HOMEMADE POTATO PIZZA - TWO WAYS
Steps:
- Make Pizza Dough as per instructions. Once dough has risen, pre-heat oven to 400F / 200C. Drizzle 2-3 cookie sheets or pizza pans with a tablespoon of olive oil, divide dough into 2-3 or balls and place on cookie sheet to rest for at least 20 minutes.
Nutrition Facts : Calories 299 kcal, Carbohydrate 32 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 558 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GOAT'S CHEESE, POTATO AND ROSEMARY PIZZA
Young, fresh goat's cheese is the best to use for this, and it begins to arrive at cheesemongers and farmers' markets in April. This is a hearty pizza, the double carb hit of dough and potato works really well.
Provided by olivemagazine
Time 40m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the oven to 220c/fan 200c/gas 7. Boil the potato slices for 5-6 minutes until just tender, toss with 1 tbsp olive oil and the garlic and rosemary. Make up the pizza base according to pack instructions and roll out into a rectangle to fit a lightly oiled non-stick baking sheet. Cover with potato slices, leaving a small border. Scatter the goat's cheese and onion over and drizzle with a little more oil. Leave for 10 minutes for the dough to puff up a little then bake for about 10-15 minutes until the base is crisp and golden and cooked through.
POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY
Provided by Molly O'Neill
Categories dinner, lunch, pizza and calzones, main course
Time 2h25m
Yield 4 main-course servings
Number Of Ingredients 7
Steps:
- Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
- Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
PIZZA WITH GREEN GARLIC, POTATOES AND HERBS
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you'll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week's pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they're having pizza for dinner.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 3h
Yield One 12- or 14-inch pizza
Number Of Ingredients 16
Steps:
- Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.
- Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
- Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.
- Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
- Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.
- Place the pizza pan on the stone. Bake as directed.
- Bring a medium pot of salted water to a boil, and drop in the garlic. Blanch for 30 seconds, and transfer to a bowl of cold water using a slotted spoon. Drain and dry on paper towels.
- Add the potatoes to the pot, and bring to a gentle boil. Cover partially, and simmer the potatoes until just tender when pierced with a knife - 10 to 15 minutes, depending on the size of the potatoes. Drain and rinse with cold water. When cool enough to handle, slice about 1/4 inch thick.
- Preheat the oven to 450 degrees with a baking stone inside. Roll or press out the pizza dough, and line a 12- to 14-inch pan. Brush all but the rim of the crust with 1 tablespoon of olive oil, and sprinkle on the Parmesan. Top with the sliced potatoes and sliced garlic. Season generously with salt and pepper, and sprinkle withthe rosemary or oregano. Drizzle on the remaining olive oil. Bake until the crust is browned and crisp, about 15 minutes. Serve hot or at room temperature.
POTATO, SAGE, AND ROSEMARY PIZZA
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
- Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
- Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.
POTATO, GOAT CHEESE AND GREEN ONION PIZZA
I've never put potatoes on my pizza before, but this tasted quite nice. The goat cheese and green onions were a nice addition to the potatoes. I had some Feta left over and that is what I put on here. I used a very thin spelt crust with this pizza. The crust I used is my recipe: http://www.recipezaar.com/recipe/Easy-No-Yeast-Pizza-Dough-254063
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h45m
Yield 6-8 medium slices, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice up the potatoes thin. I used my mandolin and it worked perfect.
- Then put the potato slices in a bowl and salt them, toss to coat. Then cover with water and put in the fridge for an hour.
- Once the hour is up, remove the potatoes from the water and lay them out on paper towels to dry. Pat the tops dry if it is humid in your house.
- Put the shelf in your oven up to at least the middle of the oven, otherwise the bottom of the crust might burn. Preheat your oven to 450-500'F. You need it good and hot.
- While they are drying prepare your favourite pizza crust.
- Once you have the crust on the pizza pan pour some of the olive oil on the top of the crust and with your hands, spread it around and cover the whole pizza.
- Place the potatoes around the pizza like you would pepperoni. Then add the green onion, garlic rosemary mixture, salt and pepper and 3/4 of the goat's cheese.
- Drizzle the remaining olive oil over the pizza toppings and bake for 15-18 minutes. Check it half way through to make sure the bottom isn't burning too much, if it is then put the shelf up higher in the oven.
- Check it to make sure the potatoes are softened.
- Remove from oven and sprinkle the rest of the goats cheese on top. If you can't serve it right away cover with a piece of heavy tin foil.
- Bon Appetit!
Nutrition Facts : Calories 141.1, Fat 9.1, SaturatedFat 1.3, Sodium 779.3, Carbohydrate 14.2, Fiber 1.4, Sugar 0.8, Protein 1.4
PIZZA WITH ARTICHOKES, ROSEMARY AND GOAT CHEESE
Provided by Moira Hodgson
Categories dinner, pizza and calzones, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the pizza dough. Combine the yeast with one-quarter cup of the water. Cover and leave until doubled in volume. If the mixture does not rise, throw it away and use a fresh package of yeast.
- If working by hand, combine the flour and salt and place on a smooth work surface. Make a well in the center and add the yeast mixture, two tablespoons olive oil and the remaining water. Gradually work the flour into the liquid using a wooden spoon. Knead until smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky. If using a food processor, fit the bowl with a steel blade and put the flour, salt, two tablespoons olive oil, yeast mixture and remaining water into the bowl. Process until the dough forms a smooth ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
- Put the dough in an oiled bowl. Cover with plastic wrap and let the dough rise in a warm place for one hour, until doubled. Punch down and knead into a smooth ball. Let rise again for one hour. Freeze half the dough for a second pizza.
- Preheat the oven to 400 degrees.
- Trim the artichokes, cut them in half and saute until golden in the remaining olive oil. Remove from the frying pan.
- Saute the garlic, onions and rosemary until the onions are soft. Season to taste with salt and pepper.
- Spread the dough with the onion mixture. Top with the artichokes and sprinkle with the goat cheese and pine nuts. Bake for 18 to 20 minutes, or until the pizza is browned and crisp.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 2 grams
More about "potato and goat cheese pizza with rosemary recipes"
POTATO, BACON AND ROSEMARY PIZZA - OLIVIA'S CUISINE
From oliviascuisine.com
4.8/5 (6)Estimated Reading Time 6 minsServings 2Total Time 21 mins
- Place a pizza stone in the lower third of your oven and pre heat your oven to 550F degrees for at least 30 minutes.
- Divide the dough into two equal parts, roll them out until 1/2" thick and 12" in diameter and season each with olive oil, salt and pepper. Reserve.
- Lay the bacon slices on a baking sheet and bring to the oven for about 5 minutes or until the bacon is cooked but not yet golden and crispy. Slice bacon into medium chunks. Reserve.
- In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until caramelized, about 10 minutes. Add the rosemary leaves and let them sweat a little bit, for about 2 minutes. Season with salt and pepper and reserve.
31 BEST GOAT CHEESE PIZZA RECIPES TO TRY TONIGHT - BELLA …
From bacinos.com
POTATO AND ROSEMARY PIZZA RECIPE | PIZZA RECIPES | POH'S …
From sbs.com.au
GOAT CHEESE FRITTATA SANDWICHES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
ROSEMARY FLATBREAD WITH BAKED GOAT CHEESE | FOODIECRUSH.COM
From foodiecrush.com
CARAMELIZED GARLIC AND GOAT CHEESE TART | GIANGI'S KITCHEN
From giangiskitchen.com
POTATO PIZZA WITH CARAMELIZED ONIONS AND ROSEMARY - CHATELAINE
From chatelaine.com
POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY RECIPES RECIPE
From food-recipe.info
EASY VEGAN PAN PIZZA WITH POTATO, ONION, AND ROSEMARY RECIPE
From seriouseats.com
POTATO AND ONION PIZZA WITH ROSEMARY AND GOAT CHEESE
From americastestkitchen.com
RED ONION, POTATO, AND GOAT CHEESE PIZZA RECIPE | MYRECIPES
From myrecipes.com
SICILIAN-STYLE PIZZA WITH SPINACH, ROSEMARY POTATOES, AND GOAT …
From hannaford.com
POTATO AND ROSEMARY PIZZA | RICARDO
From ricardocuisine.com
DEEP-DISH CHEESE, ONION & POTATO PIE RECIPES - VEGETARIAN RECIPE
From tfrecipes.net
BARBECUED PIZZA WITH ANCHOVIES AND GOAT'S CHEESE RECIPE
From aevar.dynu.net
LOADED BAKED POTATO PIZZA | #BREADBAKERS | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
POTATO AND ONION PIZZA WITH ROSEMARY AND GOAT CHEESE
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love