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Domino’s France Rolls Out Goat Cheese-Honey Pizza

Domino’s France Rolls Out Goat Cheese-Honey Pizza

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'Sweet Chevre Pizza' is the latest international oddity

Hot on the heels of the crazy new "Double Sensation" pizza being released by Pizza Hut in Singapore, its chief competitor, Domino's, has gone and rolled out a new offering that, while not quite as crazy, is sure to make plenty of folks scratch their heads.

It’s called the Sweet Chevre Pizza, and it’s in the process of being introduced by Domino’s across France.

As opposed to the Double Sensation, which somehow manages to combine three cheeses, salsa, bell peppers, mushrooms, turkey ham, chicken sausage, pepper Alfredo sauce, smoked chicken, and zucchini (whew), this one actually sounds pretty tasty. According to Brand Eating, the crust is topped with a layer of crème fraîche, then followed up with mozzarella, goat cheese, bacon lardons, onions, and honey.

That flavor combination — bacon, goat cheese, and onions — is very popular in French cuisine, and tarts and quiches that combine all three are French restaurant mainstays. Cheese plates worldwide feature goat cheese livened up with a drizzle of honey as well, so all these ingredients actually should work well together.

It sells for €6.99, or about $9.30.

Rustic Pizza with Goat Cheese and Balsamic Reduction

I don&rsquot know about you, but pizza is my weakness. I absolutely love pizza and all of the amazing combinations that it can be. I decided to take inspiration from one of my favorite pizza places for this combination and have fallen head over heels in love with it.

I&rsquom calling it a Rustic Pizza because of all of the amazing earthy flavors this pizza has. Add some caramelized onions, mushrooms, crumbled sausage, mozzarella AND goat cheese then go ahead and top with some arugula and drizzle with a balsamic reduction. I&rsquoll give you a second to take that all in&hellip

The combination of the mozzarella and the goat cheese make for this awesome gooey, smoky, and cheesy combination that go perfectly with the caramelized onions and mushrooms. I haven&rsquot always been the biggest goat cheese fan, but this is a perfect way to introduce the flavors to your palate. It&rsquos subtle, but adds so much depth to the flavor. You&rsquoll thank me once you try it!

There also isn&rsquot a sauce for this pizza, but it doesn&rsquot need it. Just add a little olive oil and S+P top with the rest of the ingredients. There&rsquos enough flavor there that you won&rsquot miss a sauce.

I&rsquom convinced that this would also make the most amazing breakfast pizza. Imagine it now. Crack a few eggs on top of the cheese and let them cook so they&rsquore nice and over easy. Pretty sure that would be next level. Please let me know if you #putaneggonit and show it off on Instagram!

You can even cut this into small squares and serve it as an appetizer. I&rsquom mostly just all about trying to eat this at as many meal and occasions I can. Try it and I&rsquom sure you&rsquoll agree!

French Bread Pizzas

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like.

Add whatever toppings you'd like on top of the cheese!

Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.

Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

These are the facts of the case and they are undisputed: Sometimes we humans can&rsquot spend four hours making dinner. In fact, sometimes we humans can&rsquot spend two hours making dinner. Along those lines, sometimes we humans can&rsquot spend one hour making dinner.

Especially if we humans have a houseful of kids and dogs, soccer practice (yes, it has already begun), football meetings (yes, they have already begun), and a million and four things going on.

Last night was one of those nights. So I made French Bread Pizzas!

And all the problems of the world were solved.

The thing about these French Bread Pizzas is&hellipI didn&rsquot even use French bread! I used these good ol&rsquo deli rolls, because that&rsquos what I have available in my smalltown grocery store, Maynard. If you can find small baguettes or crusty sandwich rolls, those would be good.

But these work just fine, too!

And I&rsquom sorry I called you Maynard.

Then I just grabbed a whole bunch of stuff from my fridge and pantry! Some I wound up not using, other things (not pictured) I brought in at the last minute. Variety is the spice of life with these babies.

The first thing I got started were some caramelized onions: I violently threw some butter in a skillet over medium heat&hellip

Make the crostini!

Crostini are so easy to make: they’re simply toasted baguette slices that bake for 10 minutes until they’re as crispy as a cracker! You don’t even need any oil to make them. Here’s what to do:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Slice a baguette diagonally into thin slices. Place the slices on a baking sheet in a single layer. No oil needed!
  • Bake for about 10 minutes. The exact timing will depend on the age of the baguette and thickness of the slices. Let them cool to room temperature so you can…top them!

Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza

By Eitan Zerykier
Valley Stream, New York

Everyone who tastes this pizza is taken by it's combination of creamy, tangy and crispy flavors and textures. Adapted from a Panini recipe, this pizza's surprisingly light, fresh toppings and healthy carbs has made it our go-to dish for breaking a fast. It is also perfect for brunch, a casual lunch, or a dinner side for any night of the week. It is especially great because the dough can be kept in the fridge in advance and the pizza made within minutes!"
Eitan has provided a picture of his son making this basic dough- "because it is so easy. This is the very best and most basic pizza dough I know of. It's a snap, and so good!"

Pizza Dough:
3 1/4 cups lukewarm water
1/4-cup olive oil
1 tablespoon Red Star Platinum Yeast
1 to 1 1/2 tablespoons kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour

Crumbled goat cheese and fresh sliced peaches to cover

Mix the salt, yeast, sugar and olive oil to dissolve in lukewarm water. Then add the flour and mix with a wooden spoon or dough whisk. Don't knead. Just mix until all dry flour is incorporated.

Allow to rise for 2-3 hrs. or until the top levels out. (At this point, dough can be kept in the fridge for up to two weeks.)

Meanwhile, preheat oven to 550. Using a baking stone is best, but not necessary.

Cut about 1/4 lb. of dough per personal pizza and 1/2 lb. for a 10" pizza. Dip the dough into fresh flour and shake off excess, then shape and cloak into a ball. If removing from the fridge, allow 20 minutes for ball to rest before shaping with a rolling pin into a 1/8-inch thick disc. If using freshly risen dough, you can roll immediately to a 1/8-inch thick disc. It is easiest to both roll out the dough and transfer to the oven on parchment paper, and if the dough is too cold and springy, let it rest for 5 minutes and return and try again.

Top the pizza with goat cheese and fresh sliced peaches.

Transfer the pizza into the oven and remove the paper after 7 minutes, or when the pizza slides off and no longer sticks to the paper.

Remove the pizza according to your preference, when the crust begins to stiffen, or later when it is crispy and begins to brown around the edges.

While it bakes, Mix equal parts Dijon mustard and honey. Drizzle on the pizza immediately after removing.

Recipe Summary

  • 1 CAULIPOWER® Cauliflower Pizza Crust
  • 4 teaspoons olive oil, divided
  • 1 large carrot, thinly sliced on the diagonal
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ medium red onion, thinly sliced
  • 4 ounces goat cheese, at room temperature
  • 1 egg yolk
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • salt and ground black pepper to taste
  • 2 teaspoons honey
  • 1 cup baby arugula

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.

Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.

Roast in the preheated oven for 10 minutes.

While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.

Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).

Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.

Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.

While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.

Homemade Pan Pizza Dough

Who can argue with pizza night? This recipe for a pan pizza dough is soft and doughy and one the entire family will enjoy. It is easy to make and is just waiting for your favorite pizza toppings. The dough is made with yeast and will rise a bit while baking, giving it that signature pan pizza crust.

You can bake the pizza in a skillet like traditional pan pizza or use just about any oven-safe pan you have in the kitchen. There is no need for fancy pizza pans or baking stones to make a delicious pizza.

The number of ​pizzas you can make with this recipe will vary based on the size of the skillet or pan you choose to use. You may even have leftovers that can be frozen for the next pizza night.

You should be aware that because it uses yeast, this pizza dough needs to rise. This adds time and you will need to plan ahead. Allow yourself about 2 to 3 hours to prepare the dough for the best results. Don't worry, most of that time you don't have to do anything but wait, so it won't ruin your day.

Goat Cheese Appetizer with Honey, Fig & Pistachios

Goat Cheese Appetizer with Honey, Fig & Pistachios- This is my “go-to” easy appetizer! So many people have asked me for the recipe but here’s the beauty…you don’t even need one! It’s four simple ingredients and takes only 5 minutes to whip up.

It really doesn’t get any easier than this! Need a quick appetizer idea for a family get together? Something easy to take to the neighborhood BBQ? You can have this prepared and ready to serve in about 5 min.

Just four simple ingredients. Rich, creamy goat cheese is rolled with roasted pistachios, honey and fig.

I accidentally discovered that it’s possible to heat fig spread and use in many different recipes. I was wanting to make a fig balsamic dressing for my Grilled nectarine and Chevre salad and I was out of the fig balsamic vinegar I wanted to use in the dressing. But I did have a jar of fig spread (usually sold in the cheese section of the grocery store). I wanted it to be a more liquid consistency so I popped it into the microwave..and voila! yummy sweet figgy goodness!

It’s the perfect addition to this versatile, quick easy appetizer.

Here’s how easy it is to make this Goat Cheese Appetizer with Honey, Fig and Pistachios-
1. Chop up pistachios and place them on plate. You can add a few dried cranberries if you’d like
2. Roll a goat cheese log on the pistachios to coat the cheese with nuts. Place on a serving tray.
3. Drizzle with honey.
4. Place fig spread in microwave for 10-15 seconds and drizzle over goat cheese.

Domino's Korea Goes Overboard With Cheese Bun Pizza

Fast food pizza chains have something of an obsession with throwing weird stuff inside of crusts. Why use just bread when pockets of cheese, pepperoni or anything else will do? This is just something we've learned to live with, however in other parts of the world this obsession is even more extreme. Case in point: this new pizza from Domino's South Korea.

The Churrasco Cheese Roll is something of a World Cup tie-in, although you wouldn't know it by the ingredients. This pizza features actual cheese buns for the crust (if you can call it that.) The pie is then topped with chimichurri-seasoned steak, mozzarella, gouda, sun-dried tomatoes, mango-habanero sauce, onions, green peppers and mushrooms. Oh yeah. Those cheese buns? They are also filled with bacon.

This bizarre, yet intriguing, mix is available now for the culinary adventurers out there.

Ingredients of Goat Cheese Bacon Pops

  • 10 slices bacon
  • 1 cup chopped parsley
  • 1 pinch chilli flakes
  • 220 gm cream cheese
  • 1/2 teaspoon virgin olive oil
  • 1 cup halved pecan
  • 1/2 cup dried cranberries
  • 2 tablespoon honey
  • 220 gm cheese- goat cheese

How to make Goat Cheese Bacon Pops

Step 1

To begin with, place a pan on medium flame, grease it will olive oil and cook the bacon slices until they change color and become crispy. Pat dry with paper towel and remove all the possible moisture and keep aside.

Step 2

Next, take a blender and put goat and cream cheese, honey along with chili flakes. You can also add a pinch of black pepper if you want. Blend until you get a smooth consistency. Once done, transfer in a bowl and put the mixture in the refrigerator for about half an hour or until its texture becomes somewhat firm.

Step 3

In the meanwhile, prepare another filling by blending the dried cranberries and unsalted pecans for about 2-4 seconds. The crumbled mixture is then to be mixed with parsley and bacon only to be blended for another 3 second. Make sure to not to lose the crumbly texture of the mixture.

Step 4

Take out the cheese mixture and roll out few balls, covering it with the cranberry-pecan mixture properly. Repeat the same procedure with the rest of the mixture. Serve and enjoy.

20 things to do with fresh goat cheese

1 Zucchini rolls with herbed goat cheese and red pepper: Using a mandoline, slice 2 zucchini lengthwise into 12 to 16 long strips about 1/8-inch-thick. Arrange slices on a double thickness of paper towels and sprinkle both sides with salt (about 1 teaspoon total). Let sit 15 minutes, then pat slices dry with a towel. Blend 4 ounces of goat cheese with 1 tablespoon snipped chives, 1 teaspoon chopped fresh thyme, ½ teaspoon black pepper and a pinch of cayenne pepper. Spread each slice of zucchini with the goat cheese mixture. Place a strip of jarred roasted red pepper and a few 2-inch sections of chives over the cheese at the end closest to you, positioning them so that they hang over on one side of the zucchini. Roll up tightly, beginning at the chive and pepper end. Stand the rolls upright on a platter. Refrigerate before serving. Makes 6 to 8 servings.

2 BLT sandwich with goat cheese: Spread toasted sandwich bread with 1 tablespoon of softened goat cheese. Layer on 2 slices of cooked bacon (trimmed to fit), sliced salted tomatoes and Bibb lettuce. Top with another slice of bread spread with goat cheese.

3 Goat cheese eggs: Top scrambled eggs with goat cheese and chopped herbs, or use cheese as an omelet filling. Top huevos rancheros with goat cheese.

4 Spread for bread or crackers: Gently fold a tablespoon or two of your favorite pesto into plain chevre. Use as a cracker spread. Alternatively, you can buy a flavored goat cheese and skip the kitchen work.

5 Orecchiete with mixed greens and goat cheese: Toss a 5-ounce bag of Mediterranean salad greens with 6 tablespoons of slivered, oil-packed, sun-dried tomatoes, 3 ounces goat cheese and ½ cup parmesan cheese. Boil 4 cups of orecchiete in salted water reserve 1/3 cup of the cooking water before draining. Empty the hot pasta over the greens and toss until greens are wilted. Add all or some of the reserved cooking water to make more of a sauce. Season with freshly ground pepper and sea salt to taste. Serve immediately. Makes 4 servings.

This idea is adapted from Everyday Pasta (Clarkson Potter, $32.50)

6 Finger sandwiches: Substitute goat cheese for cream cheese in finger sandwiches. Fill the sandwiches with goat cheese, cucumber and herbs (basil or mint) or with smoked salmon and dill.

7 A breakfast spread: Hot biscuits, scones, toast and French toast are great spread with plain or flavored fresh goat cheese. Top with your favorite jam or marmalade if you like.

8 Potatoes: Stir crumbled goat cheese into hot mashed potatoes until melted. Substitute crumbled goat cheese for sour cream on a baked potato.

9 Grits or polenta: Stir crumbled goat cheese into hot polenta or grits until melted.

10 Crostini or bruschetta: Spread goat cheese on toasted French bread rounds and top with your choice of roasted red pepper, olives, sun-dried tomatoes, bottled caponata or grated lemon zest and toasted nuts.

11 Sliders or burgers: Top mini or full-size burgers with goat cheese and caramelized onions.

12 Goat cheese truffle hors d'oeuvres: Form goat cheese into 3/4-inch balls and roll in fresh chopped herbs.

13 Fennel and goat cheese salad: Thinly slice a large fresh fennel bulb (tops discarded). Toss with fine sea salt to taste and 3 tablespoons extra-virgin olive oil. Top with 4 ounces crumbled goat cheese and freshly ground pepper.

This idea comes from Marcella Says (Harper Collins, $29.95).

14 Tomato salad with goat cheese: Crumble goat cheese over sliced tomatoes drizzled with a balsamic vinaigrette. Sprinkle with chopped fresh herbs.

15 Goat cheese with pasta: Cook 8 ounces of pasta, reserving about 1/4 cup of the pasta cooking liquid. Toss the pasta and liquid with 4 ounces goat cheese and 2 to 3 tablespoons of pesto. Serve with parmesan cheese. Makes 4 servings.

16 Quesadillas or enchiladas: Use half goat cheese and half Monterrey Jack cheese when making quesadillas. Top enchiladas with crumbled goat cheese.

17 Pizza: Substitute crumbled goat cheese for mozzarella cheese as a pizza topping.

18 Soups: Top soups (such as tortilla, green pea, carrot, squash, tomato or potato) with goat cheese just before serving.

19 Dessert cheese platter: Serve goat cheese with fig jam, salted smoked almonds, raisins and sesame crackers.

This idea comes from Jill Bates, executive pastry chef, Fearing’s at The Ritz-Carlton.

20 Chocolate topping or fondue: Combine 8 ounces coarsely chopped bittersweet chocolate with 5 tablespoons heavy cream and 4 ounces fresh goat cheese. Place over medium heat and stir until melted. Use warm as a dip for strawberries or as topping for pound cake or angel food cake.

Watch the video: Recipe for Fig u0026 Goat Cheese Pizza: Pizza Pies (May 2022).