Vegetable And Goat Cheese Pizza Food

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.

GRILLED PIZZA WITH SPICY HUMMUS, VEGETABLES, GOAT CHEESE AND BLACK OLIVES

Steps:

• For the hummus:
• Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• For the pizza:
• Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side.
• Top each pizza with the spicy hummus. Arrange any or all of the veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
• Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

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.

GARDEN VEGETABLE & GOAT'S CHEESE QUICHE

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
• Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes.
• Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.

PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE

Steps:

• Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
• Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
• Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

ROASTED VEGETABLES WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.