GOAT CHEESE PIZZA WITH SPINACH, MUSHROOMS, AND ONIONS
Steps:
- Preheat oven according to pizza crust directions.
- Spread olive oil over crust. Top with minced garlic and spread over crust with hands, Top pizza with half of the mozzarella cheese, spinach, onions, and mushrooms, Sprinkle remaining mozzarella cheese and goat cheese on top.
- Bake for 8-10 minutes directly on rack. Remove from oven to cool for 5-10 minutes, then cut in to 4 slices, and enjoy with red papper flakes if desired.
Nutrition Facts : ServingSize 2 slices, Calories 340 kcal, Carbohydrate 39 g, Protein 16 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 597 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g
BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GOAT'S CHEESE AND SPINACH PIZZA RECIPE
Looking for pizza recipes, easy pizza recipes, vegetarian recipes, vegetarian pizza recipes, easy recipes or cheap recipes? Make pizza night a little healthier by swapping your usual takeaway ...
Provided by GoodtoKnow
Categories Dinner, Lunch
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Heat 1tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.
- Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Allow to cool.
- Preheat the oven to 220°C (425°F, gas mark 7). Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.
- Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.
- Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.
Nutrition Facts : @context https, Calories 425 Kcal, Fat 23 g
BASIL GOAT CHEESE PIZZA
This is among my husband's favorite dinners! The flavors compliment each other so well and it is so easy! I use frozen bread dough to speed the process. Set out dough before you leave for work and you are ready to go by the time you get home!
Provided by REINEJESSICA
Categories Main Dish Recipes Pizza Recipes
Time 2h51m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 58 g, Cholesterol 22.4 mg, Fat 16.5 g, Fiber 5.3 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1168 mg, Sugar 7.1 g
SPICY SPINACH AND GOAT CHEESE PIZZAS
Categories Herb Appetizer Bake Goat Cheese Spinach Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
- Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
- Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
GOAT CHEESE-SPINACH PIZZA
Pizza is a blast to make--top your dough with goat cheese and spinach in this simple recipe.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 50.2 g, Cholesterol 33.4 mg, Fat 22.5 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 9 g, Sodium 1033.1 mg, Sugar 6.5 g
SPINACH & MUSHROOM PIZZA WITH GOAT CHEESE
A simple and healthy spin on a traditional recipe, this pizza combines fresh goat cheese, spinach, mushrooms and tomatoes delicately for a satisfying sharable meal!
Provided by Corrinne J
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Lightly brush pizza shell with olive oil.
- Pour remaining oil into a medium skillet over medium heat.
- Slice and sauté the mushrooms until tender.
- Add spinach and sauté only enough for the spinach to wilt.
- Season with salt and pepper.
- Spread the mushroom and spinach mixture over the pizza shell.
- Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza.
- Top the pizza with the diced tomatoes.
- Bake in the oven until golden brown and the pizza edges begin to crisp.
- Cut pizza and serve.
- Pizza can be drizzled with additional olive oil after removing from the oven.
Nutrition Facts : Calories 444.8, Fat 37.4, SaturatedFat 18.1, Cholesterol 61.7, Sodium 412.7, Carbohydrate 9.2, Fiber 2.2, Sugar 6.6, Protein 21.1
SPINACH, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA
We have family pizza night every Friday; which always consists of a homemade pepperoni pizza for the 3 youngest and a specialty pizza for the oldest in the family. This was a delicious addition to our pizza rotation, and would also taste great with a bit of crispy proscuitto crumbled on top! I use Recipe #31072 for the crust, but use 1 cup of white whole wheat flour in the mixture.
Provided by Cook4_6
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
- Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
- Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
- Bake in middle of the oven for 15 minutes until crust is cooked.
Nutrition Facts : Calories 131.6, Fat 8.8, SaturatedFat 5.9, Cholesterol 22.4, Sodium 168.5, Carbohydrate 5.7, Fiber 1.4, Sugar 3.3, Protein 8.7
GOATS CHEESE & SPINACH PIZZA
A lip smacking tasty pizza that tops take-away anyday! :)
Provided by rosebraisby
Time 30m
Yield Makes Pizza
Number Of Ingredients 9
Steps:
- Mix the yeast, sugar and water together. Leave to sit in a warm place for about 7 minutes (until the yeast and sugar has dissolved).
- Add flour and mix to make a firm dough (adding extra flour if necessary). Roll out the dough with a rolling pin and now you have your pizza base.
- Spread the tomato purée on first evenly. Then place the baby spinach leaves on (I always try to make a nice pattern)
- Bang the goats cheese on the pizza dollop lots of small spoonfuls of the chutney on too. Bake in the oven for 10 minutes at a fairly high heat, then enjoy!
SPINACH AND THREE-CHEESE PIZZA
Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes four 12-inch pizzas
Number Of Ingredients 10
Steps:
- Preheat oven to 550 degrees (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper.
- Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel.
- Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil.
- Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes.
- Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
Provided by Stephanie Clarke
Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
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- Heat the oven to 425 degrees F. If using a pizza stone put it in the oven before turning on the heat.
- In a large bowl, dissolve yeast and sugar in warm (110 degree F) water. The temperature is right when it just barely feels warm to your finger. Water that is too hot will kill the yeast.
- Add flour, olive oil and salt and stir together (or use a stand mixer with the dough hook) until a soft dough forms. If dough is to wet mix in an additional flour a teaspoon at a time until no longer sticky. If too dry, mix in additional water a teaspoon at a time.
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