GOAT CHEESE AND TOMATO PIZZA
This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
Provided by JenFen
Categories Main Dish Recipes Pizza Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In small saucepan, mix tomato paste with water and oil, and stir in chopped tomato. Season with Italian seasoning, garlic salt, cayenne pepper, and ground pepper. Simmer over low heat for 20 minutes.
- Meanwhile, mix pizza dough according to directions on box. Spread onto a greased cookie sheet or pizza pan. When sauce is done, spread over crust. Arrange sliced tomatoes over sauce, and top with small chunks of goat cheese.
- Bake for 15 minutes, or until crust is golden brown.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 39.3 g, Cholesterol 11.2 mg, Fat 12.3 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 3.9 g, Sodium 607.5 mg, Sugar 6.6 g
GOAT CHEESE, TOMATO, AND BASIL PIZZA
Make and share this Goat Cheese, Tomato, and Basil Pizza recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 28m
Yield 12 wedges
Number Of Ingredients 11
Steps:
- Place pizza crust on a lightly greased baking sheet.
- In small mixing bowl combine olive oil, garlic, and pepper.
- Brush generously over the crust.
- Bake in a 400*F. oven for 5 minutes.
- Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
- Top with the sliced onion and olives.
- Crumble the goat cheese over the tomato slices
- Sprinkle with oregano and basil.
- Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
- Remove pizza from the oven.
- Sprinkle with toasted pine nuts.
- Cut into wedges and serve. Enjoy!
Nutrition Facts : Calories 62.5, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 65.5, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 2.5
POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA
Steps:
- For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
- For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
- Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA
Categories Bread Bean Garlic Tomato Bake Super Bowl Quick & Easy Goat Cheese Rosemary Arugula Summer Gourmet
Yield Makes 2 to 4 servings
Number Of Ingredients 12
Steps:
- Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
- Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
- Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
- Place on baking sheet.
- Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
- Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
- Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
- Cut pizza into 8 slices.
PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE
If you have a set of clay tiles or a baking stone, place it on the oven rack while preheating the oven. It will absorb the heat, and putting a pizza pan or baking sheet directly on top will ensure a crisp crust.
Provided by Janet Fletcher
Yield Makes 1 Pizza
Number Of Ingredients 12
Steps:
- Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
- Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
- Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
- Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.
LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves two
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees, preferably with a pizza stone in it.
- Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
- Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams
LEEK, TOMATO, GOAT CHEESE PIZZA
Make and share this Leek, Tomato, Goat Cheese Pizza recipe from Food.com.
Provided by Kevin Kirkland
Categories Cheese
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes.
- Season with salt and pepper.
- Stir in parsley.
- Cool.
- Spread leek topping evenly over pizza shell; sprinkle tomatoes over.
- Top with cheese. Drizzle 1 tablespoon oil over.
- Bake about 10 minutes at 450 F.
- Remove from oven and brush crust with olive oil.
Nutrition Facts : Calories 525.6, Fat 45.1, SaturatedFat 14.8, Cholesterol 45.8, Sodium 167.7, Carbohydrate 30.7, Fiber 5, Sugar 10.5, Protein 4.2
GOAT CHEESE PIZZAS
This is an easy yet impressive looking appetizer which works well for casual gatherings and more formal ones. I made these for a cocktail party at my home and they went fast.
Provided by SMITH8CLAN
Categories World Cuisine Recipes European Italian
Time 55m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Separate the pita breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each one.
- Place the separated pita rounds onto cookie sheets. Generously sprinkle goat cheese, roasted red peppers and sun-dried tomatoes onto each one.
- Bake the pizzas for 16 minutes in the preheated oven, or until the crust is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil, and drizzle with balsamic vinegar. Cut into quarters, and serve hot or warm.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 6.1 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 183.8 mg, Sugar 0.9 g
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