Best 8 Aarsis Ultimate Peach And Goat Cheese Pizza Recipes

SHRIMP AND GOAT CHEESE PIZZA

Steps:

• Pre-heat oven to 400 degrees.
• Spread Barbeque sauce onto Boboli.
• Sprinkle on goat cheese.
• Add shrimp, chopped bell pepper and red onion.
• Top with shredded cheese of your choice.
• Sprinkle Old Bay Seasoning on top of pizza.
• Heat on center rack in oven for 10-15 minutes or until cheese is melted.

HERB AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 450°.
• Place prepared pizza crust on a baking sheet.
• In a large skillet, heat olive oil and sauté onion for 5-8 minutes or until tender. Add sliced garlic, if using, and cook 1 more minute. Spread onions and garlic evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese.
• Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza.
• Return to oven and bake for 5-7 minutes more, or until tomatoes are hot and cheese has melted. Sprinkle parsley over top.
• Cut into wedges with a pizza cutter and serve!

PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS

Steps:

• Make dough and let rise:
• Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
• Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
• Shape dough:
• Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
• Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Top and bake pizzas:
• Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
• Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
• Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

GOAT CHEESE PITA PIZZA

Steps:

• Preheat oven to 450°F.
• Place pita on baking sheet, spread sauce to within 1/2 inch from edge.
• Crumble cheese on top.
• Sprinkle thyme, onion, olives and peppers and season.
• Bake until cheese melts, about 10 minutes.
• When out of oven sprinkle with lemon zest and parsley.
• Serves 2 as an appetizer, or 1 as an entree.
• NOTE: Veggies should be blanched to ensure tenderness.

ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
• Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
• Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
• Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
• Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
• Enjoy!

GOAT CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

VEGETABLE AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large non-stick frying pan, add the onion, pepper and zucchini and saute over a medium heat for 4-5mins. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat.
• Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goat cheese. Season with black pepper and bake for 10-12 mins, until the base is cooked through.

AARSI'S ULTIMATE PEACH AND GOAT CHEESE PIZZA

Steps:

• Prepare the baking sheet by lining it with aluminum foil and spray cooking oil.
• 2)Place the Naans adjacent to each other on the baking tray.
• 3)Place 4-5 slices of peach on each of these naans.
• 4)Drizzle some olive oil on top and sprinkle some black pepper.
• 5)Bake these naans in a preheated 350-degree oven for 12-15 minutes, or un till they form crispy bottoms.
• 6)Take the baking tray out of the oven.
• 7)Spread crumbles of goat cheese on each of these naans and drizzle warm honey, 1 Tbsp on each of them.
• 8)Place the baking tray back in to the oven and bake for 1-2 minutes on 350-degree until the cheese just starts melting. Do not overdo this.
• 9)Switch off the oven and remove the baking tray.
• Cut each naan in to 4 equal pieces and serve hot to enjoy it with your loved ones!