Sun Dried Tomato Goat Cheese And Artichoke Pizza Recipes

ARTICHOKE, GOAT CHEESE AND CHICKEN PIZZA

Artichoke, Goat Cheese and Chicken Pizza image

Provided by Marge Perry

Categories Cheese Chicken Dairy Vegetable Bake Goat Cheese Artichoke Healthy Self

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Olive or vegetable oil cooking spray
2 boneless, skinless chicken breasts (4 ounces each), thinly sliced
1/4 teaspoon dried oregano
4 ounces goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup rinsed and drained canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoons grated Parmesan
1 tablespoon fresh oregano

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.

SUN-DRIED TOMATO, GOAT CHEESE AND ARTICHOKE PIZZA

Sun-Dried Tomato, Goat Cheese and Artichoke Pizza image

Make and share this Sun-Dried Tomato, Goat Cheese and Artichoke Pizza recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 inch) prepared pizza crust or 1 (14 inch) pizza crusts
1 tablespoon olive oil
1 cup pizza sauce
1 cup artichoke heart, water-packed and drained and chopped
2 cups mozzarella cheese
4 ounces goat cheese, in small pieces
1 cup dry sun-dried tomato, reconstituted

Steps:

Preheat oven to 450°F Prebake fresh pizza crust, if using, for 3 to 4 minutes.
Remove from oven, and set aside to cool slightly.
Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
Bake for 12 to 15 minutes. Remove from oven, and serve.

Nutrition Facts : Calories 268.7, Fat 17.5, SaturatedFat 9.3, Cholesterol 44.4, Sodium 813.1, Carbohydrate 14.1, Fiber 2.8, Sugar 8.2, Protein 15.4

ARTICHOKE SUN-DRIED TOMATO PIZZA

Artichoke Sun-Dried Tomato Pizza image

Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.

Provided by Shannon Holmes

Categories Onions

Time 55m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
4 ounces hunt tomato sauce
1/4 teaspoon oregano
1/4 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
4 -5 marinated artichoke hearts
1/4 medium onion, cut in thin slivers
3 mushrooms, sliced thin (optional)
10 black olives, sliced thin (optional)
5 sun-dried tomatoes, not packed in oil, reconstitute in
hot water, for about 15 minutes to soften
1 (12 ounce) package vegan mozzarella cheese or 1 (12 ounce) package vegan mozzarella cheese, sliced thin
olive oil
cooking spray

Steps:

Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
Add the garlic, oil, salt and herbs.
Add about 1 1/2-2 cups flour, mix well.
Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
Cover with the mixing bowl.
Let rise about 20-30 minutes or until doubled in bulk.
Punch dough down, knead on lightly floured board, set aside.
Coat your pizza pan with olive oil.
Place the dough in pan, roll out in pan.
Preheat oven to 425 degrees F.
Spoon and spread the dough with the sauce.
Sprinkle with the herbs and seasonings.
Decorate with the artichokes, olives, onions, black olives,.
and sundried tomatoes.
Sprinkle with the cheese.
Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
Let stand 2 minutes, cut and enjoy.
FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

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