Goat Cheese Pear And Bacon Pizza With Pesto Sauce Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
• Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
• Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Steps:

• Heat the oven to 375 degrees F.
• In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

Steps:

• Heat the oven to 450 degrees F.
• In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
• Season the eggplant with the salt.
• Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
• Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
• Meanwhile, oil a 14-inch pizza pan or large baking sheet.
• Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
• Arrange the eggplant slices on the pizza crust.
• Sprinkle the garlic and pepper over the top.
• Bake for 12 minutes.
• Put the slices of goat cheese on the pizza.
• Sprinkle with the Parmesan, and then dot with the pesto.
• Bake until the cheese begins to turn golden, about 15 minutes.

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.

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.