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
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
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 WITH INDIAN-SPICED TOMATOES AND MUSTARD GREENS
Provided by Floyd Cardoz
Categories Ginger Tomato Bake Sauté Kid-Friendly Goat Cheese Mustard Greens Shallot Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- For topping:
- Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- For flatbreads:
- Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
- Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
- Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
- Available at specialty foods stores, Italian markets, and some supermarkets.
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
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
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.
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