Pizza Bianca With Goat Cheese And Greens Recipes
PIZZA BIANCA
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Position the oven rack in the center of the oven and preheat to 450 degrees F.
- Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.
BELL PEPPER, RED ONION, AND GOAT CHEESE PIZZA
Provided by Marielle Ainsworth
Categories Mushroom Onion Appetizer Bake Vegetarian Quick & Easy Goat Cheese Basil Spinach Bell Pepper Bon Appétit New Mexico Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- 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.
PIZZA BIANCA
This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
- In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.
Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g
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PIZZA BIANCA WITH GOAT CHEESE AND SWISS CHARD
From thatsusanwilliams.com
5/5 (1)Total Time 3 hrs 30 minsCuisine ItalianCalories 1281 per serving
- FOR THE PIZZA DOUGH: Combine 3/4 c. of the lukewarm water and the yeast in a small bowl. Stir in 1/2 c. of the flour. Let stand 20 minutes, and pour in a mixer. Add the remaining 5 c. flour, the remaining 1 c. of lukewarm water, the olive oil, milk, and salt. Mix the dough thoroughly with the paddle attachment.
- Switch to the dough hook, and knead the dough for 10 minutes, until soft, but still moist. Place in an oiled bowl, turning once. Cover the bowl with a towel or plastic wrap, and place it in a warm spot until the dough has doubled in volume, about 2 hours. Punch down dough, and divide into 2 balls. Place one on floured work space, and let rest for half an hour. Freeze the other half in a ziplock bag for use another time.
- FOR THE PIZZA TOPPING: Coarsely chop Swiss Chard. Heat 2 T. oil in a small skillet over medium heat. Sauté sliced red onion till tender, and continue browning till slightly caramelized. Add garlic and stir 30 seconds. Add greens and stir 1 minute. Season to taste with salt.
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