POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA
Steps:
- For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
- For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
- Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves two
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees, preferably with a pizza stone in it.
- Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
- Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams
BASIL GOAT CHEESE PIZZA
This is among my husband's favorite dinners! The flavors compliment each other so well and it is so easy! I use frozen bread dough to speed the process. Set out dough before you leave for work and you are ready to go by the time you get home!
Provided by REINEJESSICA
Categories Main Dish Recipes Pizza Recipes
Time 2h51m
Yield 4
Number Of Ingredients 9
Steps:
- Allow dough to rise in a covered bowl until doubled in bulk.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
- Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 58 g, Cholesterol 22.4 mg, Fat 16.5 g, Fiber 5.3 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1168 mg, Sugar 7.1 g
WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA
Categories Bread Bean Garlic Tomato Bake Super Bowl Quick & Easy Goat Cheese Rosemary Arugula Summer Gourmet
Yield Makes 2 to 4 servings
Number Of Ingredients 12
Steps:
- Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
- Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
- Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
- Place on baking sheet.
- Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
- Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
- Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
- Cut pizza into 8 slices.
GOAT CHEESE, TOMATO, AND BASIL PIZZA
Make and share this Goat Cheese, Tomato, and Basil Pizza recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 28m
Yield 12 wedges
Number Of Ingredients 11
Steps:
- Place pizza crust on a lightly greased baking sheet.
- In small mixing bowl combine olive oil, garlic, and pepper.
- Brush generously over the crust.
- Bake in a 400*F. oven for 5 minutes.
- Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
- Top with the sliced onion and olives.
- Crumble the goat cheese over the tomato slices
- Sprinkle with oregano and basil.
- Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
- Remove pizza from the oven.
- Sprinkle with toasted pine nuts.
- Cut into wedges and serve. Enjoy!
Nutrition Facts : Calories 62.5, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 65.5, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 2.5
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE
Provided by Janet Fletcher
Categories Tomato Vegetable Bake Super Bowl Vegetarian Goat Cheese Leek Spring Healthy Bon Appétit California
Yield Makes 1 Pizza
Number Of Ingredients 14
Steps:
- For Dough:
- Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
- Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
- Meanwhile for Topping:
- Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
- Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.
LEEK, TOMATO, GOAT CHEESE PIZZA
Make and share this Leek, Tomato, Goat Cheese Pizza recipe from Food.com.
Provided by Kevin Kirkland
Categories Cheese
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
- Season with salt and pepper.
- Stir in parsley.
- Cool.
- Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
- Top with cheese. Drizzle 1 tablespoon oil over.
- Bake about 10 minutes at 450 F.
- Remove from oven and brush crust with olive oil.
Nutrition Facts : Calories 525.6, Fat 45.1, SaturatedFat 14.8, Cholesterol 45.8, Sodium 167.7, Carbohydrate 30.7, Fiber 5, Sugar 10.5, Protein 4.2
SUN-DRIED TOMATO, GOAT CHEESE AND ARTICHOKE PIZZA
Make and share this Sun-Dried Tomato, Goat Cheese and Artichoke Pizza recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Prebake fresh pizza crust, if using, for 3 to 4 minutes.
- Remove from oven, and set aside to cool slightly.
- Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
- Bake for 12 to 15 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 268.7, Fat 17.5, SaturatedFat 9.3, Cholesterol 44.4, Sodium 813.1, Carbohydrate 14.1, Fiber 2.8, Sugar 8.2, Protein 15.4
TOMATO CHEESE PIZZA
This recipe from Simple and Delicious makes a tasty appetizer, lunch or quick-and-easy main dish that you can serve with a fresh salad or pasta.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto a greased 12-inch pizza pan; flatten dough and build up the edges slightly.
- Spread garlic over crust.
- Bake at 375 degrees for 7 minutes.
- Sprinkle half of the cheeses and oregano over crust.
- Arrange tomatoes on top.
- Sprinkle with remaining cheeses and oregano.
- Bake for 15-17 minutes or until crust is golden brown and the cheese is melted.
Nutrition Facts : Calories 221.6, Fat 14.2, SaturatedFat 9, Cholesterol 56, Sodium 579.8, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 20
MEDITERRANEAN GOAT CHEESE PIZZA
This is my version of a fabulous pizza I had at the Flatbread Pizza Company. It's one of my absolute favorites and I even make it on the grill when it gets too hot to turn on the oven in the summertime. It also makes a great appetizer if sliced into small pieces. Using the combination of the non stick foil and the oven rack ensures a crispy crust that wont get stuck to the pan.
Provided by C. Taylor
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Line a large edgeless pan or pizza stone with non stick foil.
- Stretch out pizza dough.
- Mix olive oil, garlic, salt and oregano together and spread on the dough.
- Cover dough with mozzarella cheese and then top with the goat cheese, peppers, caramelized onions and olives.
- Bake for 12 minutes (pizza should slide right off, if not bake another minute) and then slide pizza directly onto the oven rack and bake for another 5 minutes.
- Remove from oven when golden brown.
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