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Goat Cheese Pesto Pizzas with Arugula and Parmesan https://www.metro.ca/userfiles/image/recipes/pizza-fromage-chevre-pesto-roquette-10735.jpg PT25M PT15M PT40M
Preheat oven to 450°F.Flour a work surface and hands.Stretch the doughs gently, avoiding tearing (or using a rolling pin).Place the doughs on a baking tray lined with parchment paper.Brush the edge of the doughs with olive oil.Finely slice the onion and the tomatoes.Spread the pesto evenly over the doughs and garnish with onions and tomatoes.Crumble goat cheese on top.Bake for 10-15 minutes until pizzas are golden and crisp.Meanwhile, combine the arugula with the lemon juice and basil leaves.Remove the pizza from the oven and garnish with the arugula mix.Top with parmesan and serve.Source: Missfresh.com
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4 g basil 1/2 lemon 1/4 tasse (60 ml) unbleached flour 1/3 cup (80 mL) goat cheese 1 Tbsp. (15 mL) olive oil 1 red onion 20 g parmesan 4 Tbsp. (60 mL) basil pesto 2 pizza dough 2 cups (500 mL) arugula 120 g cherry tomatoes
Goat Cheese Pesto Pizzas with Arugula and Parmesan

Goat Cheese Pesto Pizzas with Arugula and Parmesan

Rate this recipe
2 Votes
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4 g
    basil
  • 1/2
    lemon
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  • 1/4 tasse
    (60 ml)
    unbleached flour
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    2.5 kg SELECTED VARIETIES

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  • 1/3 cup
    (80 mL)
    goat cheese
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    red onion
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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 20 g
    parmesan
  • 4 Tbsp.
    (60 mL)
    basil pesto
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  • 2
    pizza dough
  • 2 cups
    (500 mL)
    arugula
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


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    3 PK, PRODUCT OF U.S.A.


    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 120 g
    cherry tomatoes
Imprimer ma sélection

Preparation

Preheat oven to 450°F.

Flour a work surface and hands.

Stretch the doughs gently, avoiding tearing (or using a rolling pin).

Place the doughs on a baking tray lined with parchment paper.

Brush the edge of the doughs with olive oil.

Finely slice the onion and the tomatoes.

Spread the pesto evenly over the doughs and garnish with onions and tomatoes.

Crumble goat cheese on top.

Bake for 10-15 minutes until pizzas are golden and crisp.

Meanwhile, combine the arugula with the lemon juice and basil leaves.

Remove the pizza from the oven and garnish with the arugula mix.

Top with parmesan and serve.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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