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Grilled Vegetable and Goat Cheese Pizza
Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
- 1 package stonefire Italian artisan pizza crust
- 2 Cups assorted chopped grilled vegetables, such as mushrooms, eggplant, zucchini, red onions, and red peppers
- ½ Teaspoon chile flakes
- ½ Teaspoon dried oregano
- ½ Cup crumbled goat cheese
- ¼ Cup shredded mozzarella
- 2 Tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
Calories Per Serving385
Folate equivalent (total)19µg5%
Roasted Veggie Pizza with Laura Chenel’s Chives & Shallots Goat Cheese Spread
Simple, flavorful, light and satisfying. This new cheese from Laura Chenel lends excellent herbaceous flavor to a roasted veggie pizza. We love the combo on Stonefire’s naan pizza crust. Recipe adapted from Stonefire Authentic Flatbreads. Serves 4.
- 1 Stonefire Artisan Thin Pizza Crust round
- 1 medallion (3.5 oz.) Laura Chenel’s pure goat cheese with chives & shallots
- 2 cups assorted chopped grilled or roasted vegetables – mushrooms, eggplant, zucchini, red onions, red peppers, etc. (Need some roasting instructions? Check out our roasted vegetables recipe.)
- 1/2 cup shredded mozzarella
- If needed: A2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and freshly ground pepper, to taste
Directions: Preheat oven to 450°F degrees.
Remove one pizza crust from packaging and spread evenly with as much of the goat cheese medallion as you wish.
Roughly chop the grilled veggies into 1/2-inch pieces and toss. If the veggies were previously roasted and could use a bit of freshening up, toss the veggies in some olive, salt and pepper.
Spread the veggies out over the pizza in a single layer. Top with shredded mozzarella.
Bake pizza on a baking sheet for 8 to 10 minutes or until the cheese is melted to your liking. Allow to rest about three minutes slice and serve.
Sautéed Vegetable and Goat Cheese Naan Pizza
Naan pizza is one of my absolute favorite weeknight recipes to make. This Sautéed Vegetable and Goat Cheese Naan Pizza is a perfect vegetarian recipe that comes together in only 20 minutes. Plus, I have a trick to get an extra-crispy crust!
Three cheeses top these yummy pizzas: mozzarella, parmesan, and of course, soft goat cheese. No sauce on this white naan pizza- only a drizzle of extra-virgin olive oil to coat the crust before adding the toppings.
The mozzarella is a great melting cheese that coats every bite. The parmesan adds a yummy salty, umami flavor to the pizza- I always like adding extra salty flavor to pizzas without any cured meats, which are already very salty. And the goat cheese adds a yummy, tangy flavor that pairs SO well with the light vegetables.
Confession: we&rsquove been eating a lot of frozen pizzas around here since having our second baby. Our favorite was the inspiration for this recipe. But I&rsquom always a fan of homemade verses store-bought, even though the ingredients in it are pretty good!
I like being able to control the ingredients I use by cooking things myself. For example, you can make it healthier by using whole grain naan flatbreads. And I used way more vegetables for extra nutrition. It was much heartier than our frozen favorite.
The vegetables are simple and easy to make. I just sautéed some zucchini slices and some diced yellow and orange bell pepper pieces in olive oil, seasoned with a little bit of salt and pepper. If you add the raw veggies to the pizza, they won&rsquot cook all the way, so it&rsquos much better to cook them before (even if it means getting one more pot dirty).
While making this naan pizza recipe, I discovered how to get a nice, crispy crust on the bottom accidentally! Here&rsquos what I did.
Getting a crispy crust on homemade pizza has always been my nemesis, especially when I make my own pizza dough. When I made this recipe, I threw together a third pizza for my toddler that wouldn&rsquot fit on the baking sheet with the other two. So I put it on the bottom rack.
The result? The pizza on the bottom got super crispy and delicious on the bottom, and the top was perfectly melted and cooked!
So, to get a crispy crust, arrange your baking rack on the bottom of the oven, not the top. I can&rsquot wait to try this with my other pizza recipes (like this sausage breakfast pizza, this crispy bacon and kale pizza, and this brussels sprout and bacon pizza).
I cooked these on a Nordic Ware Baker&rsquos Half Sheet&ndash my favorite rimmed baking sheet. It heats up evenly to further help with crisping the crust, and it&rsquos sturdy so it doesn&rsquot buckle under extreme heat. And it fits two naan pizzas perfectly.
Here&rsquos the super easy recipe for Sautéed Vegetable and Goat Cheese Naan Pizza!
- 1 large zucchini, cut into 1/2-inch rounds
- 1 tablespoon olive oil
- ¼ cup pizza sauce
- ½ cup chopped red onion
- ½ cup chopped roasted red pepper
- ½ cup chopped fresh mushrooms
- ¼ cup crumbled goat cheese
- 2 ounces shredded mozzarella cheese
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
Preheat grill for medium heat and lightly oil the grate.
Brush one side of each zucchini round with olive oil brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.
Grilled Vegetable and Goat Cheese Sandwiches
Adapted from Emeril Lagasse | Emeril at the Grill | William Morrow, 2009
All you need to do is just look at the photo. Oh, baby. Grill the vegetables ahead of time if you have folks coming over, and for more fun, allow everyone to make their own sandwiches.–Emeril Lagasse
CAN I MAKE THIS INTO ONE LARGE GRILLED-VEGETABLE SANDWICH?
Sure, you can set out all the fixings for these grilled vegetable stacks and let guests to do their own thing, just as Emeril instructs. Although if you’re heading out for a picnic—or simply have lazy friends—consider instead making a single stunning sandwich using an entire loaf of ciabatta. Split the ciabatta in half, as you would a sandwich roll or bun, and remove a little of the inside crumb to make way for all the other stuff. (Wait! Don’t throw out the bread crumbs! Save them for coating cutlets or sprinkling over baked vegetables.) Then layer on the grilled veggies and the vinaigrette, wrap the whole shebang in waxed or parchment paper, and let it rest in the fridge for as long or as little time as you have to spare. If desired, weight the sandwich with a heavy skillet to smoosh all the flavors together. Wait until just before sharing to carve it into as many wedges as needed.
Grilled Vegetable and Goat Cheese Tacos
You go to the store. You pick up a package of hard taco shells. You get home. And all the shells are broken into a million pieces. Might as well have just bought a bag of tortilla chips and called it a day. Sigh. Never again, folks: In this recipe we&rsquoll show you how to make crispy taco shells&mdashwith a flat bottom for serving&mdashat home. (It&rsquos easier than you think.) Then we&rsquoll walk you through how to make a hearty filling that goes beyond plain old chicken or beef.
What to drink it with: Rosé is a great match for grilled vegetables, but you'll want a bottle with some oomph to go with the goat cheese.
12 (8-inch) soft corn tortillas
bell peppers--quartered, cored and seeded (we use a mix of green, red and orange peppers)
3 whole portobello mushrooms
1 red onion, peeled and thickly sliced into rings
1 tablespoon taco seasoning
Salt and freshly ground black pepper
Hot sauce, as needed for serving
1. Preheat the oven to 400°F. Use tongs to drape 12 tortillas over the oven racks. Each tortilla should hang over two rungs to make the bottom flat. Bake until very crisp, 10 to 12 minutes.
2. Transfer to a cooling rack and cool completely (the shells will crisp up even more as they cool).
3. Preheat a grill to high heat.In a large bowl, toss the peppers, mushrooms and onion with the olive oil toss well to coat the vegetables in the oil. Add the taco seasoning, salt and pepper to taste toss well to combine.
4. Grill the vegetables until tender and charred, 5 to 8 minutes per side. Cool slightly, then slice all the vegetables into strips.
5. To serve the tacos, fill the prepared shells with 3 to 4 tablespoons grilled vegetables, 2 tablespoons goat cheese and a dash of hot sauce to taste. Serve immediately.
Grilled Pizza with Goat Cheese, Balsamic Vinegar, and Herbs
[Translate to Englisch:] 1. Den Honig mit dem Balsamico-Essig und einer Prise Salz in einen kleinen Topf geben, einmal aufkochen lassen. Bei geringerer Hitze 6-8 Minuten reduzieren lassen bis ca. 3 EL übrig sind.
2. In einem weiteren Topf eine gepresste Knoblauchzehe in heißem Öl erhitzen und umrühren. Topf vom Herd nehmen und für einen Moment beiseite stellen.
3. Tomaten in Scheiben schneiden, Kräuter klein hacken.
4. Nun den Pizzateig ausrollen und durch ziehen eine ovale Form erstellen.
5. Die Oberseite des Teigs mit dem Knoblauchöl einpinseln. Den Ziegenkäse, die Tomaten, den Rucola und die gehackten Kräuter auf einen Teller legen und alles zum Grill bringen. Grillrost einölen, dann das Brot mit der Knoblauchöl-Seite nach unten auf den Rost legen (eher am Rand und nicht direkt auf die Glut) und die Oberseite einpinseln. Teig auf jeder Seite für 2-3 Minuten grillen, dann vom Rost nehmen. Sofort mit Rucola, Tomaten, Ziegenkäse, Balsamico-Reduktion, gehackten Kräutern sowie Salz und Pfeffer bestreuen.
Grilled Vegetable and Herbed Goat Cheese Sandwich
With the excitement of a southern evangelistic preacher yelling from the roof of a car, let’s all throw our hands up because the weekend is here! It’s been a long week at work closing out the majority of the holiday recipe development season and now I can partially relax and stop snacking on gingerbread men (that is, until the holidays actually do arrive – those are some serious sneaky irresistible jerks). Like I was saying, it’s the weekend and I’m lighting up the grill and making a big pitcher of Double Eagles to get me through. Nothing says summer like a fire-kissed grilled vegetable sandwich and cocktails.
Smoky grilled vegetables on a grilled fresh baguette lovingly smeared with herbed goat cheese is a simple but overwhelmingly delicious summer sandwich perfect for entertaining or an easy “leftover” lunch the following day.
All there is to this delicious sandwich is, grilling vegetables, creating a quick goat cheese spread, toasting or grilling the bread, and finally building this beacon of summer goodness.
It’s a summer “must” in my book. Tonight, we’ll be creating these lovelies for a simple dinner. I’ve already grilled the vegetables so when it comes time to eat, all I have to do is toast the bread and create. As for the rest of the weekend, I’m breaking out the power tools and building a rock climbing wall – true story. Cheers to you have a great weekend!
Mix goat cheese, milk, basil, rosemary, garlic powder, thyme and 1/2 teaspoon of the sea salt in medium bowl until well blended. Set aside. Lightly brush vegetables with oil. Season with remaining 1/2 teaspoon sea salt and pepper
Grill over medium-high heat 5 to 10 minutes or until vegetables are tender, turning once. Remove vegetables from grill and keep warm. Grill bread halves 30 seconds per side or until lightly toasted
Spread goat cheese mixture evenly over each bread half. Layer 1/2 of the arugula, grilled vegetables and remaining arugula on 1 bread half. Top with second bread half. Cut sandwich into 1 1/2-inch wide sections to serve
Roasted Veggie Pizza with Hummus + Goat Cheese
October! Where did you come from? It seems like just yesterday I was giving you guys a recap of August. It was another good month here on The Dreaming Foodie. My views nearly tripled from August! I am so unbelievably grateful for every single reader, all the time. Thank you, thank you so so much! I am grateful and very excited to see where October takes us!
Before I get to today’s recipe, let’s do a little review.
I also wanted to share with you some old recipes we’ve made this month.
Now, onto a new month with an amazing new recipe!
This recipe is inspired by the cafe where I work. We serve a grilled veggie wrap with grilled veggies, hummus and goat cheese, all wrapped up tight, cut in half and served pretty on a plate.
Every time I make one to serve, I want to eat it myself. It has all the things I love. A ton of different veggies, creamy hummus and the best ever: goat cheese. I think about the wrap all the time and one day I thought, how about making this into a pizza?
I really liked this curry eggplant pizza, but if curry isn’t your thing and eggplant isn’t your thing but you want to try a hummus pizza, this could be your new thing!
We usually grill the veggies at The Cedars House, but to be honest, I’m kind of not ready to use our grill by myself. Greg and I are getting better and better at doing the charcoal thing, but it’s just not time for me to do it myself yet. Being that I make most recipes for this blog during the day while Greg’s gone, I decided to roast the veggies rather than grill them. That being said, if you want to grill the veggies for this pizza, I know that it’d be excellent.
I also made my own hummus for this pizza but you can do what is best for you! I bought a container of hummus at the store for Greg and I and I was just not in love with it at all. I bought it to save time and for convenience, but decided after eating it that I would make an extra effort to make my own from now on. It truly is so easy to make your own hummus and you can control what flavors go into it.
My recipe for hummus was so simple. I used: chickpeas, lemon, salt, pepper and olive oil. I skipped the tahini because I didn’t have any and it is not necessary to use it, in my own opinion. I went heavy on the lemon juice because I just love that lemony flavor in the hummus and I left out fresh garlic because I knew I had put some on both the crust and the veggies.
This is definitely nothing close to a traditional pizza. I baked the crust first, let it cool and then topped it and ate it without putting it back into the oven. The crust was crispy + garlicy, the hummus creamy + lemony and the veggies tender + flavorful. I did not try this myself but I imagine these toppings going great on a pita round. It would be quicker but just as delicious, I think.
Also, after I was done topping the pizza, I “accidentally” had leftover roasted veggies and hummus, and thought it was excellent to dip those veggies in that hummus. Yum. Perfect little snack.
This is a quick weeknight meal made just for you. Go get some veggies, roast them up, spread some hummus, crumble some cheese and enjoy!