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
FIG AND GOAT CHEESE PIZZA
This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.
Provided by ASHLEY_S
Categories World Cuisine Recipes European Italian
Time 1h18m
Yield 4
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
- Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
- Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
- Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g
SKILLET PIZZA
Meet the Cook: I created this recipe during a hot spell one summer. With the temperature in the 90's every day, I didn't want to turn on the oven. So I decided to make our favorite family pizza in a skillet instead! Anyone who likes pizza, has kids or just wants a quick and simple meal would likely enjoy Skillet Pizza. It's great to take along to get-togethers, too - you can prepare it at home, then just plug in the skillet when you arrive. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 pizza (12 inches).
Number Of Ingredients 8
Steps:
- Grease a 12-in. electric or stove-top skillet. Prepare pizza crust according to package directions. , Line bottom and 1/2 in. up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. , Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately.
Nutrition Facts : Calories 438 calories, Fat 22g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1139mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SKILLET TORTILLA PIZZA WITH FIG BUTTER, GOAT CHEESE, AND ARUGULA
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a small amount of olive oil in a nonstick or cast iron skillet set over medium high heat. Spread 1/4c of the fig butter on the top side of a tortilla and then place a layer of apple slices over top. Season the top with salt and pepper and place the tortilla in the hot skillet. Spread 1/3c of the crumbled goat cheese over the top leaving a 1in margin around the edges of the circle. Cook for 2 to 3 min or until the cheese is partially melted; adjust the heat if necessary to crisp and brown the bottom of the tortilla without burning. Use a large spatual to carefully transfer it to a cutting board. Top with 1/2c of baby arugula and season with salt and pepper. Cut into wedges and serve.
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