Very Simple Pesto Steak And Goat Cheese Pita Pizza With Asparagu Recipes

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GOAT CHEESE ARUGULA PIZZA - NO RED SAUCE!



Goat Cheese Arugula Pizza - No Red Sauce! image

This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!

Provided by collmarie

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 8

Number Of Ingredients 7

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil

Steps:

  • Preheat oven according to pizza package instructions.
  • Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
  • Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
  • After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Nutrition Facts : Calories 266.4 calories, Carbohydrate 19.6 g, Cholesterol 26.2 mg, Fat 15.7 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 474.9 mg, Sugar 3.3 g

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE



Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce image

I made this pizza for my family and it was a huge success!

Provided by Oranginaghb

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6

5 slices bacon, or more to taste, cut into bite-size pieces
½ Bosc pear, sliced
2 tablespoons basil pesto
1 12-inch pre-baked packaged pizza crust
1 cup shredded mozzarella cheese, divided
¼ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
  • Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU



Very Simple Pesto Steak and Goat Cheese Pita Pizza With Asparagu image

This is delicious, simple and impressive. I used an inexpensive steak and it still tasted great. Wonderful with a tossed salad or fruit. Feel free to skip the cream cheese and use just goat cheese for a bolder flavour.

Provided by Chez Desireacutee

Categories     Lunch/Snacks

Time 35m

Yield 4 pita pizzas

Number Of Ingredients 12

1 steak
4 small pita bread
4 tablespoons prepared pesto sauce (I used Classico Basil Pesto)
4 tablespoons light cream cheese
4 tablespoons goat cheese
10 -12 stalks asparagus
3 -4 mushrooms (I used Cafe)
2 plum tomatoes
1 1/2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 garlic clove

Steps:

  • To prepare steak-.
  • Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
  • Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
  • For pizzas-.
  • Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
  • Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
  • Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
  • Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
  • Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
  • Arrange the thin pieces of steak on each pizza.
  • Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
  • Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
  • Serve with some balsamic vinegar drizzled on top if you like.

Nutrition Facts : Calories 189.7, Fat 9.1, SaturatedFat 3, Cholesterol 10.8, Sodium 498.3, Carbohydrate 21.7, Fiber 4, Sugar 3.3, Protein 7.9

GOAT CHEESE PITA PIZZA



Goat Cheese Pita Pizza image

Make and share this Goat Cheese Pita Pizza recipe from Food.com.

Provided by Pebbles

Categories     < 30 Mins

Time 20m

Yield 1 serving(s)

Number Of Ingredients 12

1 pita bread (6 1/2 inch diameter)
1/3 cup prepared marinara sauce
3 ounces fresh goat cheese, broken into large clumps
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons finely slivered red onions
4 imported black olives
1 tablespoon finely diced red bell pepper
1 tablespoon extra virgin olive oil
salt
pepper
1 teaspoon freshly grated lemon, zest of
1 tablespoon chopped flat leaf parsley

Steps:

  • Preheat oven to 450°F.
  • Place pita on baking sheet, spread sauce to within 1/2 inch from edge.
  • Crumble cheese on top.
  • Sprinkle thyme, onion, olives and peppers and season.
  • Bake until cheese melts, about 10 minutes.
  • When out of oven sprinkle with lemon zest and parsley.
  • Serves 2 as an appetizer, or 1 as an entree.
  • NOTE: Veggies should be blanched to ensure tenderness.

GOAT CHEESE AND ASPARAGUS PIZZA



Goat Cheese and Asparagus Pizza image

Categories     Cheese     Tomato     Vegetable     Bake     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Asparagus     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1 10-ounce tube refrigerated pizza crust dough
1 14 1/2-ounce can diced tomatoes with Italian seasonings, drained
1 5.5-ounce log soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh marjoram
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

PIZZA WITH ASPARAGUS



Pizza With Asparagus image

Provided by Florence Fabricant

Categories     dinner, pizza and calzones, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 package active dry yeast
Pinch of sugar
cup warm water
1 teaspoon salt
2 tablespoons olive oil
Freshly ground black pepper
3 cups all-purpose or bread flour (approximately)
Cornmeal
8 medium asparagus
1 cup shredded mozzarella cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup crumbled Gorgonzola cheese

Steps:

  • Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
  • Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
  • Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
  • Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
  • Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
  • Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
  • Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
  • Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams

SPINACH, SUN-DRIED TOMATO AND GOAT CHEESE PITA PIZZAS



Spinach, Sun-Dried Tomato and Goat Cheese Pita Pizzas image

Make and share this Spinach, Sun-Dried Tomato and Goat Cheese Pita Pizzas recipe from Food.com.

Provided by GoldsmithLissa

Categories     < 30 Mins

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 cups spinach, torn
2 cups sun-dried tomatoes
1/2 cup olive oil
1/8 teaspoon sugar
2 pita bread rounds
1/2 cup tomato paste
1/4 teaspoon oregano
2 fresh basil leaves
1 garlic clove, sliced
1/2 cup goat cheese or 1/2 cup feta

Steps:

  • Combine sugar, salt, oregano and tomato paste in a small bowl.
  • Lightly oil pitas and place on a sheet pan.
  • Lightly broil pitas until they're a little crispy.
  • Remove pitas from broiler. Top with sauce mixture. Layer spinach, basil, sun-dried tomatoes and cheese.
  • Broil until cheese starts to melt.

Nutrition Facts : Calories 849.2, Fat 56.8, SaturatedFat 7.9, Sodium 2007.3, Carbohydrate 78.4, Fiber 12, Sugar 29.5, Protein 17.3

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