Blue Crust Veggie Pizza With Goat Cheese Recipes

ROASTED VEGETABLE AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 450°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
• Spread pizza crust with marinara sauce. Top with vegetables and cheese.
• Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.

BASIL GOAT CHEESE PIZZA

Steps:

• Allow dough to rise in a covered bowl until doubled in bulk.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
• Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

VEGETABLE AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large non-stick frying pan, add the onion, pepper and zucchini and saute over a medium heat for 4-5mins. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat.
• Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goat cheese. Season with black pepper and bake for 10-12 mins, until the base is cooked through.

BLUE CRUST VEGGIE PIZZA WITH GOAT CHEESE

Steps:

• Sprinkle yeast into warm water in measuring cup, add sugar, and stir gently for 1 minute. Let stand for 5 minutes.
• Combine nearly all flour (saving about 1/4 c for adding in later) with 1 tsp salt in mixing bowl. Make a well in center of flour, pour in yeast mixture and 1tbsp oil, mix flour vigorously into well with a wooden spoon until dough just begins to hold together. Turn dough onto lightly floured surface, dust hands with flour and gently knead. While kneading, add remaining flour gradually until dough is not longer sticky. Knead for about 10-15 min more.
• Shape into a ball and place in a well oiled bowl, turn to cover dough completely in oil. Cover bowl and set aside to rise, about 2 hours. I have never gotten it ready soon enough before to be able to wait this long. Split dough into equal halves after rising. Using heels of hands form into 2 crusts, working dough from center out in a circle.
• For the sauce, put 1 tbsp oil in med saucepan, saute onions on medium heat, add garlic just before the onions are translucent, and saute for 1 more minute. Add diced tomatoes, stir occasionally until comes to a boil. Reduce heat, add paste, salt, dry spices, crushed pepper and simmer for at least 15 minutes.
• Spread layer of sauce on dough, I like a lot, you may not, then top with your chopped vegetables. Spread the fresh herbs on top of the veggies. When I am adding goat cheese, I think of it as more of another topping than something that has to cover the entire pizza, so it ends up being about as much as any of the other veg. toppings and just dispersed around the pizza, more for flavor.

FRESH GOAT CHEESE AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge.
• Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices.