Goat Cheese Spinach Pizza Food

BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS

Steps:

• Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
• Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
• Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.

SPINACH & MUSHROOM PIZZA WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Lightly brush pizza shell with olive oil.
• Pour remaining oil into a medium skillet over medium heat.
• Slice and sauté the mushrooms until tender.
• Add spinach and sauté only enough for the spinach to wilt.
• Season with salt and pepper.
• Spread the mushroom and spinach mixture over the pizza shell.
• Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza.
• Top the pizza with the diced tomatoes.
• Bake in the oven until golden brown and the pizza edges begin to crisp.
• Cut pizza and serve.
• Pizza can be drizzled with additional olive oil after removing from the oven.

SPINACH, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees.
• Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
• Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
• Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
• Bake in middle of the oven for 15 minutes until crust is cooked.

CARAMELISED ONION & GOAT'S CHEESE PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
• Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
• Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
• Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.

GOATS CHEESE & SPINACH PIZZA

Steps:

• Mix the yeast, sugar and water together. Leave to sit in a warm place for about 7 minutes (until the yeast and sugar has dissolved).
• Add flour and mix to make a firm dough (adding extra flour if necessary). Roll out the dough with a rolling pin and now you have your pizza base.
• Spread the tomato purée on first evenly. Then place the baby spinach leaves on (I always try to make a nice pattern)
• Bang the goats cheese on the pizza dollop lots of small spoonfuls of the chutney on too. Bake in the oven for 10 minutes at a fairly high heat, then enjoy!

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.