↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
1 recipe Pizza Dough (recipe follows)
2 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese, about 8 ounces
2 cups shredded Fontina cheese, about 8 ounces
3/4 cup drained oil-packed sun-dried tomatoes, cut into slivers
4 ounces fresh creamy goat cheese, cut into small pieces
1 teaspoon crushed red pepper flakes (optional)
1/2 cup finely sliced fresh basil leaves
Place a pizza stone or baker's tiles on the middle rack of the oven. Preheat the oven to 500 degrees F.
On a lightly floured work surface, stretch or roll out each ball of dough into a round 8 inches in diameter, forming a rim slightly thicker than the rest of the dough. Brush each of the pizza rounds with the olive oil.
Evenly spread the mozzarella on the pizzas, then the Fontina, the sun-dried tomatoes, and the goat cheese. Sprinkle with crushed red pepper flakes, if you want a spicier pizza.
Using a floured pizza peel or a rimless baking sheet, gently slide each pizza onto the pizza stone or tiles, putting in the oven only as many pizzas as will fit without crowding. Bake until the crust is deep golden brown, 10 to 12 minutes.
Use the peel or baking sheet to remove each pizza and, with a pizza cutter or a very sharp knife, cut into slices. Sprinkle with fresh basil.
PIZZA DOUGH
Makes enough for 4 individual pizzas
1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105-115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Up to a day or at least 2 hours ahead, make the Pizza Dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and salt. Add the oil, yeast mixture, and remaining water; mix on low speed until the dough comes cleanly away from the side of the bowl and clusters around the hook, about 5 minutes. (The dough can also be made in a food processor with the stainless-steel blade. Briefly pulse together the flour and salt. Add the dissolved yeast and other ingredients and process until the dough begins to form a ball.)
Turn out the dough onto a clean work surface and knead until smooth and firm, 2 to 3 minutes. Transfer to a clean, lightly oiled bowl, cover with a clean, damp towel, and leave to rise at warm room temperature for 30 minutes.
Divide the dough into 4 equal balls. On a smooth, clean surface, lightly work each ball by pulling down all around its sides and tucking underneath. Repeat 4 or 5 times per ball. Roll the ball under your palm until the dough feels smooth and firm, about 1 minute.
Put the balls on a tray, cover with a damp towel, and let rest for about 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated up to 2 days.
Makes 4 individual 8" pizzas.
view more member recipes
GOAT CHEESE AND SUN-DRIED TOMATO PIZZA WITH FRESH BASIL
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
1 recipe Pizza Dough (recipe follows)
2 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese, about 8 ounces
2 cups shredded Fontina cheese, about 8 ounces
3/4 cup drained oil-packed sun-dried tomatoes, cut into slivers
4 ounces fresh creamy goat cheese, cut into small pieces
1 teaspoon crushed red pepper flakes (optional)
1/2 cup finely sliced fresh basil leaves
Place a pizza stone or baker's tiles on the middle rack of the oven. Preheat the oven to 500 degrees F.
On a lightly floured work surface, stretch or roll out each ball of dough into a round 8 inches in diameter, forming a rim slightly thicker than the rest of the dough. Brush each of the pizza rounds with the olive oil.
Evenly spread the mozzarella on the pizzas, then the Fontina, the sun-dried tomatoes, and the goat cheese. Sprinkle with crushed red pepper flakes, if you want a spicier pizza.
Using a floured pizza peel or a rimless baking sheet, gently slide each pizza onto the pizza stone or tiles, putting in the oven only as many pizzas as will fit without crowding. Bake until the crust is deep golden brown, 10 to 12 minutes.
Use the peel or baking sheet to remove each pizza and, with a pizza cutter or a very sharp knife, cut into slices. Sprinkle with fresh basil.
PIZZA DOUGH
Makes enough for 4 individual pizzas
1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105-115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Up to a day or at least 2 hours ahead, make the Pizza Dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and salt. Add the oil, yeast mixture, and remaining water; mix on low speed until the dough comes cleanly away from the side of the bowl and clusters around the hook, about 5 minutes. (The dough can also be made in a food processor with the stainless-steel blade. Briefly pulse together the flour and salt. Add the dissolved yeast and other ingredients and process until the dough begins to form a ball.)
Turn out the dough onto a clean work surface and knead until smooth and firm, 2 to 3 minutes. Transfer to a clean, lightly oiled bowl, cover with a clean, damp towel, and leave to rise at warm room temperature for 30 minutes.
Divide the dough into 4 equal balls. On a smooth, clean surface, lightly work each ball by pulling down all around its sides and tucking underneath. Repeat 4 or 5 times per ball. Roll the ball under your palm until the dough feels smooth and firm, about 1 minute.
Put the balls on a tray, cover with a damp towel, and let rest for about 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated up to 2 days.
Makes 4 individual 8" pizzas.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sun Dried Tomato And Fresh Basil Risotto
by sgre52160
2 tbsp oil 1 clove garlic, minced 2 shallots, chopped 1/2 cup white wine 1 cup Arborio rice 1 cup chicken stock 1 oz sun dried tomatoes 10 leaves fresh basil chiffonade 1-2 oz parmesan ch
by sgre52160
2 tbsp oil 1 clove garlic, minced 2 shallots, chopped 1/2 cup white wine 1 cup Arborio rice 1 cup chicken stock 1 oz sun dried tomatoes 10 leaves fresh basil chiffonade 1-2 oz parmesan ch
Sun-dried Tomato-goat Cheese Bruschetta
by sgre52160
Eight 1/4- to 3/4 inch slices rustic Italian or French baguette (day-old is fine) Halved garlic cloves for rubbing 1 plum tomato, cut into 1/4 inch dice 2 tbsp finely chopped, oil-packed sun
by sgre52160
Eight 1/4- to 3/4 inch slices rustic Italian or French baguette (day-old is fine) Halved garlic cloves for rubbing 1 plum tomato, cut into 1/4 inch dice 2 tbsp finely chopped, oil-packed sun
Goat Cheese And Sun-dried Tomato Spread
by sgre52160
8 oz goat cheese, room temperature 2 tbsp pine nuts 4 tbsp sun-dried tomatoes packed in oil and herbs, coarsely chopped 2 tbsp fresh basil, finely chopped Salt and fresh pepper Preheat ove
by sgre52160
8 oz goat cheese, room temperature 2 tbsp pine nuts 4 tbsp sun-dried tomatoes packed in oil and herbs, coarsely chopped 2 tbsp fresh basil, finely chopped Salt and fresh pepper Preheat ove
Sun-dried Tomato And Goat Cheese Spread
by ICOOK2
4 ounce log goat cheese 6 sun dried tomato halves (dry-packed, NOT oil packed) 1/4 cup green olives (any variety) 1 Tablespoon olive oil In a food processor, combine all ingredients and proce
by ICOOK2
4 ounce log goat cheese 6 sun dried tomato halves (dry-packed, NOT oil packed) 1/4 cup green olives (any variety) 1 Tablespoon olive oil In a food processor, combine all ingredients and proce
Goat Cheese And Sun-dried Tomato Bread Bites
by sgre52160
1 (11 oz) can refrigerated breadsticks 4 oz (1 cup) crumbled chevre cheese with basil and garlic or plain chèvre cheese 1/2 cup oil-packed sun-dried tomatoes, drained, coarsely chopped 1 egg
by sgre52160
1 (11 oz) can refrigerated breadsticks 4 oz (1 cup) crumbled chevre cheese with basil and garlic or plain chèvre cheese 1/2 cup oil-packed sun-dried tomatoes, drained, coarsely chopped 1 egg
view more member recipes
related CDKitchen recipes
Tomato Lemon Basil And Goat Cheese Salad
Artichoke Heart And Goat Cheese Pizza
Firehouse Pizza Sauce
Canadian Bacon Pizza
Extra Cheese Pizza
Pizza Soup
South Beach Diet Simple Pizza Sauce
Caramelized Onion, Pear And Goat Cheese Pizzas
Authentic Pizza Sauce
Wonton Pepperoni Pizza Rolls