Goat Cheese And Artichoke Pizza Recipes

Steps:

• Preheat the oven to a hot 220°C.
• Place the pizza base on a baking tray, then spread with the tomato pasta sauce.
• Evenly scatter the artichoke pieces, olives and the garlic over the pasta sauce, then top with the crumbled goat's cheese.
• Lightly drizzle the surface of the pizza with olive oil and bake for 20 minutes, or until golden.
• Sprinkle with fresh oregano and season with salt and freshly ground black pepper. Cut into wedges and serve.

Steps:

• Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.

Steps:

• Preheat oven to 425 degrees.
• Quarter the artichokes and set aside.
• Place pizza crust on large baking sheet.
• Spread tomato sauce on crust.
• Top with artichokes, olives, and garlic.
• Sprinkle goat cheese over top.
• Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
• Bake for 18 to 22 minutes.

Steps:

• Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
• Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

Steps:

• Make the pizza dough. Combine the yeast with one-quarter cup of the water. Cover and leave until doubled in volume. If the mixture does not rise, throw it away and use a fresh package of yeast.
• If working by hand, combine the flour and salt and place on a smooth work surface. Make a well in the center and add the yeast mixture, two tablespoons olive oil and the remaining water. Gradually work the flour into the liquid using a wooden spoon. Knead until smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky. If using a food processor, fit the bowl with a steel blade and put the flour, salt, two tablespoons olive oil, yeast mixture and remaining water into the bowl. Process until the dough forms a smooth ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
• Put the dough in an oiled bowl. Cover with plastic wrap and let the dough rise in a warm place for one hour, until doubled. Punch down and knead into a smooth ball. Let rise again for one hour. Freeze half the dough for a second pizza.
• Preheat the oven to 400 degrees.
• Trim the artichokes, cut them in half and saute until golden in the remaining olive oil. Remove from the frying pan.
• Saute the garlic, onions and rosemary until the onions are soft. Season to taste with salt and pepper.
• Spread the dough with the onion mixture. Top with the artichokes and sprinkle with the goat cheese and pine nuts. Bake for 18 to 20 minutes, or until the pizza is browned and crisp.