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Beet Pesto Pizza with kale and Goat Cheese

Beet Pesto Pizza with Kale and Goat Cheese

Ingredients

• 1 lb gluten-free pizza dough
• 1 cup beet pesto
• 2 cups kale leaves thinly sliced*
• 1.5 cups mozzarella cheese grated
• 2 ounces goat cheese

Instructions

1. Prepare the beet pesto and the pizza dough.
2. Preheat the oven to 415 degrees F.
3. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
4. Bake the dough for 5 to 7 minutes with no toppings.
5. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
6. Bake pizza for 20 to 25 minutes or to desired crisp.
7. Allow pizza to cool 5 minutes before serving.

Uncommon Ramen BBQ Chicken Pizza Bake

https://www.food.com/recipe/uncommon-ramen-bbq-chicken-pizza-bake-336753

Ingredients

• 6 ounces ramen noodles, any flavor
• 1 egg, beaten
• 1⁄4 cup parmesan cheese, finely grated
• 2 tablespoons vegetable oil
• 2⁄3 cup barbecue sauce
• 1 cup cooked chicken, chopped into 1/2 inch chunks
• 1 cup mozzarella cheese, shredded
• 1⁄2 red onion, thinly sliced
• 5 ounces canned mandarin orange segments, drained well

Instructions

1. Remove ramen noodles from their packages and cook in boiling water until just al dente (1-2 minutes). Save the flavor packets for another use.
2. In a large bowl, beat the egg and parmesan cheese.
3. Drain the noodles very well and add to the large bowl, mixing quickly to combine.
4. Preheat the oven to 450 degrees F.
5. Heat a 12-inch cast-iron skillet over a medium heat until hot. Once hot, add the vegetable oil and tilt the pan to coat the base and sides with it. Add the noodles to the skillet, using a fork to help you spread them out to cover the base in an even layer. Press down using a metal spatula to compact it down. Cook over a medium-low heat until golden and slightly crisp underneath.
6. Spread the BBQ sauce over the noodles, scatter on the chicken and mozzarella. Top with the onions and mandarin segments. Add any of the optional toppings now too.
7. Bake for 10-15 minutes until the cheese has melted and is starting to brown.
8. Remove from the oven and use a metal spatula to help loosen the pizza from the skillet. Slide-out into a cutting board, cut into wedges, and serve.
9. Note: you can also make two 9-inch pizzas from this recipe. The crust will be slightly thinner. Just use a 9-inch skillet instead of a 12-inch and only use half the cooked noodle mixture for each pizza base.

Grilled Four onion pizza

https://www.priestranchwines.com/recipes/Grilled-Four-Onion-Pizzas

Ingredients

• 8 ozs store-bought refrigerated pizza dough
• 2 garlic cloves, grated or minced
• 1 1/2 tsps freshly ground pepper
• 1 3/4 tsps kosher salt, divided
• 1 1/4 cups extra-virgin olive oil, divided
• 4 large leeks
• 4 green onions, sliced into 3 inch lengths
• 12 ozs fontina cheese, coarsely shredded
• 2 tbsps chopped fresh chives

Instructions

1. Preheat the grill to medium-high (450º). Divide pizza dough into 2 balls and let rest at room temperature until no longer stiff, 20 to 30 minutes.

Prepping:

1. Blend garlic, pepper, 2 tbsp oil, and 1/2 tsp of salt in a medium bowl

Cooking onions:

1. Heat remaining 2 tbsp oil in a large frying pan over medium heat. Add leeks and remaining 1/4 tsp salt and cook, stirring often, until softened, about 8 minutes. Add green onions and cook, stirring often, until wilted, about 3 minutes. Stir into a bowl of garlic oil.

Pizza dough:

1. Stretch each ball of dough into a 12 inch round and place on a lightly oiled sheet of parchment paper. Flip each dough round onto a preheated grill and then remove parchment paper. Grill, covered, until dough puffs, about 2 minutes. Transfer rounds to a baking sheet, grilled sides up.

Final Steps:

1. Sprinkle the grilled side of each round with 1 cup of cheese, then half of the onion mixture and half of the remaining cheese. Using a wide spatula, transfer pizzas to grill and cook, covered, 1 to 2 minutes. Then pop any large bubbles of dough (this keeps the pizza fairly flat so toppings stay on). Cook until browned and crisp on bottoms, 3 to 5 minutes more. Remove pizzas from the grill, sprinkle with chives and enjoy a glass (or 2) of our Grenache Blanc. Enjoy!