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PIZZA - GOAT CHEESE & ARUGULA PIZZA
Nb persons: 0
Yield: ONE 13 x18 inch pizza
Preparation time:
Total time:
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GOAT CHEESE & ARUGULA PIZZA Parade recipe adapted from AllRecipes | |
1/2 recipe | no knead pizza dough, (or your favorite pizza dough) |
6 tablespoons | fresh pesto, (recipe below) |
8 oz. | goat cheese |
1 cup | grape tomatoes |
2 cloves | garlic, minced |
1 cup | fresh arugula |
1 teaspoon | freshly squeeze lemon juice |
1 teaspoon | olive oil |
salt | |
pepper | |
Preheat oven according to directions on your pizza dough. If using the No-Knead dough recipe, preheat to 500F. Spread pizza dough out on an oiled baking sheet. Put an even layer of pesto on top of the dough. Crumble goat cheese on top and scatter the tomatoes & minced garlic over the pizza. Bake in an oven for 10-12 minutes, until crust is slightly browned. Let pizza sit for 2-3 minutes. In a small bowl, mix arugula, lemon juice & olive oil. Place dressed arugula on top of the cooked pizza and serve. HOMEMADE PESTO makes about 1 cup of pesto recipe adapted from Keys to the Kitchen | |
2 cups | fresh basil leaves |
1/3 cup | toasted walnuts |
1 clove | garlic |
1/3 cup | Extra virgin olive oil |
1/2 teaspoon | kosher salt |
1/2 cup | grated Parmesan |
Put basil leaves in a medium bowl filled with cold water. Let leaves sit for 5 minutes, set aside. In a food processor or blender, blend walnuts, garlic, olive oil and salt. Drain basil leaves (it’s OK if they have excess water on them) and blend with the nut mixture to combine. Add in the Parmesan and pulse/blend a few times until fully incorporated. Store in an air-tight container.
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