BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CARAMELIZED ONION, WALNUT, AND GOAT CHEESE PIZZA WITH A BEER CRUST
Provided by Food Network
Time 1h10m
Yield Two 12 inch pizzas
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over. After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes. By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan, then add the walnuts. Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool.
- To make the crust, preheat the oven to 450 degrees. Combine the flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two.
- Grease 2 baking sheets. Use a rolling pin to roll each ball into an 11 or 12 inch circle. Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking. Bake 12 to 15 minutes, or until golden brown on top or underneath
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
BEET & ONION PIZZA W/GOAT CHEESE
This is a very simple yet unbelievably tasty pizza, which I typically make using a Neapolitan style crust cooked in a pizza oven or on a pizza stone in a regular oven.
Provided by AZFoodie
Categories Cheese
Time 15m
Yield 1 PIzza, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a sauce pan or skillet, melt the butter and then saute the garlic until slightly brown.
- 2. Reduce to low heat and add beets and onions. Cook until onions become soft, stirring regularly.
- 3. Remove the beets & onions from the pain with a slotted spoon, leaving the leftover butter in the pan.
- 4. Prepare your pizza dough on a floured surface, stretching it very thin, then transfer to a pizza peel dusted lightly with semolina flour.
- 5. Spread the leftover butter & garlic mixture across the top of the pizza dough using the back of a spoon to spread it around.
- 6. Take small chunks of the goat cheese and scatter them evenly around the pizza.
- 7. Place the beets & onions evenly around the pizza.
- 8. Top with shredded Fontina or Parmesan cheese.
- 9. Bake in a pizza oven, or in a regular oven heated to 500* until the crust is browned and the cheese is bubbly.
Nutrition Facts : Calories 275.9, Fat 26, SaturatedFat 16.6, Cholesterol 73.5, Sodium 340.5, Carbohydrate 4.4, Fiber 0.6, Sugar 2.1, Protein 7.4
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- Place the beets on a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap in the foil and put them in the oven until tender, about 60-90 minutes. When the beets have about 30 minutes left in the oven, heat 2 tablespoons of the olive oil in a medium-sized skillet over medium-low heat. Stir in the onion until coated. Stir occasionally so the onions don't burn, but not so much that they don't brown. After about 10 minutes, season with the salt. Once the onions have caramelized, about 20-25 minutes, set aside.
- When the beets are done, pull them out and let cool to a point where they're not too hot to touch. Turn the oven up to 400 degrees. Peel and chop the beets into small pieces. In a food processor, blend the beets, rosemary, and remaining olive oil to the desired consistency. Add more olive oil if necessary.
- Dust a counter or cutting board with flour. Spread out the pizza dough thin, but thicker on the outside to make a nice puffy crust (aim for about an 8- to 10-inch diameter). Spread the beet purée over the dough. Disperse the onions evenly over the beets, and top with the goat cheese. Bake the pizza in the oven until the crust and cheese start to brown, about 20 minutes. Enjoy!
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