Pizza With Artichokes Rosemary And Goat Cheese Recipes

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

GARLIC AND ARTICHOKE PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
• Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
• Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
• Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

ARTICHOKE, GOAT CHEESE AND CHICKEN PIZZA

Steps:

• Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.

PIZZA WITH ARTICHOKES, ROSEMARY AND GOAT CHEESE

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.

GOAT CHEESE AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425 degrees.
• Quarter the artichokes and set aside.
• Place pizza crust on large baking sheet.
• Spread tomato sauce on crust.
• Top with artichokes, olives, and garlic.
• Sprinkle goat cheese over top.
• Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
• Bake for 18 to 22 minutes.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

ARTICHOKES WITH GOAT CHEESE

Steps:

• Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
• Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY

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.

ARTICHOKE, OLIVE AND GOAT'S CHEESE PIZZA

Steps:

• Preheat the oven to a hot 220°C.
• Place the pizza base on a baking tray, then spread with the tomato pasta sauce.
• Evenly scatter the artichoke pieces, olives and the garlic over the pasta sauce, then top with the crumbled goat's cheese.
• Lightly drizzle the surface of the pizza with olive oil and bake for 20 minutes, or until golden.
• Sprinkle with fresh oregano and season with salt and freshly ground black pepper. Cut into wedges and serve.