Sun Dried Tomato Goat Cheese And Artichoke Pizza Recipes
ARTICHOKE, GOAT CHEESE AND CHICKEN PIZZA
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.
SUNDRIED TOMATO AND ONION PIZZA
This vegetarian pizza is simple but mouth-wateringly delicious. Any combination of cheese can be substituted, but I recommend using either goat cheese or feta as one of the cheeses. You can use any crust, but I suggests a thin crust.
Provided by Lil' Punkin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.
- Bake crust in the preheated oven until slightly cooked, 5 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion; cook and stir until tender, 10 to 15 minutes. Remove from heat; season with salt and black pepper.
- Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.
- Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 442 calories, Carbohydrate 29 g, Cholesterol 45 mg, Fat 28 g, Fiber 1.6 g, Protein 18.9 g, SaturatedFat 12.8 g, Sodium 798.6 mg, Sugar 6.3 g
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Provided by rpgaymer
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
- Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
- Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
- Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
SUN-DRIED TOMATO, GOAT CHEESE AND ARTICHOKE PIZZA
Make and share this Sun-Dried Tomato, Goat Cheese and Artichoke Pizza recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Prebake fresh pizza crust, if using, for 3 to 4 minutes.
- Remove from oven, and set aside to cool slightly.
- Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
- Bake for 12 to 15 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 268.7, Fat 17.5, SaturatedFat 9.3, Cholesterol 44.4, Sodium 813.1, Carbohydrate 14.1, Fiber 2.8, Sugar 8.2, Protein 15.4
SUN DRIED TOMATO AND ARTICHOKE DIP
This Sun Dried Tomato and Artichoke dip is inspired by my favorite pizza toppings: bacon, sun dried tomatoes, and artichokes. So tasty on bread or crackers!
Provided by Elise Donovan
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, soften cream cheese.
- Add remaining ingredients and mix well.
- Serve warm with bread or crackers.
Nutrition Facts : Calories 309 kcal, Carbohydrate 12 g, Protein 9 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 579 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SUN-DRIED TOMATO PIZZA
Recipe courtesy of: Sammy's Restaurant, Bar & Grill
Provided by Pizza Today
Categories Pizza
Yield One 10-inch pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 450 F.
- Stretch out dough to form a 10-inch pizza crust.
- Brush dough and crust with olive oil.
- Top dough with mozzarella, garlic, sun-dried tomatoes, pine nuts, basil and goat cheese.
- Bake 8 to 10 minutes, until cheese is deep gold in color and crust is brown and crisp.
- Remove pizza from oven, cut into 6 slices and serve.
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ARTICHOKE, SUN DRIED TOMATOES AND GOAT CHEESE PIZZA - …
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4.9/5 (7)Total Time 40 minsCategory Dinner, LunchCalories 308 per serving
- Heat the oil in a skillet and add sliced onions. Slowly cook the onions until they are caramelized. It should take about 15 minutes.
- Roll out the pizza dough and place on an oiled pizza baking pan, pizza stone or even a baking cookie sheet.
- Arrange caramelized onions over the rolled out pizza crust. Top with shredded mozzarella cheese, followed by sun dried tomatoes, artichokes, and finally crumbled goat cheese. Season with salt and pepper and bake for about 10 to 12 minutes or until cheese is bubbly and crust is golden brown.
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From noreciperequired.com
4.4/5 (34)Category AppetizerCuisine AmericanTotal Time 35 mins
- I love making pizzas at home. With a few simple tricks, they are easy to make, and the choice of toppings are nearly endless, making it easy to catere to everyone’s tastes, and even the changing seasons. Here, I show you how to make a sun dried tomato and goat cheese pizza. The sun dried tomatoes are super dense in flavor and a bit sweet, and go perfectly with the goat cheese, with is dotted throughout the pizza and adds a creamy rich flavor and texture. Get the dough from a local pizza shop like I do, which saves you a ton of time, and is generally a great product. Enjoy! Recipe Overview and Keys to Success To make the best sun dried tomato and goat cheese pizza, make sure to do the following:
- You can certainly make the dough if you like, but I prefer buying it from a local pizza shop. It’s a big time saver, and the quality is always high If you can use a pizza stone, or at least a heavy gauge pan, rather than a thin metal sheet. It retains heat better, and well help get a nice crispy crust Stretch the dough nice and thin, or it can really over power the sauce and toppings, and taste more like a loaf of bread with toppings, rather than pizza. Use very high heat, a 500 degree oven8 Finally, use some restraint with the sauce and toppings, otherwise, the pizza can get soggy and out of balance
- 1 medium pizza dough 1 cup pizza sauce ¼ cup julienned sun dried tomatoes ~3 oz goat cheese ~6 oz mozzarella cheese Flour to prevent dough sticking Polenta to help slide the dough
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5/5 (1)Total Time 15 minsCategory AppetizerCalories 276 per serving
- Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.
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SUN DRIED TOMATO AND GOAT CHEESE PIZZA RECIPE
From healthy-delicious.com
5/5 (4)Total Time 25 minsServings 4Calories 450 per serving
- Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
- Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
- Divide the dough into two portions; shape each portion into a round about 1/4 inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
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From theroastedroot.net
Servings 1Estimated Reading Time 6 minsCategory Main CourseTotal Time 1 hr 40 mins
- Prepare the pizza dough according to package instructions. Note: you will only need half of the dough for the pizza, so wrap the other half in plastic wrap and refrigerate or freeze it for future use.
- Sprinkle some gluten-free flour on a baking sheet and roll out the pizza dough to desired thickness.
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From thenovicechefblog.com
4.5/5 (22)Total Time 30 minsCategory Pasta & PizzaCalories 646 per serving
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds.
- Add chicken and sauté until chicken is no longer pink on outside (Chicken will not be cooked through at this point - you are just cooking the outside.)
- Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil.
- Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes.
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