Best Goat Cheese Tomato And Basil Pizza Recipes

Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil image

Provided by Bobby Flay

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper
1/2 cup extra-virgin olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt

Steps:

Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL image

Categories Tomato Bake

Number Of Ingredients 21

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows
Tomato-Red Pepper Sauce:
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper
Red Chili Oil:
1/2 cup extra-virgin olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt

Steps:

Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Tomato-Red Pepper Sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. Red Chili Oil: In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

Goat Cheese, Tomato, and Basil Pizza image

Provided by Sharon123

Categories Cheese

Time 28m

Yield 12 wedges

Number Of Ingredients 11

1 (12 inch) prepared pizza crust (Boboli is good)
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon fresh ground pepper
2 medium tomatoes, thinly sliced
1/2 medium sweet onion, thinly sliced and separated into rings
3 tablespoons ripe olives, pitted, sliced
4 ounces goat cheese, crumbled
1 tablespoon snipped fresh oregano, crushed or 1 teaspoon dried oregano
1 tablespoon fresh basil, torn or 1 teaspoon dried basil
2 tablespoons toasted pine nuts

Steps:

Place pizza crust on a lightly greased baking sheet.
In small mixing bowl combine olive oil, garlic, and pepper.
Brush generously over the crust.
Bake in a 400*F. oven for 5 minutes.
Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust
Top with the sliced onion and olives.
Crumble the goat cheese over the tomato slices
Sprinkle with oregano and basil.
Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens.
Remove pizza from the oven.
Sprinkle with toasted pine nuts.
Cut into wedges and serve. Enjoy!