, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 12 slices.

Number Of Ingredients 10



Goat Cheese, Pear & Onion Pizza image

Steps:

  • In a large nonstick skillet coated with cooking spray, saute onions in 2 teaspoons oil until tender. Add garlic; saute 2-3 minutes longer. Place crust on an ungreased 12-in. pizza pan; spread with onion mixture to within 1 in. of edges., In the same skillet, saute pears in remaining oil until tender. Arrange over onion mixture. Sprinkle with cheeses., Bake at 450° for 10-12 minutes or until edges are lightly browned. Sprinkle with basil, oregano and pepper.

Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 204mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

3 cups thinly sliced red onions
3 teaspoons olive oil, divided
2 garlic cloves, minced
1 prebaked 12-inch thin pizza crust
2 medium pears, peeled and sliced
3/4 cup shredded part-skim mozzarella cheese
1/3 cup goat cheese
8 fresh basil leaves, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon pepper

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