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
ROASTED ACORN SQUASH AND GORGONZOLA PIZZA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 side dish servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
- Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
- Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
GOAT CHEESE ARUGULA PIZZA - NO RED SAUCE!
This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!
Provided by collmarie
Categories World Cuisine Recipes European Italian
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven according to pizza package instructions.
- Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
- Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
- After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!
Nutrition Facts : Calories 266.4 calories, Carbohydrate 19.6 g, Cholesterol 26.2 mg, Fat 15.7 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 474.9 mg, Sugar 3.3 g
ACORN SQUASH PIZZA TOPPED WITH GOAT CHEESE, CANDIED ALMONDS AND ARUGULA
Categories Cheese Bake Kid-Friendly Wheat/Gluten-Free Dinner Lunch Pizza Squash Fall
Yield 8
Number Of Ingredients 19
Steps:
- Pre-heat oven 450F. First make the gluten-free pizza crust. Pour ½ the Gluten-Free Pantry's French Bread & Pizza mix and yeast into a large bowl. Then add all other pizza crust ingredients. Beat by hand for 2-3 minutes until your mixture is lump-free. On lightly oiled cookie sheet spread out dough/batter to desired thickness. Bake for 15 minutes. While crust is baking, prepare toppings. Grate Acorn Squash-Wash and slice acorn squash in half. Use a spoon to scoop out seeds. Using a hand held cheese grater, grate the acorn squash till shredded (skin and all). If you have a Cuisinart, it speeds up the process. Caramelize nuts-Add maple syrup and almonds into small saucepan. Heat on high till maple syrup bubbles for 1 minute. Stir-in 2 tbsp of brown sugar. Remove from heat and pour onto parchment paper. Let cool and break apart with knife. Set aside. Top Pizza-Remove pizza crust from oven-it should be well set. Drizzle olive oil atop crust. Sprinkle pumpkin pie spice, smoked paprika & crushed garlic evenly atop crust. Then add grated squash, goat cheese and candied almonds. Bake for 15 minutes or until pizza crust is browned and toppings are toasty. Remove, pizza from oven. Sprinkle with fresh-diced arugula. Slice, serve & enjoy!
ACORN SQUASH AND ARUGULA PIZZA
i found this on a cooking channel and she made it look so easy that I had to try it not being a pizza sauce fan this was perfect for me and will be using it on thanksgiving. You can use Boboli pizza crust instead of raw but cook crust for about 8min first then add ingredients. Use a very sharp knife on the squash as it can be tough to cut.
Provided by smileybone19732000
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash into slices; make acorn mix toss with acorn squash.
- Put flat onto baking sheet cook on 375°F for 25 minute.
- Take out cool.
- Take non cooked dough roll out place in oven for 15 minutes.
- Pull out and top with both cheeses and stick back in oven for 10 minutes.
- Take out top with peeled squash and Arugula. Drizzle oil and finish with dash of cracked pepper.
- Cut into about 8 slices and enjoy.
Nutrition Facts : Calories 159.1, Fat 9.8, SaturatedFat 4.9, Cholesterol 23.2, Sodium 277.8, Carbohydrate 11.8, Fiber 1.2, Sugar 3.4, Protein 7.2
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