Sun Dried Tomato Goat Cheese English Muffin Pizzas Recipes

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SUN-DRIED TOMATO & GOAT CHEESE ENGLISH MUFFIN PIZZAS



Sun-Dried Tomato & Goat Cheese English Muffin Pizzas image

I adapted this recipe from Vegetarian Times Magazine. It is a great "quick fix" for weeknight dinners or a nice snack for the weekends.

Provided by Ariella

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 small onion, thinly sliced
1 teaspoon olive oil
2 garlic cloves, finely minced
4 whole wheat English muffins, split
3 tablespoons sun-dried tomato pesto (or sun dried tomato paste)
5 1/2 ounces fresh goat cheese

Steps:

  • Drizzle olive oil in medium skillet over medium heat. Add onions and saute until transparent and starting to brown, 8-10 minutes. Add garlic and stir until fragrant. Remove from heat.
  • Lightly toast English muffins.
  • Spread each halve with tomato pesto and top with onions.
  • Preheat broiler.
  • Divide goat cheese into eight portions and place one piece on each English muffin halve.
  • Broil for 1-2 minutes. Serve immediately.

Nutrition Facts : Calories 295.4, Fat 14.2, SaturatedFat 8.4, Cholesterol 30.8, Sodium 622, Carbohydrate 29.9, Fiber 4.7, Sugar 7.1, Protein 14.5

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

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

SUN-DRIED TOMATO MUFFINS



Sun-Dried Tomato Muffins image

These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
  • Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

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