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Sun-blush tomato, red pepper and goat cheese pizzas recipe

Sun-blush tomato, red pepper and goat cheese pizzas recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Vegetarian pizza

This is an easy yet impressive looking starter or nibble which works well for casual gatherings as well as more formal ones. Best made with a fresh, rindless goat cheese that easily crumbles.

43 people made this

IngredientsServes: 32

  • 4 pitta breads
  • 300g (11 oz) fresh goat cheese, crumbled
  • 200g (7 oz) jarred roasted red peppers, drained and chopped
  • 100g (4 oz) sun-blush tomatoes marinated in olive oil, drained and chopped
  • salt and freshly ground black pepper to taste
  • good handful fresh basil leaves, torn
  • 100ml (4 fl oz) balsamic vinegar, or to taste

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 200 C / Gas mark 6. Separate the pitta breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each.
  2. Place the separated pitta rounds onto baking trays. Generously sprinkle goat cheese, red peppers and tomatoes onto each one. Season with salt and pepper to taste.
  3. Bake the pizzas for 15 minutes in the preheated oven, or until the pitta is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil and drizzle with balsamic vinegar. Cut into quarters and serve hot or warm.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (34)


Simply Fantasic! I used the mini pita's instead so that there were little individual pizzas. I blended all the ingredients together in the food processor including 3/4 of the cheese. I then spooned the mixture onto each mini pita and topped with some extra goat cheese. I also added about 2 Tablespoons of pesto to the mix. Everyone really loved it and I just kept popping them in my mouth!! I will definetly make these again.-27 Dec 2005


This is a truly versitile is easy enough for casual or last minute get togethers yet it will hold its own at more formal events. I recommend reducing a good balsamic vinegar by about 2/3 and then drizzling it on top of adds depth to the flavor!-05 Jan 2004

Archive 2012

Phew! That’s Christmas over again for another year. We’re all settling back into a routine and there’s a palpable sigh of relief in many houses, no unrealistic expectations, no feelings of guilt, just settle down and maybe re-evaluate our life style and plan to plant a few vegetables maybe an apple tree…

Or maybe build a little chicken coop, and get a few hens. The wholesome left over household scraps of food can be fed to your hens who will reward you with the most delicious eggs a few days later. They must have grass otherwise the eggs will be not be anything like as good or as nourishing. The chicken coop can be moved around your lawn every few days so they have fresh grass and the manure will benefit your lawn so its ‘win win’ all the way.

My New Year resolution is to learn how to type – just as much of a mystery to me as cooking is to many others. What’s your challenging resolution? Could it be in the kitchen? If you can’t cook, just learn how to cook, somehow, somewhere, it’s the easiest way to be happy, save money, keep healthy, endear you to your family and friends and cut down on garbage. The latter is because when you can cook there’s no need for cans and packets, plastic wrap or polystyrene trays. Just buy beautiful fresh ingredients when they are least expensive and in season and give the trimmings to your hens.

Take one step at a time – one practical suggestion to improve the family diet. Ban breakfast cereals, virtually without exception they are full of sugar and salt, empty calories and despite what it says on the packet are far from nourishing.

Much better to follow Michael Pollen’s advice – ‘Don’t eat anything your great grandmother wouldn’t recognise as food.’ So let’s start with breakfast – the only food your great grandmother might recognise is porridge and its every bit as nourishing now as it was then, particularly if you buy Macroom stone-ground oatmeal. I’m also a big fan of Kilbeggan organic porridge, and of course Flahavans oatmeal is a wonderfully nutritious and satisfying food. Eat it as porridge with soft dark brown sugar and whole milk or incorporate it into a muesli or granola – so easy to make yourself. The second little decision that can have a major influence on the family diet is to eliminate squishy sliced pan totally from your diet.

Make it your total priority for 2013, ask a friend or neighbour to teach you just one dish at a time, maybe barter babysitting, mending, dog walking in exchange – no money need change hands.

Cooking really isn’t ‘rocket science’, like so many other skills in life its all about confidence and the quality of the raw materials and you do need some basic kitchen kit. You simply can’t cook without a few basic utensils. Buy them one at a time and the very best you can afford – they should be good enough to last a lifetime. I often give a present of ICM Pentole saucepan as a wedding present to young couples – not very romantic you might say – well I disagree, they will bless me every day when they cook in a beautiful stainless steel saucepan with 5 layers in the base so its almost impossible to burn something and if you do, it can be cleaned easily plus you will pass the saucepan on to grandchildren.

Happy cooking, may 2013 bring the blessing of many delicious meals around the kitchen table with family and friends.

Sun-blush tomato, red pepper and goat cheese pizzas recipe - Recipes

going on vacation for two weeks can really increase your urge to stand over a hot stove for hours on end and create luscious home-cooked meals for the ones you love. or maybe it's just me. the food in vegas and tucson was amazing, of course, but nothing compares with making something yourself. and you just can't do that on vacation, you know?

when i got back i felt like i'd never seen my cookbooks before! i had a mini love affair with all of them and resolved to try something new from one in particular nigella lawson's nigella express. this book has countless ideas in it for fast and weeknight-friendly meals, as well as little suggestions for special items. one of the latter spoke to me: the moon-blush tomatoes.

sun-dried tomatoes (or sun-blush tomatoes as the brits will have it) are something we use quite a lot of in our house, as vj is partial and i adore their thick sticky sweetness. however, nigella has a suggestion for making them yourself at home to save money and keep things a little more natural. if you have the book you can use the recipe there, it's truly genius and requires almost no work on the part of the cook. if you don't have the book you can follow my suggestions for quick roasting tomatoes at home, or you can simply soak some store-bought sun-dried tomatoes in warm water to soften them up for a while and use those. regardless of which option you choose, the tart sweetness is what you are really looking for here.

sweet and savory spaghetti

1 batch moonblush tomatos (or one batch for the quick roasted tomatoes below)
5 ounces of goat cheese (we used the garlic and herb)
one large bunch of basil, sliced into ribbons or torn
one pound of spaghetti (or other thick pasta, angel hair would be too delicate here)

cook the pasta in a large pot of boiling water per the package directions. once it's cooked, drain it reserving a small amount of the cooking liquid (about a cup) and set aside. warm up your tomatoes in the same pot that you used to cook the pasta, and then add the pasta back in and crumble in the cheese and basil. mix to combine and serve immediately. you can top with basil and little knobs of goat cheese if you have any left over.

quick roasted tomatoes:

two bunches cherry tomatoes on the vine, or two cartons cherry tomatoes
about a tbsp. of your favorite herb mix (i used herbes de provence)
olive oil
about a tsp. of sugar

heat your oven to about 425 degrees. cut the tomatoes in half and place them on a rimmed baking sheet with the cut sides up. sprinkle over a small amount of olive oil and then evenly top with the herbs and sugar. then salt and pepper (to taste) and bake for about 30 minutes. keep an eye on them, it's hard to determine the amount of time they'll need since the size of the tomatoes and the heat of each oven will vary.

nigella makes several suggestions for alternate ways to use the moon-blush tomatoes, and they would apply to the quick roasted tomatoes as well. spreading them on toast would be lovely, though mixing them into a salad would also work. play around with the flavors and see how you can make them work for you.

Brussels Sprout Salad with Avocado and Toasted Pecans

Pumpkin seeds or hazelnuts would be good here also. If separating the leaves of the Brussels sprouts is too much of a mission, just shred them finely instead, however the individual leaves look and taste great.

(450g) 1lb fresh Brussels sprouts, leaves separated

2 ripe but slightly firm avocados

1 – 2 blood oranges (depending on size)

25 – 50g (1 – 2 oz) pecans, toasted

salt and freshly ground pepper

finely grated zest of 1 preferably organic lemon

2 tablespoons squeezed lemon juice

6 tablespoons extra virgin olive oil

salt and freshly ground black pepper

Whisk all the ingredients for the salad dressing together.

Pre-heat the oven to 180ºC/350°F/Mark 4. Toast the pecans in a single layer for 8 – 10 minutes. Peel the outer leaves of the Brussels sprouts (keep the centres for another dish) Put into a bowl. Segment the blood oranges, add to the bowl. Whisk the dressing, add any spare orange juice and sprinkle some over the salad and toss gently. Turn out onto a wide platter, halve, stone and slice the avocado, arrange haphazardly op top. Sprinkle with warm toasted pecans, hazelnuts or pumpkin seeds and lots of flat parsley sprigs. Taste and correct seasoning.

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Online grocery shopping at the bakery and butcher
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