Goat Cheese and Garlic Pizza

Ample Bites had yet another request for a twist on pizza. This time for Friday Pizza Night we did Goat Cheese and Garlic Pizza which was amazing. The garlic is subtle and the caraway and tarragon are a different taste sensation. Give it a try!

Goat Cheese and Garlic Pizza
(Mark Kelly, 2012)

Serves 4

1 pizza dough, divided into equal crusts
Extra-virgin olive oil
2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
16 large garlic cloves, peeled, sliced horizontally
6 ounces plain goat cheese, crumbled
½ tsp tarragon
½ tsp caraway seeds

Prepare pasta dough and divide the dough into four equal crusts. Preheat oven to 425F. Preheat pizza stone for about 20 minutes.

Saute garlic and peppers in one tablespoon of oil until soft, stirring occasionally, until soft and the peppers are just beginning to brown, about 4 minutes.

Cover each crust with the vegetables, goat cheese and spices leaving a ½” rim. Brush the rim of each pizza with olive oil.

Bake each pizza for about 10-15 minutes or until the cheese is melted and crust is golden. Before serving, drizzle with oil and cut into wedges.

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Smoked Salmon and Chive Pizza

Not only is Friday Pizza Night but the Wednesday before Thanksgiving can be, too. Ample Bites made Smoked Salmon and Chive Pizza while preparing for the biggest dining holiday of the year.

Smoked Salmon and Chive Pizza
(Mark Kelly, 2012)

Serves 4

1 pizza dough, divided into equal crusts
Extra-virgin olive oil
2 cups Vidalia onions, thinly sliced
½ cup chives, chopped
½ cup smoked salmon, diced
Kosher salt
Freshly ground black pepper
6 ounces Fontina cheese, shredded

Prepare pasta dough and divide the dough into four equal crusts. Preheat oven to 425F. Preheat pizza stone for about 20 minutes.

Saute onions in one tablespoon of oil until soft, stirring occasionally, until soft and just beginning to color. Set aside to cool.

Spread onions over pizza crust. Sprinkle the cheese, chives and salmon over the onions.

Bake each pizza for 10-15 minutes or until the cheese is melted and crust is golden. Before serving, drizzle with oil and cut into wedges.

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Fennel and Sweet Onion Pizza

When Ample Bites made this pizza there was some skepticism about fennel as a topping. The fennel and the sweet onion were amazing together and the saltiness of the green olives and Asiago cheese provided a nice balance to the strength of the fennel. All in all Fennel and Sweet Onion Pizza with Green Olives was an excellent alternative pizza.

Fennel and Sweet Onion Pizza with Green Olives
(Adapted from recipe courtesy of Food & Wine, July 2012)

Serves 4

1 pizza dough, divided into equal crusts
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 fennel bulb, cut into 8 wedges
¼ cup dry white wine
¼ cup Pernod
1 cup chicken stock
Kosher salt
Freshly ground black pepper
1 large sweet onion, thinly sliced
1 pound shredded fresh Asiago cheese
8 large pitted green Sicilian olives, coarsely chopped
fresh basil leaves for garnish

Prepare pasta dough and divide the dough into four equal crusts.

In a skillet heat 1 tablespoon oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from heat and add the wine and Pernod. Return the pan to medium heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over medium low heat; turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.

In another skillet, heat the remaining oil over medium heat. Add the onion, cover and cook until softened, stirring once or twice, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes.

Preheat the oven to 500F. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes.

Place the pizza crusts one at a time on a preheated pizza stone. Brush the dough with a light layer of olive oil and spread ¼ of the cheese, followed by ¼ of the braised fennel, caramelized onion and olives over the dough leaving about ¾” around the perimeter uncovered.

Bake each pizza for 10-12 minutes or until the cheese is bubbling on top and crust is golden.

Before serving, drizzle with oil, sprinkle with basil and cut into wedges.

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Pesto and Ricotta Pizza with Prosciutto

Ample Bites first thought “Ricotta? That’s a desert cheese!” Wrong! This Pesto and Ricotta Pizza with Prosciutto is an amazing taste treat.

Pesto and Ricotta Pizza with Prosciutto
(Adapted from recipe courtesy of Carolina Cooking by Debra Zumstein and Wil Kazary, 2007)

Makes four 8-10 diameter pizzas

1 pizza dough, divided into equal crusts
½ cup Pesto Ricotta (see recipe below)
grated mozzarella
1 ripe tomato sliced
3 basil leaves, chiffonnade cut
4 slices prosciutto, sliced into 1” x 1” pieces
pine nuts

Pesto Ricotta
5 bunches fresh basil leaves, packed
¼ cup pine nuts
¾ cup extra-virgin olive oil
2 garlic cloves
2/3 cup grated Romano cheese
¼ cup ricotta

Prepare pasta dough and divide the dough into four equal crusts.

Preheat oven to 450F. Preheat a pizza stone on the lowest level of the oven for about 20 minutes.

To prepare the Pesto Ricotta: Place basil leaves, pine nuts, olive oil, and garlic in a food processor. Whip until well chopped and blended. Remove the mixture from the food processor into a mixing bowl. Using a rubber spatula, scrape the sides of the food processor clean. Fold the Romano cheese into the mixture. Add the Ricotta. Incorporate well and set aside for pizza.

Place a pizza crust on a heated pizza stone. Spread Pesto Ricotta evenly over the crust leaving about a ¾” uncovered rim. Brush the rim with olive oil. Top the Ricotta with tomato slices, prosciutto, and mozzarella. Cook for about 10 minutes until the crust is golden brown and the cheese has melted.

Garnish the pizza with the basil and pine nuts. Serve immediately

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White Bean Pizza with Prosciutto and Fontina

White Bean Pizza with Prosciutto and Fontina is an amazing alternative to the typical tomato sauce-based varieties of pizza. The prosciutto, rosemary and cracked red pepper give the pie a robust flavor. This is a new Ample Bites favorite.

White Bean Pizza with Prosciutto and Fontina
(Mark Kelly, 2012)

Serves 4

1 pizza dough, divided into equal crusts
4 Tbsp extra-virgin olive oil, plus more for drizzling
1 Tbsp unsalted butter
1 can (15-ounce) cannellini beans, drained and rinsed
1 tsp crushed red pepper
1 tsp chopped rosemary
2 ounces chopped sliced prosciutto
1 medium sweet onion, thinly sliced
6 ounces Fontina cheese, shredded

Prepare pasta dough and divide the dough into four equal crusts.

In a medium heavy skillet heat 2 tablespoons of oil and the butter over medium-high heat and caramelized the sliced onion, stirring occasionally, about 25 minutes.

Preheat oven to 425F.

In a bowl mash the beans along with the red pepper, rosemary and prosciutto.
Place the pizza crusts one at a time on a preheated pizza stone. Brush the dough with a light layer of olive oil and spread the bean mixture over the dough leaving about ¾” around the perimeter uncovered. Top the pizza with ¼ of the cheese and ¼ of the caramelized onion.

Bake each pizza for 10-12 minutes or until the cheese is melted and crust is golden.

Before serving, drizzle with oil and cut into wedges.

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