SPINACH & BLUE CHEESE PIZZA
This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too
Provided by Good Food team
Categories Dinner, Lunch
Time 22m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir it through, then turn off the heat.
- For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
BLUE CHEESE, APPLE AND SPINACH PIZZA
Make and share this Blue Cheese, Apple and Spinach Pizza recipe from Food.com.
Provided by GinnyP
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Coil breadstick dough into a spiral.
- Flatten to a 12-inch circle.
- Place on a greased 12-inch pizza pan.
- Arrange spinach, then apple, then cheese over dough.
- Bake at 450 degrees F for 15 minutes or until crust is golden.
Nutrition Facts : Calories 316.9, Fat 19.8, SaturatedFat 12.7, Cholesterol 50.6, Sodium 966.7, Carbohydrate 21.7, Fiber 4, Sugar 14.8, Protein 15.7
SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
- When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste.
- To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
- Yield: 1 1/4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
- In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS
Steps:
- Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
- When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
- To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
- Yield: 1 1/4 cups
- Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
- In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
APPLE CHEDDAR SPINACH PIZZA W/HAM RIBBONS
I will be honest. I wasn't sure what to expect from this one. But, oh was I pleasantly surprised. I enjoyed all the combined flavors - and I didn't even miss the pizza sauce.
Provided by Lora DiGs
Categories Pizza
Time 30m
Number Of Ingredients 13
Steps:
- 1. Stretch pizza dough onto pizza stone dusted with corn meal (optional, makes for a crunchy crust). Saute onions in 1 tbsp olive oil. Add thyme, mustard and white wine vinegar. Cook until onions start to turn slightly brown. Salt and pepper to taste...1/8 tsp each.
- 2. Preheat grill to 475 or oven to same. Sprinkle onion onto dough and evenly spread. Then place spinach leaves overlapping to cover pie. Place sliced apples over spinach sprinkle with salt, black pepper and red pepper... If using...Then top with cheddar cheese and ham ribbons.
- 3. Cook for 8-10 minutes (oven might need 3-5 more minutes) or until crispy and enjoy :)
BLUE CHEESE AND PEAR PIZZA
Provided by Craig Claiborne And Pierre Franey
Categories pizza and calzones, appetizer
Time 2h10m
Yield Six to 12 appetizer servings
Number Of Ingredients 14
Steps:
- Put the water in a warm bowl and sprinkle the yeast and brown sugar on top. Stir to dissolve and set aside.
- Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well. Add the yeast mixture and blend. Turn the dough out onto a lightly floured board and knead about 10 minutes. The dough should not be sticky. Add a litle more flour if necessary.
- Shape the dough into a ball. Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap. Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour. Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl. Let stand again until doubled in bulk, 30 minutes or so.
- Meanwhile, peel the pears and rub them with the lemon to prevent discoloring. Cut the pears in half lengthwise and remove the cores with a melon-ball cutter. Cut the pear halves into the thinnest possible slices. There should be about six cups.
- Preheat the oven to 500 degrees.
- Punch the dough down and divide it into thirds. Roll out each third into a 10- to 11-inch circle. Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
- Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough. Scatter a third of the grated Gruyere over each. Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese. Brush the rim of each pizza with melted butter.
- Place the pizzas on a rack in the oven and bake 10 to 12 minutes.
BLUE CHEESE, WALNUT, AND PEAR PIZZA
A fresh and tasty appetizer pizza.
Provided by M.J.W.
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
- Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
- Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
- Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 34.4 g, Cholesterol 17.2 mg, Fat 28.4 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 6.5 g, Sodium 536.8 mg, Sugar 6.6 g
DEEP-DISH SPINACH PIZZA
My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.
Provided by sugarpea
Categories Sauces
Time 1h25m
Yield 1 9inch pie, 4 serving(s)
Number Of Ingredients 25
Steps:
- Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
- Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
- Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
- Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
- Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
- In a small bowl, mix the cheeses and set aside.
- Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
- Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
- Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
- Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.
CHICKEN & BLUE CHEESE PIZZA
The blue cheese in place of the expected mozzarella gives this pizza a surprising and sophisticated taste. It's excellent as an entree or appetizer-it can be prepared in a round pizza pan as well. -Beverly Lynch, Sugar Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large skillet, heat butter and 1 tablespoon oil over medium heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Add spinach; cook and stir over medium-high heat until wilted, 1-2 minutes., Stir in chicken, salt and pepper. Unroll and press dough onto bottom of a greased 15x10x1-in. pan. Spoon chicken mixture over dough. Bake until crust is lightly browned, 14-16 minutes., Sprinkle with cheese and bacon; drizzle with remaining oil. Bake until heated through, 3-5 minutes. Freeze option: Prepare pizza as directed, decreasing bake time to 10 minutes. Top with cheese and bacon; drizzle with remaining oil. Cool. Securely wrap and freeze partially baked pizza. To use, unwrap pizza; bake until crust is lightly browned and toppings are heated through, 15-20 minutes.
Nutrition Facts :
STEAK & BLUE CHEESE PIZZA
When I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. -Kadija Bridgewater, Deerfield Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook until beef is no longer pink, 3-4 minutes. Remove from pan., Cook onion in remaining oil until tender, 2-3 minutes. Add cream and blue cheese; cook until slightly thickened, 3-5 minutes longer., Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake until sauce is bubbly and crust is lightly browned, 10-12 minutes.
Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 535mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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