Goat Cheese Pizzas with Indian-Spiced Tomatoes and Mustard Greens
Info
Rating
Calories
805.0
Protein
31.0
Sodium
1150.0
Fat
25.0
Ingredients
3 tablespoons vegetable oil
5 large shallots, finely chopped
3 1/2 tablespoons minced fresh ginger
4 garlic cloves, minced
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes with added puree
2 cups chopped mustard greens
2 cups semolina flour (pasta flour)*
1 cup all purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups water, room temperature
3 tablespoons chopped fresh cilantro
8 ounces soft fresh goat cheese (such as Montrachet), crumbled
Directions
Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
Available at specialty foods stores, Italian markets, and some supermarkets.
