GARLIC BRIE PIZZA
Elegant occasions require fancy appetizers like this. Family and friends will be surprised to hear just how easy it is to prep.-Gail Cawsey, Sequim, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash., Remove rind from Brie and discard. Cut Brie into 1/4-in. slices. Place crust on a 12-in. pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)
Provided by Food Network
Categories main-dish
Time 6h40m
Yield One large 12 by 18-inch pizza
Number Of Ingredients 9
Steps:
- Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
- Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
- Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes.
GARLIC BRIE PIZZA
I'm a garlic junkie and this sounded great. I wanted to post it before I lost it. It's from the Taste of Home Holiday Cookbook and was from Gail Cawsey of Sequim, WA.
Provided by pesce_gurl
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with oil. Wrap each bulb in heavy duty foil; place on baking sheet. Bake at 425 for 30 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl and mash.
- Remove rind from brie and discard. Cut brie into 1/4" slices.
- Place crust on a 12" pizza pan. Spread with garlic. Arrange cheese slices over garlic. Sprinkle almonds over cheese.
- Bake at 450 for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 205.5, Fat 15.8, SaturatedFat 6.6, Cholesterol 34, Sodium 217.2, Carbohydrate 7.4, Fiber 1.2, Sugar 0.7, Protein 9.7
15-MINUTE GARLIC BREAD PIZZA RECIPE BY TASTY
Pizza night couldn't get any easier than these loaded garlic bread slices. With a variety of toppings, there's something for everyone, or you can go all-in on your favorite combo.
Provided by Chris Rosa
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450°F (230°C).
- Arrange the frozen garlic toast on the prepared baking sheet.
- Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
- Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
- Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
- Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
- Bake for 8-12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 10 grams, Fat 10 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
ROASTED GARLIC, CARAMELIZED ONIONS, MUSHROOMS, AND BRIE PIZZA
This pizza is a good balance of sweet from the onions, cheese, and garlic, and the spice of the crushed red pepper flakes. Note: You can make the roasted garlic and onions ahead of time and store in the refrigerator if you are pressed for time.
Provided by Ewalla
Categories Cheese
Time 1h5m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- To roast garlic:.
- Preheat oven to 400 degrees.
- Cut off the bottom of the garlic and drizzle with 1 tsp EVOO.
- Wrap in foil and roast about 45-50 minutes are until golden.
- Meanwhile To caramelize onions:.
- Preheat a large pot (preferably cast iron) on medium high heat.
- Melt butter and 2 Tb EVOO.
- Add sliced onions, salt, and pepper. Cook until onions become tender. Then add the sugar. Continue cooking until the onions become golden brown (about 30 or more minutes). Make sure you stir the onions often.
- Meanwhile saute the sliced mushrooms.
- Pizza:.
- Preheat oven to 400 degrees.
- Drizzle crust with a little EVOO.
- Mash roasted garlic into a paste and spread on crust.
- Scatter carmelized onions and mushrooms on top.
- Sprinkle red pepper flakes (be careful not to add too much).
- Top with sliced Brie and bake about 10-12 minutes.
Nutrition Facts : Calories 852.2, Fat 67.1, SaturatedFat 26.5, Cholesterol 91.6, Sodium 914.2, Carbohydrate 60.3, Fiber 7.6, Sugar 24, Protein 11
QUICK BRIE AND OLIVE PIZZA
Categories Olive Appetizer Bake Dinner Lunch Brie Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Unfold crust on lightly floured rimless baking sheet. Fold 1/2 inch of edge over; crimp decoratively. Spread crust with mustard; sprinkle with half of Brie. Top with tomatoes, then olives. Sprinkle with onion, remaining Brie, and oregano, then Parmesan cheese. Bake pizza until crust is crisp and cheeses melt, about 20 minutes.
CARAMELIZED ONION & BRIE PIZZA
Another King Arthur Flour recipe, something a little different, as per their review, and our taste: a subtle sweetness of caramelized onion, the cream richness of Brie Chee the toasted nuttiness of slice almonds. The crust is more like a focaccia bread than your normal pizza crust
Provided by Bonnie G 2
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:.
- Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
- Allow dough to rise, covered, while you make the topping.
- TOPPING:.
- In large skillet, heat oil.
- add onions and cook, stirring often, until translucent and browning on edges.
- Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
- Remove from heat and set aside to cool.
- Place pizza stone in middle of oven and preheat to 425.
- Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
- Cover each dough with a layer of onions, then scatter the Brie.
- Grind a sprinkling of fresh pepper over top and scatter with almonds.
- Bake for 15 to 18 minutes, until crust is brown.
- For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
- Serve hot or at room temperature.
Nutrition Facts : Calories 281.5, Fat 12.7, SaturatedFat 5, Cholesterol 24.9, Sodium 445.5, Carbohydrate 31.6, Fiber 2.2, Sugar 1.9, Protein 10.3
GARLICKY BAKED BRIE
This yummy, warm baked Brie has a garlicky center with a touch of sweet red pepper jelly topping. Serve with fresh baguette or crackers. Your guests will be begging for the recipe!
Provided by NANCYMAC1
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 25m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish.
- Bake in the preheated oven until rind begins to soften, about 15 minutes.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 1.7 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 189.8 mg, Sugar 1.1 g
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