Pesto and Mushroom Pizza and Fig and Goat Cheese Pizza

photo (53)

So this week I chose to test out some different pizza topping combos with mixed results. You may be looking at the picture above and saying “Oh snap, she used pepperoni on her pizza. Way to go, you made this Kosher-ish thing last about 2 weeks; nice try”. Alas, they’re figs. On a related note figs photograph really well!

photo (44)

photo (56)I’m so artsy

Some notes; this recipe was really about the toppings, testing out flavors. I also was busy this week so yes, I bought frozen pizza dough.

aragorn

sweet brownSweet Brown just gets me

What I learned from this adventure, however, is that a single frozen pizza dough is too much for one 12 inch pizza. I’m a thin-crust pizza kind of girl. I mean, it worked out fine, but I generally prefer a thinner crust. If this is you, maybe slice the pizza dough in half or to 3/4 the size.

photo (48)

I’m also being super misleading by the photos I took because the Portobello pizza was definitely better (in my opinion). The fig pizza was good, but it just photographed way better so there are more pictures of it. The fig/goat cheese combo gave it a kind of dessert-like quality, especially with the thicker crust. In terms of savory though, the mushroom pizza wins this round hands down.

PORTOBELLO PESTO PIZZA

Ingredients

2 tbsp. unsalted butter
1 lb. interesting mushrooms of your choosing, sliced
¼ of a red onion, thinly sliced
1 cup pesto (again, I went with premade on this one)
1.5 cups provolone cheese, shredded (a rough estimate, I always end up putting extra cheese on my pizzas because cheese is the best)
½ cup grated Parmesan cheese
1 (or less) frozen pizza dough, DEFROSTED (take it out of the freezer the night before)

Directions

1. Heat oven to 500 degrees for at least 30 minutes.
2. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, (10 to 15 minutes). Remove from heat and set aside.
3. Turn the dough ball out onto a lightly floured work surface. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Begin to stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough. Transfer your prepared pizza dough to a parchment-lined pizza pan.
4. Spread the pesto over the pizza dough, leaving a thin border uncovered.
5. Spread the mushroom and onion mixture evenly over the pesto
6. Top with the provolone and Parmesan cheeses.
7. Place your pizza pan into the oven and bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes.

Original – http://www.browneyedbaker.com/2011/06/23/portobello-pesto-pizza/

FIG AND GOAT CHEESE PIZZA

Ingredients

1 cup grated mozzarella
100g soft goat’s cheese, crumbled (I definitely used the entire log of cheese though)
1/4 cup tomato sauce
7 ripe figs, thinly sliced
Extra virgin olive oil
2 tsp fennel seeds
1 (or less) frozen pizza dough, DEFROSTED (take it out of the freezer the night before)

Directions

1. Heat oven to 500 degrees for at least 30 minutes.
2. Slice the figs
3. Turn the dough ball out onto a lightly floured work surface. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Begin to stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough. Transfer your prepared pizza dough to a parchment-lined pizza pan.
4. Combine the cheeses with a fork and season with salt and pepper.
5. Spread pizzas with tomato sauce, followed by the cheese mixture. Arrange the sliced figs in a decorative pattern on top.
6. Drizzle with olive oil, sprinkle with the fennel seeds
7. Place your pizza pan into the oven and bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes.

Original – http://www.taste.com.au/recipes/3847/fig+goats+cheese+pizzas+vegetarian

TOGETHER

Make sure if you are using frozen pizza dough that it is defrosted BEFORE you start

Mushroom/fig 1
Mushroom 2, while cooking begin fig 2
Mushroom 3-6
Fig 3-6
Mushroom/fig 7

photo (51)

Mangia!

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2 thoughts on “Pesto and Mushroom Pizza and Fig and Goat Cheese Pizza

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