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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