Cornmeal, Goat Cheese and Muscadine Pizza

Need a lacto ovo vegetarian main course? Cornmeal, Goat Cheese and Muscadine Pizza could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 27g of protein, 33g of fat, and a total of 728 calories. For $3.51 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine. It is brought to you by Serious Eats. 15 people were impressed by this recipe. If you have flour, water, goat cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Try Goat Cheese Log with Muscadine Jelly, Make Your Own Goat Cheese for Goat Cheese, Sausage and Mushroom Wellington (or Pizza!), and Fig Flavored Goat Cheese, Cornmeal & Bacon Waffles for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine yeast, sugar and water in small bowl and allow to rest 5 minutes. Pour yeast mixture into bowl of stand mixer fitted with dough hook add olive oil, flour, cornmeal and 1 1/2 teaspoons salt. Mix at low speed until dough comes together, about 7 minutes. Transfer to oiled bowl, cover with plastic and allow to rise 2 hours at room temperature. 2 Heat oil in heavy-bottomed 8-inch stainless steel skillet over medium-high heat until shimmering. Add onions and season with salt and pepper. Cook, stirring frequently, until lightly browned, about 10 minutes. Add vinegar and cook additional 5 minutes until mixture is nearly dry and onions are deep brown. Transfer to small bowl and set aside. 3 Process goat cheese in food processor until smooth and creamy, scraping down sides of bowl as necessary, about 1 minute total. Add honey and 1/2 teaspoon salt and season until combined. 4 Adjust oven rack to middle position and preheat oven to 350 degrees. Punch down dough and divide into 4 pieces. Flatten each piece with fingers and place on single parchment-lined rimmed baking sheet. Poke each piece of dough 20 times with tip of chopstick to dock (don't break through dough). Bake until dough is golden brown, about 20 minutes. Remove from oven and spread 1/4 of goat cheese mixture on each dough disk, followed by 1/4 of onion mixture. Bake additional 5 minutes to warm cheese and onions. Apply the muscadines, cut side down, on top of onion. Return to the oven for 2 minutes to warm muscadines. Serve immediately.

 

Step by step:

1. 1

2. Combine yeast, sugar and water in small bowl and allow to rest 5 minutes.

3. Pour yeast mixture into bowl of stand mixer fitted with dough hook add olive oil, flour, cornmeal and 1 1/2 teaspoons salt.

4. Mix at low speed until dough comes together, about 7 minutes.

5. Transfer to oiled bowl, cover with plastic and allow to rise 2 hours at room temperature.

6. 2

7. Heat oil in heavy-bottomed 8-inch stainless steel skillet over medium-high heat until shimmering.

8. Add onions and season with salt and pepper. Cook, stirring frequently, until lightly browned, about 10 minutes.

9. Add vinegar and cook additional 5 minutes until mixture is nearly dry and onions are deep brown.

10. Transfer to small bowl and set aside.

11. 3

12. Process goat cheese in food processor until smooth and creamy, scraping down sides of bowl as necessary, about 1 minute total.

13. Add honey and 1/2 teaspoon salt and season until combined.

14. 4

15. Adjust oven rack to middle position and preheat oven to 350 degrees. Punch down dough and divide into 4 pieces. Flatten each piece with fingers and place on single parchment-lined rimmed baking sheet. Poke each piece of dough 20 times with tip of chopstick to dock (don't break through dough).

16. Bake until dough is golden brown, about 20 minutes.

17. Remove from oven and spread 1/4 of goat cheese mixture on each dough disk, followed by 1/4 of onion mixture.

18. Bake additional 5 minutes to warm cheese and onions. Apply the muscadines, cut side down, on top of onion. Return to the oven for 2 minutes to warm muscadines.

19. Serve immediately.

Nutrition Information:

covered percent of daily need