Cake, Batter, and Bowl

Pesto Goat Cheese Pizza

Main Dishes

When it comes to pizza, I’m a crust girl. It can make or break a pie for me and I will often scavenge up extra pieces of crust from my crazy family members who are somehow not all about the carbs. The very first thing I made with my sourdough starter was this amazing pizza dough, which resulted in the very best crust I’ve ever made! It’s an ideal way to use up some of starter that you would otherwise throw away when you’re feeding your culture, and the resulting crust had the perfect amount of tang and chew. It just baked up beautifully and I felt like I was in a pizzeria!

I love pizza of all kinds – thick, thin, deep dish – I don’t discriminate, but this time went for a nice hearty thick crust and used the entire amount of dough for one pizza. I topped the crust with a generous amount of an arugula and basil pesto blended with a hefty amount of goat cheese. Then I topped it off with lots of chopped tomatoes, mozzarella, and fontina cheese. So good!

Oh, and you can actually buy a sourdough starter if you don’t want to deal with making your own but would like to try a few sourdough recipes at home!

Pesto Goat Cheese Pizza
Printable Recipe

Ingredients:

Pesto Goat Cheese Sauce:
1 cup packed arugula (2 ounces)
1/2 cup packed basil (0.7 ounces)
2 tablespoons pine nuts
1/4 cup finely grated pecorino romano cheese
1 garlic clove
1/4 cup olive oil
6 ounces goat cheese
1/2 teaspoon salt

Pizza Assembly:
1 batch of sourdough pizza dough
6 plum tomatoes, seeded and chopped
1 cup shredded part-skim mozzarella cheese
1 cup shredded fontina cheese

Directions:
To make the sauce, place arugula, basil, pine nuts, pecorino romano, garlic, and olive oil in a food processor and pulse until smooth, about a 1 minute, scraping down the sides as needed. Put in goat cheese and salt and pulse again until smooth.

To make the pizza, heat oven and a pizza stone to 500˚F. Shape pizza dough into desired shape on a peel heavily dusted with semolina flour. Spread crust evenly with pesto goat cheese sauce and top evenly with tomatoes, mozzarella, and fontina cheese. Bake on the pizza stone at 500˚F for 12 to 15 minutes or until crust is deep golden brown. Cool for 5 minutes and slice into 8 slices.

Nutrition: 384 calories, 14.1g fat, 2.2g fiber, 18.4g protein per slice
Cost: $1.67 per slice

Pecan Crusted Chicken with Lemon and Thyme

I’m on the hunt for new chicken recipes. We’ve been eating more poultry than usual lately due to my hubby’s weightlifting diet. While I haven’t joined him in slurping down protein shakes and chowing down on egg whites every morning, I try to keep things interesting...

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash

I'm back from San Diego and it was quite the trip! I'm already looking forward to going through my pictures and posting a recap this weekend, but for now, all I want to do is curl up and go to sleep. For some reason I thought it would be a great idea to take the...

Thai Shrimp Green Curry

Happy New Year! Can you believe it’s already 2011? I smile every time I think about 2010 because we made it a great year. The highlight was our big vacation when Apolinaras and I visited his home country of Lithuania over our anniversary. On the career front,...

Christmas Mac & Cheese (aka Three Cheese Mac & Cheese with Roasted Broccoli and Sun Dried Tomatoes)

Happy Hanukah! Merry Almost Christmas! We’re on a bus right now headed to New York City, where we’ll be spending the holidays with my family. I’m really looking forward to eating our way through the city, and I’m especially excited about heading over to The...

Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon

Apolinaras is pretty spoiled in the culinary department.  Last weekend I made a bunch of tofu fried rice for my weekday lunches, and also cooked up a separate batch of chicken breasts for him because he likes to loudly proclaim the fried rice is the worst dish I...

Mediterranean Lamb with Gnocchi

Kia ora! I’m finally gone through all our New Zealand pictures, so my next several posts will be recaps from our trip! New Zealand is just a breathtaking country and has something for everyone – mountains, beaches, wine country, even glaciers, volcanoes, and...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...

Corn and Cheddar Polenta Cheesecakes

I hope you’re all having a lovely holiday weekend! I’m in Iowa right now visiting my parents and so far have squeezed in a few nice runs with my Dad (with some challenging hills - yes, Iowa does have them!) and some birthday shopping with my mom. It’s just been so...