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

White Pizza with Sausage, Pancetta, Leeks, and Parmesan

Apolinaras and I recently celebrated our eighth wedding anniversary with a trip to Martha’s Vineyard over Memorial Day weekend! I really can’t believe it’s already been eight years. It was our last vacation before the baby arrives, so there was nothing on our agenda...

Creamy Lemon Summer Squash Pasta

So it’s official – I’m a triathlete! I finished my first sprint triathlon at the Cranberry Trifest yesterday. The race was a 0.5 mile pond swim, followed by a 11.5 mile bike ride, and 3.1 mile run. My official time was 1:28:00, which put me in the top fourth of my age...

Bacon and Mushroom Stuffed Chicken Breasts over Sweet Potato Hash

I’m always on the hunt for new chicken recipes and often times will just write “chicken” on my blog recipe idea list as motivation to dream up something new! Stuffed chicken is one of our favorites, and I especially love using a little mascarpone cheese in the filling...

Caramelized Shallot Apricot Chicken Pizza

Shannon and I went on a shopping mission a couple months ago in search of mini-cheesecake pans from the Williams Sonoma outlet. We couldn’t find the pans, but the trip wasn’t a complete loss because Shannon scored a gorgeous stainless steel sauté pan and I scooped up...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...

Sausage and Quinoa Stuffed Acorn Squash

The past few weeks have been a bit more crazy than usual because I’ve been working on a grant with my PI while still trying to squeeze in a healthy number of experiments. Our annual genetics department and lab ski retreats have also been thrown into the mix, and I’ve...

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...

Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a...