Basil Arugula And Goat Cheese Pizza Food

GOAT CHEESE ARUGULA PIZZA - NO RED SAUCE!

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!

BASIL GOAT CHEESE PIZZA

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.

ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA

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.

BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA

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.

SHRIMP AND GOAT CHEESE PIZZA

Steps:

• Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator.
• Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough.
• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil.
• Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes.
• Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• Yield: 4 (8-inch) pizzas

FLAT BREAD WITH GOAT CHEESE, ARUGULA, AND BALSAMIC GLAZE

Steps:

• In a sauce pan, pour in the vinegar, stir in the brown sugar and simmer until it is thick and reduced to about 1/3, about 10-15 minutes, stirring occasionally.
• Remove from the heat.
• Spread the goat cheese on the crackers and top with arulgula.
• Drizzle with the balsamic glaze and serve.
• Enjoy!