CHICKEN, WALNUT, AND GORGONZOLA PIZZA
Make and share this Chicken, Walnut, and Gorgonzola Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
- Add in the chicken and continue cooking 4-5 minutes.
- Remove skillet from heat; spread mixture on the unbaked pizza crust.
- Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
- Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.
Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 6.5, Cholesterol 56.1, Sodium 349, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 21
CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
- Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
- Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
- Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
- Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Onion Appetizer Bake Quick & Easy Dinner Walnut Party Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings (appetizer)
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
- Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
- Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
- Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
- Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.
CARAMELIZED ONION AND GORGONZOLA PIZZA
A light appetizer or dinner pizza that is sure to be a favorite!
Provided by Julie
Categories Main Dish Recipes Pizza Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
- Bake for 10 to 12 minutes, or until done.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g
GOURMET PEAR, WALNUT & GORGONZOLA PIZZA
This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.
Provided by Engineer in the Kit
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
- Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
- Divide the mixture between the wraps. Add the cheese and walnuts.
- Bake for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4
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