GOAT CHEESE PIZZA WITH SPINACH, MUSHROOMS, AND ONIONS
Steps:
- Preheat oven according to pizza crust directions.
- Spread olive oil over crust. Top with minced garlic and spread over crust with hands, Top pizza with half of the mozzarella cheese, spinach, onions, and mushrooms, Sprinkle remaining mozzarella cheese and goat cheese on top.
- Bake for 8-10 minutes directly on rack. Remove from oven to cool for 5-10 minutes, then cut in to 4 slices, and enjoy with red papper flakes if desired.
Nutrition Facts : ServingSize 2 slices, Calories 340 kcal, Carbohydrate 39 g, Protein 16 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 597 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g
BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS
Provided by Katie Lee Biegel
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
- Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
- Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.
GOAT'S CHEESE AND SPINACH PIZZA RECIPE
Looking for pizza recipes, easy pizza recipes, vegetarian recipes, vegetarian pizza recipes, easy recipes or cheap recipes? Make pizza night a little healthier by swapping your usual takeaway ...
Provided by GoodtoKnow
Categories Dinner, Lunch
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Heat 1tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.
- Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Allow to cool.
- Preheat the oven to 220°C (425°F, gas mark 7). Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.
- Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.
- Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.
Nutrition Facts : @context https, Calories 425 Kcal, Fat 23 g
SPICY SPINACH AND GOAT CHEESE PIZZAS
Categories Herb Appetizer Bake Goat Cheese Spinach Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
- Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
- Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
CARAMELISED ONION & GOAT'S CHEESE PIZZA
Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness
Provided by Sara Buenfeld
Categories Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
- Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
- Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
- Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
SPINACH & MUSHROOM PIZZA WITH GOAT CHEESE
A simple and healthy spin on a traditional recipe, this pizza combines fresh goat cheese, spinach, mushrooms and tomatoes delicately for a satisfying sharable meal!
Provided by Corrinne J
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Lightly brush pizza shell with olive oil.
- Pour remaining oil into a medium skillet over medium heat.
- Slice and sauté the mushrooms until tender.
- Add spinach and sauté only enough for the spinach to wilt.
- Season with salt and pepper.
- Spread the mushroom and spinach mixture over the pizza shell.
- Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza.
- Top the pizza with the diced tomatoes.
- Bake in the oven until golden brown and the pizza edges begin to crisp.
- Cut pizza and serve.
- Pizza can be drizzled with additional olive oil after removing from the oven.
Nutrition Facts : Calories 444.8, Fat 37.4, SaturatedFat 18.1, Cholesterol 61.7, Sodium 412.7, Carbohydrate 9.2, Fiber 2.2, Sugar 6.6, Protein 21.1
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
Provided by Stephanie Clarke
Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
GOATS CHEESE & SPINACH PIZZA
A lip smacking tasty pizza that tops take-away anyday! :)
Provided by rosebraisby
Time 30m
Yield Makes Pizza
Number Of Ingredients 9
Steps:
- Mix the yeast, sugar and water together. Leave to sit in a warm place for about 7 minutes (until the yeast and sugar has dissolved).
- Add flour and mix to make a firm dough (adding extra flour if necessary). Roll out the dough with a rolling pin and now you have your pizza base.
- Spread the tomato purée on first evenly. Then place the baby spinach leaves on (I always try to make a nice pattern)
- Bang the goats cheese on the pizza dollop lots of small spoonfuls of the chutney on too. Bake in the oven for 10 minutes at a fairly high heat, then enjoy!
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