Potato Goat Cheese And Green Onion Pizza Recipes

POTATO, GOAT CHEESE AND GREEN ONION PIZZA

Steps:

• Slice up the potatoes thin. I used my mandolin and it worked perfect.
• Then put the potato slices in a bowl and salt them, toss to coat. Then cover with water and put in the fridge for an hour.
• Once the hour is up, remove the potatoes from the water and lay them out on paper towels to dry. Pat the tops dry if it is humid in your house.
• Put the shelf in your oven up to at least the middle of the oven, otherwise the bottom of the crust might burn. Preheat your oven to 450-500'F. You need it good and hot.
• While they are drying prepare your favourite pizza crust.
• Once you have the crust on the pizza pan pour some of the olive oil on the top of the crust and with your hands, spread it around and cover the whole pizza.
• Place the potatoes around the pizza like you would pepperoni. Then add the green onion, garlic rosemary mixture, salt and pepper and 3/4 of the goat's cheese.
• Drizzle the remaining olive oil over the pizza toppings and bake for 15-18 minutes. Check it half way through to make sure the bottom isn't burning too much, if it is then put the shelf up higher in the oven.
• Check it to make sure the potatoes are softened.
• Remove from oven and sprinkle the rest of the goats cheese on top. If you can't serve it right away cover with a piece of heavy tin foil.
• Bon Appetit!

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY

Steps:

• Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
• Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
• Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices.
• Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• Drain potatoes well in a colander.
• Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• Cover potatoes with onions, spreading evenly, and top with goat cheese.
• Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• Dot gratin with butter.
• Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• Gratin may be made 1 day ahead and chilled, covered.
• Reheat gratin before serving.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

CARAMELIZED ONION AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 450°.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
• Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust.
• Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

CARAMELIZED ONION AND GOAT CHEESE PIZZA

Steps:

• To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
• To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
• Preheat oven to 450°F Lightly grease two bake proof trays.
• Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
• Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
• Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.