Thursday, May 05, 2011
Goat Cheese Pizza
To make, I followed the foccacia bread recipe from my 3 and 4 ingredient cookbook (it makes a softer dough than the usual pizza crust, which I need because my TMJ has been acting up lately and I can't chew chewy or crunchy things enjoyably).
To make it, I proofed one T of dry yeast in scant 2 cups warm water with a T of sugar. Then I added a splash of olive oil, 4 cups flour (a mix of bread and unbleached all purpose because I was at the end of my bag of King Arthur's) and a pinch of salt. I let it rise 'til double, punched down, divided it into two balls and rolled them out to roughly match the shape of my jelly roll pans.
One pizza got a topping of sliced tomato, mozzerella, fresh spinach, minced garlic, olive oil, dried parsley and basil and the goat cheese, of course.
The second pizza had pepperoni, tomato, oil, sweet onion, zuchinni, spinach and the herbs along with the goat cheese, except for one corner that I did up with tomatoes, spaghetti sauce and muenster cheese for Stephen.
I recommend drizzling oil on top of all the other ingredients, especially the spinach, which will get all crispy and translucent if you cook it long enough. I like crispy spinach.
And, I made some lemon bars for dessert.