GOAT CHEESE PIZZA RECIPE RECIPES

Steps:

• In a large bowl or the bowl of a stand mixer, combine water, yeast, honey, olive oil and mix until yeast is dissolved. Let sit about 10 minutes or until frothy.  Add 2 1/2 cups of the flour and salt, and stir or mix with a dough  hook on low speed until the dough comes together. With the dough hook or by hand, work in the remaining 1/2 cup flour, kneading until smooth, about 5 minutes. Brush bowl with olive oil and place the dough inside, turning to coat. Cover with a clean tea towel and let sit in a warm place until doubled in size, about 1 1/2 to 2 hours.Divide dough in half. If you are only making one pizza, place remaining dough in a zip-top bag. Refrigerate for up to 2 days or freeze until ready to use; thaw overnight before rolling and baking.Preheat oven to 450 degrees F. Preheat a 9 or 10-inch cast iron skillet in the oven or on the stovetop over medium heat.On a lightly floured pizza peel or cutting board, press or roll dough into a 10-inch round the same size as the base of your skillet. Take care that your surface is floured enough so the dough will slide around freely. Lightly brush edges with olive oil. Spread tomato halves in a single layer over dough, and sprinkle with mozzarella cheese. Gently slide the dough into the hot skillet. Bake for 10 minutes or until cheese is melted.Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Remove partially-baked pizza from the oven (be careful, the handle will be very hot!) and top with a mound of Brussels sprouts. Sprinkle with pancetta and goat cheese and return to oven for another 8 to 10 minutes, or until crust is golden brown and Brussels sprouts are crispy and browned around the edges. Remove from oven and let cool for 5 to 10 minutes before sliding onto a cutting board and slicing into serving size wedges.

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. 
• Preheat the oven to 425 degrees F. 
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. 
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. 
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. 
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.