PUTTANESCA PIZZA WITH TALEGGIO AND ARUGULA
Provided by Anne Burrell
Categories main-dish
Time 2h15m
Yield One 12-inch pizza
Number Of Ingredients 17
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
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
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
Provided by Food Network Kitchen
Time 1h
Yield 6 servings (one 13-by-18-inch pizza)
Number Of Ingredients 17
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
An unlikely combination that tastes fantastic
Provided by Mary Cadogan
Categories Buffet, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 5
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
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
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
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
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.
More about "fig and taleggio pizza food"
FIG, TALEGGIO, AND RADICCHIO PIZZA - RECIPE - FINECOOKING
From finecooking.com
Cuisine ItalianCategory Main CourseServings 1Estimated Reading Time 3 mins
SALAMI PIZZA RECIPE WITH TALEGGIO AND GARLIC GREENS
From olivemagazine.com
FIG AND GOAT CHEESE PIZZA - TORI AVEY
From toriavey.com
SPINACH AND TALEGGIO PIZZA RECIPE - BBC FOOD
From bbc.co.uk
10 BEST TALEGGIO CHEESE RECIPES | YUMMLY
From yummly.com
WILD MUSHROOM AND TALEGGIO PIZZA - COUNTRY LIVING
From countryliving.com
FIG, TALEGGIO, AND RADICCHIO PIZZA - RECIPE - FINECOOKING
From mastercook.com
FIG, PROSCIUTTO, AND TALEGGIO GRILLED CHEESE | LA BREA BAKERY
From labreabakery.com
TALEGGIO MUSHROOM & FRESH HERB PIZZA
From sugarlovespices.com
SPECK, TALEGGIO, FIGS & MUSHROOM BRICK OVEN PIZZA RECIPE
From paggipazzo.com
5/5 (1)Servings 8
AYESHA CURRY'S FAVORITE PIZZA IS TOPPED WITH FIG, …
From parade.com
Cuisine ItalianCategory DinnerOccupation EditorTotal Time 25 mins
LEEK, POTATO, TALEGGIO, AND FRESH THYME PIZZA - THE SPLENDID TABLE
From splendidtable.org
PROSCIUTTO COTTO WITH TALEGGIO AND FIGS SANDWICH
From foodlovescompany.ca
FIG TALEGGIO AND RADICCHIO PIZZA ~ GOOD0 FOODS-RECIPES
From good0foods-recipes.blogspot.com
TALEGGIO PIZZA WITH FIG & PROSCIUTTO | FOOD, LOCAL …
From pinterest.com
FOOD: FIG, TALEGGIO, AND RADICCHIO PIZZA
From csfoodapi.blogspot.com
TALEGGIO CHEESE AND MISSION FIG TARTINE RECIPE - SERIOUS EATS
From seriouseats.com
FRESH PEAR, FIG JAM, AND GOAT CHEESE PIZZA (PIZZA NIGHT!)
From farmfreshfeasts.com
GRILLED FIG AND TALEGGIO CUPS WITH PROSCIUTTO - MASTRO® SAN …
From sharemastro.com
PIZZA WITH RADICCHIO, FIGS, TALEGGIO CHEESE AND HONEY | FOOD, HONEY ...
From pinterest.co.uk
GRILLED PIZZA WITH PROSCIUTTO, PESTO AND TALEGGIO CHEESE
From cookingchanneltv.com
ROASTED EGGPLANT, SAUSAGE & TALEGGIO PIZZA - ITALIAN FOOD FOREVER
From italianfoodforever.com
COOK THE BOOK: FIG, TALEGGIO, AND RADICCHIO PIZZA
From fooddiez.com
FIG PIZZA RECIPE: HOW TO MAKE ITALIAN-STYLE FIG PIZZA
From masterclass.com
THE BLOG IS ABOUT EASY EVERYDAY FOOD.: FIG, TALEGGIO
From goodbyehunger.blogspot.com
FIG, TALEGGIO, AND RADICCHIO PIZZA - RECIPE - FINECOOKING
From pinterest.com
RECIPE FOR A DELICIOUS GRILLED FIGS WITH TALEGGIO CHEESE
From zwilling.com
FIG + TALEGGIO TOASTS WITH CRUSHED PISTACHIOS - DELALLO
From delallo.com
PIZZA WITH TALEGGIO AND SOPPRESSATA RECIPE | DEBI MAZAR AND …
From cookingchanneltv.com
TRUFFLED TALEGGIO AND MUSHROOM PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
THE EASY, INDULGENT FIG-AND-CHEESE TARTINES YOU SHOULD
From seriouseats.com
TALEGGIO, PROSCIUTTO, AND ARUGULA PIZZA RECIPE - REDBOOK
From redbookmag.com
FIGS, HAM AND TALEGGIO PIZZA : PIZZA
From reddit.com
TALEGGIO AND GOLDEN CHANTERELLE PIZZA - FORNO BRAVO
From fornobravo.com
ARTICHOKE AND TALEGGIO PIZZA FRITTA - THE CIRCUS GARDENER'S KITCHEN
From circusgardener.com
TRUFFLED TALEGGIO AND MUSHROOM PIZZA RECIPE | EPICURIOUS
From epicurious.com
FIG AND TALEGGIO PIZZA RECIPE - WEBETUTORIAL
From webetutorial.com
HOMEMADE PEPPERONI PIZZA WITH MOZZARELLA AND TALEGGIO CHEESE
From foodmakesmehappy.com
PIZZA WITH TALEGGIO | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love