Smoked Gouda Spinach Pizza Recipes

SMOKED SCAMORZA, SPINACH AND PANCETTA PIZZA

Steps:

• Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access.
• Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside.
• Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes.
• Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve.

SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE

Steps:

• Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
• Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
• Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

CREAMY SPINACH WITH SMOKED GOUDA GRATIN

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

SMOKED GOUDA SPINACH PIZZA

Steps:

• Unroll dough into a greased 15 x 10 inch baking pan; flatten dough and build up edges slightly.
• Bake at 425° for 10-12 minutes or until lightly browned.
• Meanwhile, in a large skillet, saute mushrooms and onion into butter until tender.
• Add garlic; cook 1 minute longer.
• Stir in Alfredo sauce and thyme; taste and season with salt and pepper, if needed; spread over crust.
• Top with spinach, sausage, and cheese.
• Bake for 10-15 minutes or until crust and cheese are lightly browned.
• With pizza cutter, slice into 10 pieces (appetizer).

TOMATO AND SMOKED GOUDA PIZZA

Steps:

• Preheat oven to 450°.
• Roll the dough into a 12-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
• Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper.
• Bake at 450° for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.

SMOKED GOUDA & SWISS CHARD STRATA

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Cook chard stems and onion in reserved drippings over medium heat until tender, about 4 minutes. Add chard leaves and red pepper; cook 2 minutes. Drain., Lightly grease a 13x9-in. baking dish. Layer with half the bread cubes, half the vegetable mixture and half the cheeses. Repeat layers., Mix remaining ingredients until well blended. Pour over layers; press down slightly. Sprinkle bacon over top. Cover and refrigerate several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake until puffy, lightly browned and set, about 1 hour.

SMOKED GOUDA SPINACH PIZZA

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.