SMOKED GOUDA SPINACH PIZZA
"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"-Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 pieces.
Number Of Ingredients 10
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 288 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 706mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
ROASTED GARLIC, CHICKEN AND SPINACH WHITE PIZZA
So amazingly cheesy with just the right amount of garlic. You can save the leftover garlic for later use!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.* Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Top with mozzarella, dollops of ricotta mixture, chicken and spinach. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.
ALMOST-FAMOUS BARBECUE CHICKEN PIZZA
Provided by Food Network Kitchen
Time 1h30m
Yield one 10-inch pizza
Number Of Ingredients 9
Steps:
- Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
- Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
- Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
- While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
- Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.
SPINACH AND GOUDA STUFFED CHICKEN BREASTS
This was one of the first recipes I made for my husband when we got married. I'm pretty sure it made him love me more. Haha.
Provided by Alicia Clark
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. Cut a fist-sized pocket in the chicken breasts.
- 2. Mix together Gouda, nutmeg, spinach and salt. Stuff evenly into chicken breasts.
- 3. Place in a greased 9x13" glass pan. Sprinkle pepper on top of chicken. Spoon butter evenly on top of chicken. Top with paprika (optional). Place in oven for 45 minutes.
STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH
Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
- In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
- Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg
GOUDA AND SPINACH STUFFED CHICKEN BREASTS
Smoked gouda is such a flavorful cheese. You don't need a lot of extra sauces and spices to make this chicken really great. Wonderful for company as well.
Provided by alijen
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
- Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
- Remove bones from chicken breasts.
- Do not remove skin.
- Loosen skin from chicken breasts.
- Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
- Smooth skin over breasts, tucking under loose areas.
- Place chicken, skin sides up, in pan.
- Sprinkle with salt and pepper.
- Drizzle with margarine or butter.
- Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 5, Cholesterol 62.5, Sodium 526.8, Carbohydrate 3.6, Fiber 2.3, Sugar 1, Protein 21.5
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CHICKEN SPINACH PIZZA WITH BACON ON FRESH DOUGH - SIP BITE GO
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Ratings 1Total Time 40 minsCategory Dinner, EntreeCalories 590 per serving
- Help the pizza dough rise. Ideally, take your pizza dough out of the fridge a few hours before, or the morning of, making this chicken and spinach pizza. It will stretch really easily if it’s at room temperature. If you have a window with sun that shines in, place the bag of dough there to watch it rise very quickly. If you’re short on time, allowing at least 30-60 minutes for fresh ready made pizza dough to rise ahead of time is ideal. And if you’re reading this 5 minutes before making the pizza, know you can make the pizza from cold dough, it just won’t stretch as easily or be as large of a pizza.
- Cook the bacon. Preheat the oven to 400 degrees F. Line a rimmedbaking sheet with parchment paper, then add the bacon. Bake bacon in the ovenfor 10 minutes, then flip it over and bake for another 5-10 minutes to yourdesired level of crispness. Pat dry, let it cool, then dice into 1” chunks.
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- Stretch the pizza dough. Roll the raw premade pizza dough in the flour in the center of your work surface. Coat it all over in a light dusting of the flour. Begin stretching the ready made pizza dough by pinching the outside in a circular motion to spread out the crust. Then you can alternate between pinching the center of the dough with your fingers, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in an outward motion. You’ll want to pick up some extra flour as you stretch the dough - which will help it hold a larger size. I don’t aim for a perfect square or circle - the most beautiful pizzas are au natural. Check out the Sip Bite Go guide to stretching pizza dough for visuals.
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