Best Goat Cheese Pizzas With Indian Spiced Tomatoes And Mustard Greens Recipes

INDIAN SPICED TOMATO MARGHERITA PIZZA

Steps:

• Preheat the grill to 400 degrees F.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve.
• Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
• Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
• Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
• Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
• Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

GOAT CHEESE PIZZAS WITH INDIAN-SPICED TOMATOES AND MUSTARD GREENS

Steps:

• For topping:
• Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• For flatbreads:
• Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
• Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
• Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
• Available at specialty foods stores, Italian markets, and some supermarkets.