Fig And Taleggio Pizza Food

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PUTTANESCA PIZZA WITH TALEGGIO AND ARUGULA



Puttanesca Pizza with Taleggio and Arugula image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield One 12-inch pizza

Number Of Ingredients 17

Semolina flour, for dusting
Pizza Dough, stretched into a 12-inch circle, recipe follows
1/4 cup pitted Gaeta olives, coarsely chopped
2 tablespoons capers, chopped
2 plum tomatoes, peeled, seeded and diced
1 garlic clove, smashed and finely minced
Pinch red pepper flakes
Kosher salt
Extra-virgin olive oil
8 ounces taleggio cheese, sliced
2 cups baby arugula
1/2 cup warm water, 100 degrees F to 110 degrees F
1/2 teaspoon sugar
1 packet dry yeast
1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl

Steps:

  • Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
  • Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil.
  • Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio.
  • Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes.
  • Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot.
  • Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.
  • Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.
  • Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.
  • Portion the dough and stretch to the desired size.

FIG AND GOAT CHEESE PIZZA



Fig and Goat Cheese Pizza image

This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.

Provided by ASHLEY_S

Categories     World Cuisine Recipes     European     Italian

Time 1h18m

Yield 4

Number Of Ingredients 13

1 cup lukewarm water
1 (.25 ounce) envelope active dry yeast
3 cups all-purpose flour
1 teaspoon vegetable oil
1 teaspoon salt
8 dried figs
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 pinch salt
1 teaspoon dried thyme
1 teaspoon fennel seeds
4 ounces goat cheese
1 tablespoon olive oil, or as needed

Steps:

  • Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
  • Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
  • Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
  • Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
  • Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g

POTATO-FENNEL PIZZA WITH TALEGGIO



Potato-Fennel Pizza with Taleggio image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings (one 13-by-18-inch pizza)

Number Of Ingredients 17

2 medium russet potatoes (about 1 pound), quartered
1 clove garlic
1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds
Kosher salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces taleggio cheese, rind removed, thinly sliced
1/2 small fennel bulb, cored and thinly sliced
1/2 cup grated parmesan cheese
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking.
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours.

POTATO & TALEGGIO PIZZA



Potato & taleggio pizza image

An unlikely combination that tastes fantastic

Provided by Mary Cadogan

Categories     Buffet, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 5

280g pack white bread and pizza base mix
300g new potato
4 spring onions
175g taleggio cheese
100g pack smoked lardon

Steps:

  • Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
  • Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
  • Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.17 milligram of sodium

TRUFFLED TALEGGIO OR FONTINA AND MUSHROOM PIZZA



Truffled Taleggio or Fontina and Mushroom Pizza image

Make and share this Truffled Taleggio or Fontina and Mushroom Pizza recipe from Food.com.

Provided by gailanng

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pizza dough, thawed if frozen
1/2 lb sliced mushrooms (any variety)
sea salt & fresh ground pepper
3/4 lb cold taleggio cheese or 3/4 lb italian Fontina cheese, rind discarded and cheese sliced
1 teaspoon white truffle oil

Steps:

  • Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F
  • Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle (Thin crust is the key.). Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
  • Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
  • Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms evenly over crust, then season with salt and pepper and lay cheese on top.
  • Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately.

Nutrition Facts : Calories 294.5, Fat 21, SaturatedFat 13.1, Cholesterol 54.5, Sodium 825.9, Carbohydrate 8.9, Fiber 0.6, Sugar 1.1, Protein 18.5

FIG AND TALEGGIO PIZZA



Fig and Taleggio Pizza image

Make and share this Fig and Taleggio Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h14m

Yield 8 serving(s)

Number Of Ingredients 8

2 (12 inch) pizza crusts, prepared pizza dough, for two 12-inch pizzas
2 tablespoons olive oil
1/2 cup ricotta cheese
8 ounces taleggio, cut into 1/2 inch pieces (or Fontina)
12 fresh sage leaves, torn into tiny pieces
4 -6 ripe figs, cut into 1/4 inch slices
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons honey

Steps:

  • *30-60 minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to the maximum temperature-450° to 500°.
  • Place 1 ball of pizza dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (do not knead or handle the dough any more than you need to); if the dough seems sticky, dust it lightly with flour.
  • Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it if needed.
  • Shake the peel once or twice to make sure the dough does not stick; if it does, lift the dough and sprinkle the peel with more flour.
  • Brush the dough with some of the oil; spread with half the ricotta, leaving a ½ inch border.
  • Sprinkle with half the Taleggio and sage; arrange half the fig slices on top; sprinkle with half the Parmigiano and drizzle with 1 tablespoon honey.
  • To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
  • Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
  • After the pizza is on the stone, do not try to move it until it firms up in 2-3 minutes.
  • Bake the pizza 6-7 minutes or until the crust is browned.
  • Slice and serve immediately.
  • Make a second pizza with the remaining ingredients.

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