Beet Onion Pizza W Goat Cheese Recipes

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BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS



Beet Pizza with Goat Cheese, Spinach and Walnuts image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 frozen beet pizza crust
2 teaspoons extra-virgin olive oil, plus additional for drizzling
1 cup fresh baby spinach leaves
2 ounces goat cheese, crumbled
2 tablespoons grated Parmesan
1 tablespoon chopped walnuts
Zest of 1/2 lemon
4 basil leaves, torn into pieces
Honey, for drizzling
Freshly ground black pepper

Steps:

  • Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
  • Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
  • Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.

CARAMELIZED ONION, WALNUT, AND GOAT CHEESE PIZZA WITH A BEER CRUST



Caramelized Onion, Walnut, and Goat Cheese Pizza with a Beer Crust image

Provided by Food Network

Time 1h10m

Yield Two 12 inch pizzas

Number Of Ingredients 11

2 tablespoons olive oil
3 pounds (6 large) onions, very thinly sliced
Salt to taste
Freshly ground black pepper to taste
1/2 cup finely chopped (not ground) walnuts
3 cups unbleached flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
Oil for greasing
1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such as Montrachet)

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



Caramelised onion & goat's cheese pizza image

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

125g wholemeal flour , plus a little for kneading if necessary
½ tsp instant yeast
pinch of salt
1 tsp rapeseed oil , plus extra for greasing
2 onions , halved and thinly sliced
2 tsp rapeseed oil
2 tsp balsamic vinegar
160g baby spinach leaves (not the very tiny ones), chopped
2 large garlic cloves , finely grated
50g soft goat's cheese
4 pitted Kalamata olives , quartered
few soft thyme leaves
1 tsp sunflower seeds

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

CARAMELIZED ONION AND GOAT CHEESE PIZZA



Caramelized Onion and Goat Cheese Pizza image

Make and share this Caramelized Onion and Goat Cheese Pizza recipe from Food.com.

Provided by kelly in TO

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose stone ground whole wheat flour
1/4 ounce sachet dried yeast
1 teaspoon salt
4 tablespoons olive oil
20 ounces red onions, halved, thinly sliced
4 tablespoons picked thyme leaves
4 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
4 1/2 ounces goat cheese, crumbled

Steps:

  • To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
  • To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
  • Preheat oven to 450°F Lightly grease two bake proof trays.
  • Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
  • Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
  • Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.

Nutrition Facts : Calories 333.6, Fat 23.3, SaturatedFat 8.5, Cholesterol 25.2, Sodium 754.5, Carbohydrate 24.2, Fiber 2.8, Sugar 13.6, Protein 9.2

BEET & ONION PIZZA W/GOAT CHEESE



Beet & Onion Pizza W/Goat Cheese image

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

2 medium cooked beets, cooked (I use pre-cooked packaged beets)
1 small yellow sweet onion, sliced vertically
1 garlic clove
3 tablespoons butter (unsalted)
1 ounce goat cheese
1 ounce Fontina cheese, chredded (can also substitute parmesan)
1 ball pizza dough (pre-made or make your own)

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

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