Basil Goat Cheese Pizza 32 Recipes

GOAT CHEESE PIZZAS

Goat Cheese Pizzas image

This is an easy yet impressive looking appetizer which works well for casual gatherings and more formal ones. I made these for a cocktail party at my home and they went fast.

Provided by SMITH8CLAN

Categories World Cuisine Recipes European Italian

Time 55m

Yield 32

Number Of Ingredients 6

Ingredients

1 (11 ounce) log goat cheese, crumbled
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup chopped sun-dried tomatoes marinated in olive oil, drained
4 pita bread rounds
1 cup fresh basil leaves, torn
½ cup balsamic vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Separate the pita breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each one.
Place the separated pita rounds onto cookie sheets. Generously sprinkle goat cheese, roasted red peppers and sun-dried tomatoes onto each one.
Bake the pizzas for 16 minutes in the preheated oven, or until the crust is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil, and drizzle with balsamic vinegar. Cut into quarters, and serve hot or warm.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 6.1 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 183.8 mg, Sugar 0.9 g

WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC

White Four-Cheese Pizza with Basil and Garlic image

Categories Garlic Appetizer Bake Kid-Friendly Goat Cheese Mozzarella Parmesan Ricotta Basil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 32 pieces

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 13.8-ounce tube refrigerated pizza dough
All purpose flour
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
3 ounces soft fresh goat cheese, crumbled
1/2 cup part-skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil

Steps:

Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.

GARLIC AND BASIL GOAT CHEESE

Garlic and Basil Goat Cheese image

This goat cheese is so good that you won't want to stop eating it! I've been making it for years and it has always been a favorite in my family.

Provided by Ranchgurl

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 2h30m

Yield 6

Number Of Ingredients 5

Ingredients

1 gallon goat's milk
½ cup distilled white vinegar
2 tablespoons minced fresh basil
3 large cloves garlic, minced
salt to taste

Steps:

Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle.
Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.

Nutrition Facts : Calories 453.3 calories, Carbohydrate 29.8 g, Cholesterol 71.6 mg, Fat 27 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 17.4 g, Sodium 325.8 mg, Sugar 29 g

BASIL GOAT CHEESE PIZZA

Basil Goat Cheese Pizza image

This is among my husband's favorite dinners! The flavors compliment each other so well and it is so easy! I use frozen bread dough to speed the process. Set out dough before you leave for work and you are ready to go by the time you get home!

Provided by REINEJESSICA

Categories Main Dish Recipes Pizza Recipes

Time 2h51m

Yield 4

Number Of Ingredients 9

Ingredients

1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
½ teaspoon ground black pepper
1 sprig fresh basil, chopped
1 ½ teaspoons minced fresh rosemary
¾ cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped

Steps:

Allow dough to rise in a covered bowl until doubled in bulk.
Preheat oven to 425 degrees F (220 degrees C).
Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 58 g, Cholesterol 22.4 mg, Fat 16.5 g, Fiber 5.3 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1168 mg, Sugar 7.1 g

BASIL GOAT CHEESE PIZZA [32]

BASIL GOAT CHEESE PIZZA [32] image

Categories Cheese Pizza Basil

Yield 1 Pizza

Number Of Ingredients 9

Ingredients

1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
1/2 teaspoon ground black pepper
1 sprig fresh basil, chopped
1 1/2 teaspoons minced fresh rosemary
3/4 cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped

Steps:

Allow dough to rise in a covered bowl until doubled in bulk. Preheat oven to 425 degrees F (220 degrees C). Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes. Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

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Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
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