Herb And Goat Cheese Pizza Food

GARLIC AND HERB THREE CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

BASIL GOAT CHEESE PIZZA

Steps:

• Allow dough to rise in a covered bowl until doubled in bulk.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
• Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

FIG AND GOAT CHEESE PIZZA

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.

HERB COATED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
• The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

HERB AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 450°.
• Place prepared pizza crust on a baking sheet.
• In a large skillet, heat olive oil and sauté onion for 5-8 minutes or until tender. Add sliced garlic, if using, and cook 1 more minute. Spread onions and garlic evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese.
• Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza.
• Return to oven and bake for 5-7 minutes more, or until tomatoes are hot and cheese has melted. Sprinkle parsley over top.
• Cut into wedges with a pizza cutter and serve!

GOAT CHEESE & WALNUT PIZZA

Steps:

• Crumble the goat cheese and sprinkle it all over the pizza.
• In a small bowl toss the walnuts with the walnut or safflower oil to coat.
• Place the walnuts all over the pizza.
• Bake according to directions.

VEGETABLE AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large non-stick frying pan, add the onion, pepper and zucchini and saute over a medium heat for 4-5mins. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat.
• Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goat cheese. Season with black pepper and bake for 10-12 mins, until the base is cooked through.

CHICKEN AND GOAT CHEESE PIZZA WITH FRESH HERBS

Steps:

• Preheat oven to 425°F.
• Lightly coat a round perforated pan with vegetable cooking spray, or put a pizza stone in the oven while it preheats. Place pizza dough on a lightly floured surface, and roll it into a 12-ing circle. Place dough on prepared pizza pan or stone, and bake for 5 minutes.
• While the crust is baking, coat a small nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the mushrooms and salt, and cook, stirring occasionally, 4-5 minutes or until softened and lightly browned; set aside.
• Spread the pesto over warm crust, leaving 1/2-inch edge. Sprinkl pepper evenly over crust, and top with chicken, corn, mushrooms, and goat cheese. Bake 12-15 minutes or until crust is cooked through and cheese is golden brown. Remove from oven, and sprinkle with basil. Cut into 8 wedges; serve hot.

MUSHROOM-AND-GOAT CHEESE BECHAMEL PIZZA

Steps:

• Preheat the oven to 500°F.
• Preheat a pizza stone or generously oil a large baking sheet.
• In a medium saucepan, melt the butter over moderate heat.
• Stir in the 3 tablespoons of flour until a paste forms.
• Gradually pour in the milk, whisking until smooth.
• Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes.
• Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
• Remove from the heat and stir in the goat cheese until melted.
• Season the sauce with nutmeg, salt, pepper, and crushed red pepper flakes.
• Cut the pizza dough into 4 pieces.
• On a lightly floured work surface, roll out each piece to a 6-inch round.
• Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
• Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
• Add the smashed garlic clove and a pinch or two of crushed red pepper flakes; cook over moderate heat until golden, about 2 minutes.
• Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes.
• Discard the garlic.
• Season the mushrooms with salt and pepper and stir in the thyme leaves.
• Roll out one of the dough rounds to form a 9-inch round.
• Transfer the round to the large baking sheet and brush the edge of the dough with olive oil.
• Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
• Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling.
• Transfer the pizza to a work surface, cut into wedges and serve.
• Repeat with the remaining dough and toppings.
• E N J O Y !
• *The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.