White Bean Tomato And Goat Cheese Pizza Recipes

WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA

Steps:

• Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
• Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
• Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
• Place on baking sheet.
• Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
• Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
• Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
• Cut pizza into 8 slices.

PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE

Steps:

• For Dough:
• Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
• Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
• Meanwhile for Topping:
• Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
• Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.

GOAT CHEESE, TOMATO, AND BASIL PIZZA

Steps:

• Place pizza crust on a lightly greased baking sheet.
• In small mixing bowl combine olive oil, garlic, and pepper.
• Brush generously over the crust.
• Bake in a 400*F. oven for 5 minutes.
• Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
• Top with the sliced onion and olives.
• Crumble the goat cheese over the tomato slices
• Sprinkle with oregano and basil.
• Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
• Remove pizza from the oven.
• Sprinkle with toasted pine nuts.
• Cut into wedges and serve. Enjoy!

MEDITERRANEAN GOAT CHEESE PIZZA

Steps:

• Preheat oven to 400 degrees.
• Line a large edgeless pan or pizza stone with non stick foil.
• Stretch out pizza dough.
• Mix olive oil, garlic, salt and oregano together and spread on the dough.
• Cover dough with mozzarella cheese and then top with the goat cheese, peppers, caramelized onions and olives.
• Bake for 12 minutes (pizza should slide right off, if not bake another minute) and then slide pizza directly onto the oven rack and bake for another 5 minutes.
• Remove from oven when golden brown.

BASIL GOAT CHEESE PIZZA

Steps:

• Allow dough to rise in a covered bowl until doubled in bulk.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
• Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE

Steps:

• Heat the oven to 375 degrees, preferably with a pizza stone in it.
• Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
• Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.