GOATS AND GRAPES WHITE PIZZA #RAGU
Ragú® Recipe Contest Entry. Tangy goat cheese and savory herbs mingle with sweet grapes for the perfect pizza. The sauce is made easy with Ragu!
Provided by Rachel W.
Categories Sauces
Time 33m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter.
- In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well.
- Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts.
- Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.
Nutrition Facts : Calories 379.3, Fat 14, SaturatedFat 5.3, Cholesterol 22.4, Sodium 239.9, Carbohydrate 59.9, Fiber 3.9, Sugar 49.4, Protein 10.9
GOAT RAGù
Provided by Henry Alford
Categories dinner, pastas, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
- Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 42 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 628 milligrams, Sugar 7 grams, TransFat 0 grams
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
CIOPPINO PIZZA #RAGU
Ragú® Recipe Contest Entry. A take on the famous San Francisco favorite made into a great pizza
Provided by Old Dog Chef
Categories Sauces
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice fennel 1/8", dice bacon 1", cut scallops ¾", slice squid ¼" and fis ½" pieces.
- Spread 1 cup of Ragú® Pizza Quick Traditional Sauce evenly over the pizza crust.
- Spread the fennel and garlic evenly over the sauce.
- Attractively arrange all the seafood and bacon on top of the sauce.
- Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
- Top with the breadcrumbs and drizzle with the EVOO.
- Bake in a 425° oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
- Remove from oven and let sit for 5 minutes before cutting.
- *You can make your own crust, just pre-bake before proceeding.
NY STYLE PIZZA WITH ARUGULA, SAUSAGE AND CHEESE #RAGU
This is a very crispy pizza with a nice charred crust made at home in a very hot oven and a hot baking stone
Provided by recipecreator
Categories Sauces
Time 39m
Yield 5 slices, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Make a starter: mix together 1/2 cup warm water, 1/2 cup all-purpose flour, one teaspoon sugar and 1/2 teaspoon yeast. Cover and let rest for 20-30 minutes.
- 2. Add 1/4 cup of water to the starter, rest of flour, salt and olive oil. Mix together thoroughly with a wooden spoon. Transfer on a well floured surface and knead for about 10 minutes dusting with flour as needed until dough is elastic and no longer sticky. Put the dough in a deep glass or plastic dish greased with olive oil. Cover and let the dough rise for about one hour until it doubles in volume.
- 3. Meanwhile, chop sausage into small pieces and cook in a skillet over medium high heat for about 5-7 minutes until browned. Toast pine nuts and set aside.
- 4. Put pizza stone in the top oven rack, set the oven on broiler setting and preheat the oven for about 20 minutes.
- 5. Punch down the dough and roll it out on a lightly floured surface to 1/3 inch thickness, thinner in the middle and thicker on the outer edges. Flute the edges slightly. Drizzle the crust with olive oil, then spread the pasta sauce all around the crust, top with sausage, arugula leaves and two cheeses. Sprinkle with salt and pepper. Put pizza on a foil paper lightly greased with olive oil and dusted with breadcrumbs. Transfer on a hot baking stone. Bake for 2 minutes on broiler setting, turn the heat down to 500F and bake for 5-7 more minutes until crust becomes lightly charred and golden brown. Remove from oven and sprinkle with toasted pine nuts. Cool slightly on a rack before slicing.
Nutrition Facts : Calories 362.9, Fat 21.2, SaturatedFat 6.2, Cholesterol 42, Sodium 699.6, Carbohydrate 29.1, Fiber 2.3, Sugar 3.6, Protein 14.2
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
From Ellie Krieger's "The Food You Crave". The sweet onions, tangy goat cheese and peppery arugula make a fantastic combination. I serve with salad for a nice lunch or light supper.
Provided by KLBoyle
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Heat the oil in a large skillet to med. heat and add onions. Cook until they are soft and golden in color, about 12-15 minute.
- Add the arugula and cook until it is wilted, about 1 minute.
- Season with salt and pepper.
- Place tortillas on baking sheet and top with arugula mixture, crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted, about 10-12 minute.
Nutrition Facts : Calories 487.8, Fat 21.7, SaturatedFat 7.6, Cholesterol 22.4, Sodium 1075.4, Carbohydrate 57.9, Fiber 1.6, Sugar 3.9, Protein 16.6
POLENTA CRUSTED BACON GOAT CHEESE ARROTONDARES CON #RAGU
Ragú® Recipe Contest Entry. Delicious and creamy, easy to follow, lightly fried Polenta coated Goat Cheese balls with Bacon and Arugula featuring simmered Ragu Parmesan and Romano Sauce
Provided by MTV88
Categories Sauces
Time 45m
Yield 8 2 per serving, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped arugula. Use heaping tablespoons to form 8 cheese balls. (Note: if the cheese is too soft to roll, refrigerate about 15 minutes until firm).
- Use 3 small bowls - In the first bowl put the ¼ cup flour. In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour, then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour.
- In a medium pot, heat oil to 375 degrees. Fry 4 balls at a time 1-2 minutes until light golden brown, remove and drain on paper towels.
- In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). Bring to a simmer and remove from heat.
- Spoon sauce onto deep dish platter, top with cheese balls, sprinkle with remaining romano cheese and remaining arugula. Serve immediately.
Nutrition Facts : Calories 1281.7, Fat 128.4, SaturatedFat 25.9, Cholesterol 94, Sodium 534, Carbohydrate 18.7, Fiber 1.2, Sugar 1.8, Protein 17.2
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