Smoked Gouda Bacon And Olive Pizza Food

SMOKED GOUDA SPINACH PIZZA

Smoked Gouda Spinach Pizza image

"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"-Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 pieces.

Number Of Ingredients 10

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1/2 pound sliced fresh mushrooms
1 small red onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup Alfredo sauce
1/2 teaspoon dried thyme
1 package (6 ounces) fresh baby spinach
1/2 pound fully cooked Italian chicken sausage links, sliced
2 cups shredded smoked Gouda cheese

Steps:

Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.

Nutrition Facts : Calories 288 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 706mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SMOKED GOUDA AND BACON POTATOES

Smoked Gouda and Bacon Potatoes image

They're hearty, savory, crispy and purely irresistible. Bring home fresh cheese, bacon and potatoes from your club to make these satisfying appetizers, perfect for tailgating appetites.

Provided by Food Network

Time 1h

Yield 30 servings

Number Of Ingredients 8

Ingredients

2 whole garlic bulbs
1 Tbsp. olive oil
15 small red potatoes, halved
15 bacon strips
2 cups (8 oz.) shredded smoked Gouda cheese
1 tsp. coarsely ground pepper
2 cups sour cream
1 Tbsp. dried cilantro

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.

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