1、Red Onion, Potato, and Goat Cheese Pizza

Total time39 mins Yield 6 servings (serving size: 2 pieces)
The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic.

Red Onion, Potato, and Goat Cheese Pizza recipe

Ingredients

Method

  • Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.
  • Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.
  • Nutrition Facts

  • calories 314
  • fat 10.3g
  • satfat 4.9g
  • monofat 3.7g
  • polyfat 0.6g
  • protein 14.4g
  • carbohydrate 39.8g
  • fiber 1.8g
  • cholesterol 22mg
  • iron 2.4mg
  • sodium 599mg
  • calcium 173mg

  • https://www.truecookbook.com/recipe/red-onion-potato-and-goat-cheese-pizza-103600/

    2、Pancetta and Goat Cheese Pizza

  • Makes: 6 servings
  • Serving Size: 2 slices each
  • Carb Grams Per Serving: 29
  • Pancetta and Goat Cheese Pizza recipe

    Ingredients

    Method

    1. Preheat oven to 450 degrees F. Grease two 12-inch pizza pans; set aside. In a large skillet cook ground pork, pancetta, and onion over medium heat until pork is no longer pink, stirring to break up pork as it cooks. Drain off any fat. Add garlic and fennel seeds. Cook and stir for 1 minute more. Remove from the heat and stir in sweet peppers and oregano. Set aside.
    2. Gently remove Thin and Crispy Whole Wheat Pizza Crust dough from bowl; divide in half. On a lightly floured surface, roll each half of dough to a 12-inch diameter circle (dough will be very thin). Transfer dough to prepared pans, patting to edges and building up edges slightly. Bake on two separate oven racks about 8minutes or just until starting to brown.
    3. In a small bowl combine pesto and vinegar. Brush evenly over crusts in pans, leaving edges plain. Spread pork mixture evenly over pesto mixture.
    4. Bake for 8 minutes. Sprinkle with mozzarella cheese and goat cheese. Bake for 2 to 3 minutes more or until cheese is melted and crust is golden brown. Cut each pizza into six slices. Place two slices on each of six serving plates.
    5. In a medium bowl whisk together 1/4 cup of the all-purpose flour, the 1/4 cup warm water, and the yeast until smooth. Cover and let stand at room temperature for 2 to 6 hours.
    6. Gradually stir in 1/2 cup warm water, the salt, and the whole wheat flour. Stir in enough of the remaining all-purpose flour to make a dough that pulls away from the sides of the bowl but is still sticky. On a lightly floured surface, knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
    7. Shape dough into a ball and place dough into a lightly greased bowl. Cover and let rise in a warm place for 30 minutes.

    3、Pancetta and Goat Cheese Pizza

  • Makes: 6 servings
  • Serving Size: 2 pieces each
  • Carb Grams Per Serving: 28
  • Pancetta and Goat Cheese Pizza recipe

    Ingredients

    Method

    1. Preheat oven to 450 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large skillet cook ground pork, pancetta, and onion over medium heat until pork is no longer pink, stirring to break up pork as it cooks. Drain off any fat. Add garlic and fennel seeds. Cook and stir for 1 minute more. Remove from heat and stir in sweet peppers and oregano. Set aside.
    2. Gently remove Thin and Crispy Whole Wheat Pizza Crust dough from bowl. On a lightly floured surface, roll dough to a 15x10-inch rectangle (dough will be thin). Transfer dough to prepared pan, patting to edges and building up edges slightly. Bake about 8minutes or just until starting to brown.
    3. In a small bowl combine pesto and vinegar. Brush evenly over crust in pan, leaving edges plain. Spread pork mixture evenly over pesto mixture.
    4. Bake for 8 minutes. Sprinkle with mozzarella cheese and goat cheese. Bake for 2 to 3 minutes more or until cheese is melted and crust is golden brown. Loosen crust from pan and slide pizza out onto a large cutting board. Cut pizza into 12 rectangles. Place two pieces on each of six serving plates.
    5. In a medium bowl whisk together 1/4 cup of the all-purpose flour, the 1/4 cup warm water, and the yeast until smooth. Cover and let stand at room temperature for 2 to 6 hours.
    6. Gradually stir in 1/2 cup warm water, the salt, and the whole wheat flour. Stir in enough of the remaining all-purpose flour to make a dough that pulls away from the sides of the bowl but is still sticky. On a lightly floured surface, knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
    7. Shape dough into a ball and place dough into a lightly greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place for 30 minutes.

    4、Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese

  • Makes: 4servings
  • Prep:10 mins
  • Cook:20 mins
  • Carb Grams Per Serving: 50
  • Spaghetti With Roasted Red Peppers, Walnuts and Goat Cheese recipe

    Ingredients

    Method

    1. Cook spaghetti according to package directions, reserving 1 1/2 cups pasta water; drain.
    2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add garlic and onion and cook until softened, about 5 minutes. Stir in tomato paste, roasted red peppers and sugar and cook until just thickened, about 2 minutes. Transfer red pepper mixture to a blender; process until smooth.
    3. Return pan to stove, add thyme and red pepper flakes and cook over medium-low heat until fragrant, about 1 minute. Add spaghetti, red pepper puree and salt to pan, stirring to combine. Add reserved pasta water and cook over medium-low heat until sauce just clings to spaghetti, about 2 minutes. Sprinkle with walnuts and goat cheese.

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