Goats And Grapes White Pizza Ragu Recipes

GOATS AND GRAPES WHITE PIZZA #RAGU

Steps:

• Preheat oven to 475 degrees.
• Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter.
• In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well.
• Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts.
• Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.

GOAT-CHEESE PIZZA

Steps:

• 1. Preheat a gas or charcoal grill to medium, or the oven to 450° F.
• 2. Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
• 3. Divide the dough into thirds and stretch each portion into a 10-inch circle.
• 4. Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
• 5. Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
• 6. Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.

GOAT RAGù

Steps:

• For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
• Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
• Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
• For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.

CIOPPINO PIZZA #RAGU

Steps:

• Dice fennel 1/8", dice bacon 1", cut scallops ¾", slice squid ¼" and fis ½" pieces.
• Spread 1 cup of Ragú® Pizza Quick Traditional Sauce evenly over the pizza crust.
• Spread the fennel and garlic evenly over the sauce.
• Attractively arrange all the seafood and bacon on top of the sauce.
• Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
• Top with the breadcrumbs and drizzle with the EVOO.
• Bake in a 425° oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
• Remove from oven and let sit for 5 minutes before cutting.
• *You can make your own crust, just pre-bake before proceeding.