Balsamic Spinach Pizza Recipes
BALSAMIC CHICKEN PIZZA
Discover the joys of home-made pizza with this flavourful recipe for pizza topped with glazed balsamic chicken. Servings: Makes 1 pizza (plus dough for 2 more).
Provided by English_Rose
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- First make the pizza dough. In a bowl, mix together the flour, salt and yeast. Gradually add in the warm water, mixing as you add it in, until the mixture comes together into a dough.
- Knead the dough on a lightly floured work surface until smooth and elastic. Set aside in a warm place for 30 minutes, until doubled in size.
- Meanwhile, cook the tomato sauce. Heat the olive oil in a heavy-based saucepan. Add in the onion and garlic and fry very gently for 5 minutes.
- Add in the cherry tomatoes and cook gently for 15 minutes, stirring now and then. Season with salt and freshly ground pepper. Crush the cooked cherry tomatoes with a masher.
- Meanwhile, prepare the chicken topping. Place the chicken in a bowl, sprinkle over 1 tablespoon of balsamic vinegar and set aside for 10 minutes.
- Heat the olive oil in a frying pan. Add in the chicken and fry, stirring, for 5 minutes, until cooked through. Add in the remaining balsamic vinegar, scraping the frying pan with a wooden spatula to deglaze it.
- Break the risen dough down and divide into 3 even-sized portions.
- Preheat the oven to 450°F
- To make a pizza, roll out one of the pizza dough portions into a large disc and place it on a baking sheet.
- Top the pizza with the fried balsamic chicken, then sprinkle over the red onion. Dot with the mozzarella and drizzle over with olive oil.
- Bake for 8 minutes. Sprinkle with cilantro and serve at once.
Nutrition Facts : Calories 1348.5, Fat 30.2, SaturatedFat 4.3, Sodium 2345, Carbohydrate 233.4, Fiber 11.2, Sugar 8.1, Protein 32.7
BALSAMIC SPINACH
Make and share this Balsamic Spinach recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in sauce pan.
- Saute garlic slivers in oil.
- Add spinach and coat with oil and to heat through.
- Put spinach in serving bowl and drizzle with balsamic vinegar.
BALSAMIC CHICKEN PIZZA WITH BLUE CHEESE AND SPINACH
Looking for a unique gourmet pizza? Balsamic chicken pizza with blue cheese and spinach on an olive oil and garlic base might be just the thing!
Provided by Caroline Lindsey
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Combine marinade ingredients in a large ziploc bag with chicken breasts. Marinate for at least an hour or overnight if possible.
- Preheat oven to 425 degrees.
- Preheat skillet to medium high heat or indoor grill (like The Griddler) to high heat. Cook chicken breast 7 minutes per side. Let rest for 5 minutes and then dice into small bite-sized pieces.
- Combine honey and vinegar in a medium bowl and add diced chicken. Toss to coat.
- Brush flatbread or pizza crust with olive oil and minced garlic (make sure the garlic is evenly distributed). Top with slices of the mozzarella and the chicken.
- Bake pizza for 10 minutes. Remove from oven, add spinach, and bake for an additional 5 minutes.
- Top with blue cheese and drizzle liberally with balsamic reduction. Enjoy!
Nutrition Facts : Calories 613 kcal, Carbohydrate 64 g, Protein 37 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1175 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
BALSAMIC-PARMESAN SAUTéED SPINACH
Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.
Provided by Carolyn Casner
Categories Healthy Spinach Side Dish Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 5 g, Cholesterol 1.7 mg, Fat 6.3 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 225.4 mg, Sugar 1 g
BALSAMIC SPINACH PIZZA
Steps:
- Top pizza crust as follows: Spinach wilted in stir-fry pan Tomato sauce with vinegar stirred in Cheese that was shredded in food processor Scallions and garlic chopped in processor Mushrooms Parmesan Cook pizza according to package instructions.
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BALSAMIC MUSHROOM AND GOAT CHEESE PIZZA. - HALF BAKED HARVEST
From halfbakedharvest.com
4.4/5 (47)Total Time 30 minsCategory Main CourseCalories 669 per serving
- Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook until softened, 5 minutes. Reduce the heat to medium. Add the butter and garlic, cook 30 second until fragrant. Add the balsamic and continue cooking 1 minute more or until the balsamic glazes the mushrooms.
- On a lightly floured surface, push/roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet.
- Layer the squash rounds in and even layer. Add the mushrooms. Sprinkle over the cheese. Finish with a sprinkle of fresh thyme and salt. Drizzle lightly with truffle oil, if using.
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From cookingclassy.com
5/5 (6)Total Time 55 minsCategory Main CourseCalories 673 per serving
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
- Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 - 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
- Shape pizza dough into a 12-inch round over a lightly floured surface, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.
BREAKFAST PIZZA | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 40 minsCalories 514 per serving
- Heat a large skillet over medium heat. Add bacon and saute until bacon is crisp, 5 to 7 minutes.
- While bacon is cooking, spread naan out in a single layer on a sheet pan. Toast naan under the broiler until golden brown, flipping to toast both sides, 1 to 2 minutes per side. Set aside.
- When bacon is crisp, transfer it to a paper towel-lined plate and drain off all but 1 Tbsp / 15 mL of bacon grease from the skillet and return it to heat.
BALSAMIC MUSHROOM FONTINA PIZZA. - HALF BAKED HARVEST
From halfbakedharvest.com
3.8/5 (196)Total Time 30 minsServings 4Calories 463 per serving
- 1. In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive. Mix with a wooden spoon until combined. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or up to overnight.3. Turn the dough out onto a floured work surface and use as directed in recipe.
- 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. Grease a large baking sheet with olive oil.2. In a medium bowl, combine the mushrooms, shallot, olive oil, balsamic vinegar, and a pinch each of crushed red pepper flakes, salt, and pepper. Massage the mushrooms with your hands for 1 minute. 3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread the dough with the ricotta and the preserves. Add the mushrooms. Top with crumbled blue cheese, then the shaved fontina. 5. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh thyme and drizzle with truffle oil. ENJOY!
BALSAMIC CAPRESE PIZZA - THREE OLIVES BRANCH
From threeolivesbranch.com
5/5 (1)Total Time 20 minsEstimated Reading Time 5 mins
- Place your pizza stone (or a large baking sheet) in the oven on the center rack. Preheat to 450F.
- Add your sauce and mozzarella cheese. Drain the tomatoes out of the leftover balsamic and place around the pizza. Sprinkle with Parmesan cheese.
RUSTIC PIZZA WITH GOAT CHEESE AND BALSAMIC REDUCTION
From theculinarycompass.com
4.8/5 (12)Estimated Reading Time 4 minsServings 1Total Time 1 hr 45 mins
- Combine very warm water with yeast in a bowl and mix with a spoon. Let sit for 10 minutes until the combination becomes bubbly. Mix in 1.5 cups of flour, salt, and olive oil slowly and combine with a spoon until sticky. On a floured surface, knead together the dough and slowly add in remaining 1/2 cup flour until dough ball is pliable, but not sticky about 10 minutes. Put some olive oil in the clean bowl and roll around the ball in it to coat. Place a towel over the top of the bowl and let sit for 45 minutes or until the dough doubles.
- While dough is rising, melt butter in a skillet. Add in mushrooms and onions and mix occasionally until mushrooms are translucent and caramelized, about 10 minutes. Remove from heat and add in sausage. Cook and crumble until browned all the way through. Remove with a slotted spoon and let rest on a paper towel on a plate.
- Line a baking sheet with parchment paper. Stretch out dough and use rolling pin to evenly spread out. Use remaining olive oil, salt, and pepper to cover the dough. Layer onion and mushroom mixture, sausage, mozzarella, and goat cheese. Cook for 20 minutes or until cheese is golden brown.
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- Place the vinegar in a small saucepan over high heat and bring to a boil. Turn down to a slow simmer and cook, stirring occasionally, for 30 minutes or more until the vinegar has thickened to the consistency of syrup. Turn off heat and set aside.
- Stir the sugar into the warm water (105F-115F). Stir in the yeast and let it sit in a warm place for 10 minutes. The mixture should be nice and foamy when it is ready for use.
- Place all of the ingredients into a blender and blend well. Alternatively, you could mix it all up in a bowl, just chop the fresh herbs well and stir well. Set aside until you are ready to assemble your pie.
- Sauté the chopped shallots in a skillet with olive oil for a few minutes, until they are soft and golden brown. Add the spinach and the artichokes and cook, stirring ,for about 5 minutes, or until lightly browned.
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