book Weeknight Vegetarian, by Ivy Manning. 1 teaspoon garlic powder. 5. Top with the potatoes, blue cheese, mozzarella, and rosemary, dividing evenly. Serves 4. 6. Bake the second pizza while enjoying the first one. For our recipe, we considered the fresh feel from the mix of beetroot, onion, radish sprouts and sweet potato and decided to go for our Castello Creamy Blue. 3. Spread the seasoned oil over the crust and top with the mushroom mixture and cheese. Divide the dough in half and roll it out on a lightly floured surface into two 10- to 12-inch (25- to 30-cm) rounds. Let stand at room temperature for 5 minutes. Instead of making homemade kale pesto, you can skip a step and use store-bought basil pesto here for equally delicious results. Spread the kale pesto evenly on the dough rounds. Good Food Deal View Recipe. Place a large cast-iron skillet on the top rack; preheat to 450 degrees F. Lightly dust a large rimmed baking sheet with flour. Meanwhile, carefully remove the skillet from the oven and add 1 tablespoon oil, mushrooms and onions (or scallions); stir to combine. Add the kale and cook until tender, 2 minutes. @2019 Williams-Sonoma, Inc. All rights reserved. 2. Set aside. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too. Position racks in upper and lower thirds of oven. Place the rounds on separate pieces of parchment paper. 4. Cut into 10 pieces and serve warm. With the machine running, slowly add the olive oil and blend until smooth. Stretch dough to fit the entire pan and brush with 1 tablespoon oil. Potatoes, when thinly sliced and sprinkled with rosemary and blue cheese, become a buttery treat that’s the basis of a delicious meatless Monday meal. Recipe from Good Food magazine, June 2017, New! This recipe is part of our free Healthy Diet Plan. Offers may be subject to change without notice. Return to the top rack and roast until the mushrooms are slightly browned and tender, 15 to 20 minutes. Season with salt and pepper. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden. Potato and Blue Cheese Pizza with Kale Pesto. 1 cup shredded part-skim mozzarella cheese. All Right Reserved. Spread the kale pesto evenly on the dough rounds. Find more simple, healthy meals for every night of the week in our Add the spinach, a handful at a time, and cook until just wilted but not soggy. Info. Everything you need for a delicious feast. 383 calories; protein 12.3g 25% DV; carbohydrates 40.9g 13% DV; dietary fiber 2.6g 10% DV; sugars 3.3g; fat 21.8g 34% DV; saturated fat 4g 20% DV; cholesterol 10.1mg 3% DV; vitamin a iu 262.5IU 5% DV; vitamin c 2.8mg 5% DV; folate 30.7mcg 8% DV; calcium 103.6mg 10% DV; iron 0.9mg 5% DV; magnesium 30.8mg 11% DV; potassium 439.4mg 12% DV; sodium 516mg 21% DV. Top with the potatoes, Sprinkle the pizza with pine nuts. Mix on medium speed until the dough is smooth and elastic, 4 to 8 minutes. this link is to an external site that may or may not meet accessibility guidelines. Preheat your grill to medium-high.Brush one side of the pizza dough with … Cut the potatoes in half, then place the cut sides down on a cutting board and cut into 1/8-inch (3-mm) slices. fantastic issues altogether, you just gained a new reader. (Alternatively, thinly slice the potatoes using a mandoline.). Place the pizza on the top rack and broil until the cheese starts to brown, 2 to 3 minutes. Add the onion and stir it through, then turn off the heat. For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Enter your email address to subscribe to Taste and receive new posts by email. Save 2 Tbsp of the buffalo sauce for your pizza but otherwise follow the recipe. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best! The Viral Recipes That Are Taking Over The... 1 cup (5 oz./155 g) all-purpose flour, plus more for rolling, 1 cup (8 fl. 2 plum tomatoes, chopped. 2 teaspoons dried oregano. Sprinkle the pizza with pine … Any sure? Cut the pizza into wedges and serve. The trick is partially cooking the crust before topping it, then cranking up the broiler to get a golden brown and crispy crust. Place the kale, cheese, garlic and lemon juice in a mini food processor or blender. oz./250 ml) warm water (about 120°F/52°C), 2 Tbs. Stir the remaining 1 tablespoon oil, sage, garlic, Italian seasoning, salt and crushed red pepper in a small bowl. Set your oven for 225 C/440 F and place a piece of parchment paper on top of an oven tray. This sheet-pan technique produces pizza that looks and tastes like it was made in a wood-fired oven. Place a pizza stone in the lower third of an oven and preheat to 450°F (230°C). Given the zesty overtones and sweet base, this soft blue cheese looks to add a sense of complexity and body to your pizza. When both pans are out of the oven, set the broiler to high. Slide one of the pizzas (still on the parchment) onto the baking stone and bake until the crust is golden brown and the cheese is bubbly, 15 minutes. Add the water and olive oil and stir until blended. Cover and let the dough rest for 10 to 30 minutes. Save my name, email, and website in this browser for the next time I comment. To make the dough, in a stand mixer fitted with the dough hook, combine both flours, the yeast, sugar and salt. While the dough is resting, make the kale pesto: Bring a small saucepan of water to a boil. Place the pizza on the top rack and broil until the cheese starts to brown, 2 to 3 minutes. Let the pizza dough rest for 20 minutes while you prepare the garlic blue cheese dip and preheat the grill. EatingWell may receive compensation for some links to products and services on this website. 2 tablespoons grated Parmesan cheese. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. 3 ounces crumbled blue cheese. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. extra-virgin olive oil, plus more for brushing, 2 cups (2 oz./60 g) packed chopped Tuscan kale, 1/2 cup (2 1/2 oz./75 g) crumbled blue cheese, 1 cup (4 oz./125 g) shredded mozzarella cheese. For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the … Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Text Ingredients. days in the past? 1 small red onion, thinly sliced and separated into rings. Spread the seasoned oil over the crust and top with the mushroom mixture and cheese. 1. Place your puff pastry … What may you recommend about your put up that youu made a few This vegetarian pizza is super-quick to make because the base is yeast free. 1 pound whole-wheat pizza dough, at room temperature, 12 ounces mixed mushrooms, such as oyster, maitake and/or shiitake, sliced (about 8 cups), © 2020 is part of the Allrecipes Food Group.