ROASTED VEGETABLE AND GOAT CHEESE PIZZA
Add some Italian flavor to these delicious appetizers. Bake pizza crust layered with marinara sauce topped with veggies and cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
- Spread pizza crust with marinara sauce. Top with vegetables and cheese.
- Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 115 mg
ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL
Steps:
- Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
- Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
- In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
HONEY-ROASTED CARROT AND GOAT CHEESE PIZZA
The sweetness of these carrots perfectly balances out the tartness of the goat cheese. This melty, cheesy pizza is topped with a lemon arugula salad to make the meal complete!
Provided by Elizabeth
Categories Main Dishes Pizza Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.
- Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.
- Roast in the preheated oven for 10 minutes.
- While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.
- Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).
- Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.
- Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.
- While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 25.8 g, Cholesterol 84.5 mg, Fat 18.8 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 7.6 g, Sodium 422.6 mg, Sugar 5.9 g
ROASTED VEGETABLE PIZZA
Homemade pizza boasts roasted veggies, creamy goat cheese and organic fire roasted tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
- Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
- On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
- Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 7 g, TransFat 0 g
VEGETABLE AND GOAT CHEESE PIZZA
Make and share this Vegetable and Goat Cheese Pizza recipe from Food.com.
Provided by English_Rose
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large non-stick frying pan, add the onion, pepper and zucchini and saute over a medium heat for 4-5mins. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat.
- Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goat cheese. Season with black pepper and bake for 10-12 mins, until the base is cooked through.
Nutrition Facts : Calories 179.3, Fat 11.2, SaturatedFat 5.7, Cholesterol 19.6, Sodium 827.3, Carbohydrate 14.2, Fiber 3.5, Sugar 7.4, Protein 8.3
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- Preheat oven to 425°F. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
- Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
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