ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
THREE-CHEESE PIZZA
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
THREE-CHEESE PIZZA WITH ONION AND SAGE
Can be prepared in 45 minues or less.
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the hot water, and turn the motor off. Add the oil, the honey, the salt, the cornmeal, and 1/2 cup of the remaining flour, blend the dough until it forms a ball, and if necessary blend in enough of the remaining 1/4 cup flour to form a soft but not sticky dough. Process the dough for 30 seconds, turn it out onto a lightly floured surface, and knead it 10 times. Form the dough into a ball and let it rest, covered with an inverted bowl, in a warm place for 20 minutes.
- Preheat the oven to 500°F. On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly wih the cornmeal. (If using the dried sage sprinkle it evenly over the dough.) Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and the fresh sage leaves over the cheese. Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.
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- Heat water to 115°F. Combine warm water with yeast and sugar. Allow to proof for 5-10 minutes.
- In a large bowl or stand mixer, combine flour and salt. With mixer running, add yeast mixture, followed by olive oil. Mix until a smooth ball forms. Knead by hand if necessary. Transfer dough to a lightly greased bowl, cover and allow to rise in a warm location for 1 hour or until doubled in size.
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