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Recipe: Goat's Cheese Cream Sauce Pizza

The (Cyber) Bag of Weasels

bread and puppet

"About as much fun as a bag of weasels"...when I first saw this Irish adage, it made me think of the life of a writer: sometimes perilous, sometimes painful, certainly interesting. My paper journal has always been called "The Bag of Weasels." This is the Bag of Weasels' online home.

Recipe: Goat's Cheese Cream Sauce Pizza

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sally and jack
When I create a recipe that I really like, I like to write it down, else I'll never remember how to make it again. So why not write it down in my journal where others can try it too if they want?

I am the pizza cook in the family, and Bobby says he thinks this is his favorite of my pizza recipes so far.

Recipe makes 2 10-inch individual pizzas

2 10-inch pizza crusts, pre-baked (however you prefer to prepare them)
4 Tbsp. oil from sun-dried tomatoes (plain olive oil will work if you don't have this)
2 cloves garlic, diced
1/4 cup flour
2 cups milk
1 cup goat's cheese, cut into cubes
2 Tbsp. olive oil
1 medium candy onion, sliced julienne
5 white button mushrooms, sliced
Splash of white wine (optional)
2 tsp. each fresh rosemary, oregano, and marjoram
3 large sun-dried tomatoes in oil, chopped
2 green onions, chopped

  1. Scoop out 4 Tbsps. of oil from the jar of sun-dried tomatoes and toss with the diced garlic in a small saucepan. Saute over medium heat until the oil is bubbling.

  2. Add the flour and whisk until it forms a smooth, thick paste. Cook for about two minutes more.

  3. Gradually whisk in the milk and mix until smooth. Continue to cook until the mixture begins to boil. Add the cheese, and continue cook and stirring until the cheese is melted and the mixture is smooth.

  1. Saute the candy onion and olive oil in a small frypan, covered, over medium-high heat. Stir the onions occasionally so that the brown evenly.

  2. When the onions begin to caramelize, toss in the mushrooms and mix together. Continue to heat for another few minutes until the mushrooms are hot. Deglaze with a splash of white wine, stir together, and cook for another minute.

  1. Spread a layer of sauce on the pre-baked pizza crusts.

  2. Sprinkle with the fresh herbs and sun-dried tomatoes.

  3. Top with onion and mushroom mixture.

  4. Bake on 400 for another five minutes or so.

  5. Remove from oven and garnish with green onions.

This post was originally posted on Dreamwidth and, using my Felagundish Elf magic, crossposted to LiveJournal. You can comment here or there!

  • (no subject) -
    • Go for it! :D I only recently developed a taste for breakfast foods (mostly because my husband is an amazing breakfast cook who sneaks things that I like [raspberries] into things that I don't [pancakes] so that I eat them), so most of my life, I ate things like ravioli, pizza, and steak subs for breakfast. (The latter, obviously, before I became a vegetarian! :) I could go for a piece of this pizza now too, though it is approaching lunchtime here.
      • (no subject) -
        • I don't like sweets, which is why I don't like most breakfast foods, because they seem to me to be dessert in disguise. :) I do like pancakes with bitter chocolate chips in them, or some kind of tangy fruit, like raspberries. And then butter but no more than a drizzle of maple syrup, just to moisten them a bit.

          I do like eggs, but I'm picky about them too. I only like them scrambled or omelet-style, and they have to be well done but not overdone. I'm very picky! :) My husband has cooking breakfast for me down to a science now.

          I'm usually the trashcan in the family--everyone passes their leftovers down to me!
  • Do you keep the sun-dried tomatoes in oil? The usual thing here is to soak them in water (or wine) before using them (do you say " soak" for foods? I've realized my kitchen vocabulary is sadly lacking. I had to look up marjoram - again). Anyway, the recipe sounds very tasty. I'll try it.
    • Most sun-dried tomatoes here are sold in olive oil, but we store our homemade in olive oil as well. "Soak" is perfectly appropriate for foods! :) And I'd bet that most people in the U.S. don't know what marjoram is. I didn't until I started growing herbs and kept seeing it being sold in garden shops, then realized it was in our spice rack too. So I tried it in pasta one night. It's related to oregano, but much milder in taste.
  • Mmm, that sounds good! I might try it over pasta instead of pizza! Maybe if I get REALLY motivated I'll even make my own not!sun-dried tomatoes with the bumper crop my roommate grew in the backyard.

    What type of goat cheese did you use?

    Re: Breakfast. We made lemon ricotta pancakes, topped with lemon curd and raspberries that you might like. Not especially sweet, and I wouldn't add maple syrup at all!
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