Goat Cheese And Artichoke Pizza Recipes

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ARTICHOKE, OLIVE AND GOAT'S CHEESE PIZZA



Artichoke, Olive and Goat's Cheese Pizza image

Make and share this Artichoke, Olive and Goat's Cheese Pizza recipe from Food.com.

Provided by MellowMel

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

25 cm prepared pizza crust
1/3 cup italian pasta sauce
150 g marinated artichokes, quartered
70 g pitted kalamata olives
1 garlic clove, thinly sliced
50 g goat's cheese, crumbled
good-quality olive oil, to drizzle
2 tablespoons chopped fresh oregano

Steps:

  • Preheat the oven to a hot 220°C.
  • Place the pizza base on a baking tray, then spread with the tomato pasta sauce.
  • Evenly scatter the artichoke pieces, olives and the garlic over the pasta sauce, then top with the crumbled goat's cheese.
  • Lightly drizzle the surface of the pizza with olive oil and bake for 20 minutes, or until golden.
  • Sprinkle with fresh oregano and season with salt and freshly ground black pepper. Cut into wedges and serve.

Nutrition Facts : Calories 102.4, Fat 6.2, SaturatedFat 2.9, Cholesterol 9.9, Sodium 441.4, Carbohydrate 8.5, Fiber 2.9, Sugar 2.6, Protein 4.7

GOAT CHEESE AND ARTICHOKE PIZZA



Goat Cheese and Artichoke Pizza image

This is a simple, cheap and straightforward pizza; it's easy enough even for inexperienced chefs. I like using the Boboli brand pizza crusts.

Provided by Xopher Hall

Categories     Vegetable

Time 50m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 9

2/3 cup marinated artichoke hearts
1 (10 inch) prepared pizza crust
1/2 cup tomato sauce
1/2 cup black olives, pitted
3 garlic cloves
3 ounces goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees.
  • Quarter the artichokes and set aside.
  • Place pizza crust on large baking sheet.
  • Spread tomato sauce on crust.
  • Top with artichokes, olives, and garlic.
  • Sprinkle goat cheese over top.
  • Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
  • Bake for 18 to 22 minutes.

Nutrition Facts : Calories 154.5, Fat 11.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 443.6, Carbohydrate 7.9, Fiber 2.7, Sugar 2.1, Protein 6.3

PIZZA WITH ARTICHOKES, ROSEMARY AND GOAT CHEESE



Pizza With Artichokes, Rosemary and Goat Cheese image

Provided by Moira Hodgson

Categories     dinner, pizza and calzones, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/4 ounce packaged dry yeast
1 cup lukewarm water
2 1/2 cups high-gluten flour
1 teaspoon salt
4 tablespoons olive oil
1 pound baby artichokes
1 clove garlic, green part removed, minced
1 medium onion, sliced
1 tablespoon rosemary leaves
Coarse salt and freshly ground pepper to taste
3 ounces goat cheese
3 tablespoons pine nuts

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

ARTICHOKES WITH GOAT CHEESE



Artichokes with Goat Cheese image

Categories     Vegetable     Appetizer     Bake     Vegetarian     Goat Cheese     Artichoke     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

8 tablespoons fresh lemon juice
6 medium artichokes, tops and stems trimmed
8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons whipping cream
3 teaspoons minced fresh thyme or 1 teaspoon dried
2 large garlic cloves, pressed
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
  • Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

ARTICHOKE, GOAT CHEESE AND CHICKEN PIZZA



Artichoke, Goat Cheese and Chicken Pizza image

Provided by Marge Perry

Categories     Cheese     Chicken     Dairy     Vegetable     Bake     Goat Cheese     Artichoke     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 10

Olive or vegetable oil cooking spray
2 boneless, skinless chicken breasts (4 ounces each), thinly sliced
1/4 teaspoon dried oregano
4 ounces goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup rinsed and drained canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoons grated Parmesan
1 tablespoon fresh oregano

Steps:

  • Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.

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

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

CHICKEN WITH ARTICHOKES AND GOAT CHEESE



Chicken with Artichokes and Goat Cheese image

This is a dish similar to one I had at restaurant in France on vacation.

Provided by SugarDuJour

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
4 cups chicken stock
1 (9 ounce) package frozen artichoke hearts, thawed
1 cup fresh pearl onions, peeled
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces soft goat cheese, sliced into 4 pieces
2 tablespoons cornstarch

Steps:

  • Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
  • Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g

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