GOAT CHEESE, PEAR & ONION PIZZA
Goat cheese and basil take this pizza to the next level of flavor. "My husband and I developed this recipe several years ago because we love onions. It's always a hit with guests!" Radelle Knappenberger - Oviedo, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 12 slices.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute onions in 2 teaspoons oil until tender. Add garlic; saute 2-3 minutes longer. Place crust on an ungreased 12-in. pizza pan; spread with onion mixture to within 1 in. of edges., In the same skillet, saute pears in remaining oil until tender. Arrange over onion mixture. Sprinkle with cheeses., Bake at 450° for 10-12 minutes or until edges are lightly browned. Sprinkle with basil, oregano and pepper.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 204mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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
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
CARAMELISED ONION & GOAT'S CHEESE PIZZA
Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness
Provided by Sara Buenfeld
Categories Main course, Supper
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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