Goats Cheese Potato And Rosemary Pizza Recipes
POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 7
Steps:
- Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
- Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.
PIZZA WITH ARTICHOKES, ROSEMARY AND GOAT CHEESE
Provided by Moira Hodgson
Categories dinner, pizza and calzones, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the pizza dough. Combine the yeast with one-quarter cup of the water. Cover and leave until doubled in volume. If the mixture does not rise, throw it away and use a fresh package of yeast.
- If working by hand, combine the flour and salt and place on a smooth work surface. Make a well in the center and add the yeast mixture, two tablespoons olive oil and the remaining water. Gradually work the flour into the liquid using a wooden spoon. Knead until smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky. If using a food processor, fit the bowl with a steel blade and put the flour, salt, two tablespoons olive oil, yeast mixture and remaining water into the bowl. Process until the dough forms a smooth ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
- Put the dough in an oiled bowl. Cover with plastic wrap and let the dough rise in a warm place for one hour, until doubled. Punch down and knead into a smooth ball. Let rise again for one hour. Freeze half the dough for a second pizza.
- Preheat the oven to 400 degrees.
- Trim the artichokes, cut them in half and saute until golden in the remaining olive oil. Remove from the frying pan.
- Saute the garlic, onions and rosemary until the onions are soft. Season to taste with salt and pepper.
- Spread the dough with the onion mixture. Top with the artichokes and sprinkle with the goat cheese and pine nuts. Bake for 18 to 20 minutes, or until the pizza is browned and crisp.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 2 grams
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- In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of the all purpose flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of wheat flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
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- Slice potatoes and onion into 1/4 " slices. Toss with 1 tablespoons olive oil and 1/4 teaspoon salt. Roast until potatoes are tender and brown. Remove and set aside.
- In a small skillet, heat 2 tablespoons olive oil over low heat. Remove rosemary from sprig and mince together with garlic. Add to skillet and let cook until oil is warm. Turn off and let sit until ready to use.
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