More Pizza: Tomato, Goat Cheese and Pesto Pizza!

Tonight I experimented with pizza dough that I picked up at Whole Foods over the weekend.  The Whole Foods dough was good but we found it to be much breadier and chewier than Trader Joe’s dough.  Next time I make this I’ll probably go back to TJs!

Tomato, Goat Cheese, and Pesto Pizza
(makes two generous individual-sized pizzas)

You will need…
1 package of fresh pizza dough (Trader Joe’s preferred!)
3 cloves of garlic, minced
3 oz. herbed goat cheese
1 small shallot, thinly sliced
15 oz. can of whole peeled tomatoes, drained
Pinch of dried thyme
6 heaping tablespoons of pesto
2 teaspoons (approx.) grated parmesan/romano cheese
salt & pepper to taste
olive oil

Ready to go in the oven

Preheat your oven to 425° and allow the pizza dough to sit out at room temperature for at least 20 minutes.  In a frying pan, heat up approx. 1 tablespoon of Olive Oil and sauté the minced garlic until just browning.  Remove the garlic from the pan with a spoon and place in a small bowl.  Add the herbed goat cheese to the minced garlic and mix well.

Add the sliced shallots to the frying pan and sauté until they start to soften.  Add the (drained) whole peeled tomatoes and cut them into small pieces (quarters or smaller).  Stir to combine then let the tomato mixture simmer at medium heat for 5-8 minutes, stirring occasionally.  Add the thyme, salt and pepper to the tomato mixture and remove from heat.

Remove the pizza dough from the bag and split it into two balls.  If you want, you can lightly dust your hands and/or work surface with flour when working with the dough if you want to but it’s not a necessity.  Flatten one of the dough balls between your palms and then start to slowly stretch the dough out by squeezing the outside edges evenly.  When you get the dough stretched out the size and shape that you like, place it onto a cookie sheet.  Repeat the stretching procedure with the other dough ball.

Scoop two heaping spoonfuls of pesto onto each pizza and spread the pesto out with the back of the spoon.  Next, sprinkle some Parmesan cheese (about 1 teaspoon per pizza, or more if you want!) over the pesto topping.  Lightly salt and pepper the pizzas.  Spoon the tomato mixture onto each pizza and distribute evenly.  Spoon (or use your fingers) the goat cheese/garlic mixture evenly onto each pizza.

Cook the pizzas in an oven at 425° for 12-15 minutes.  The pizzas are ready when the crust is starting to brown.  Enjoy!

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