Last Friday evening I posted a photo on Facebook of the dinner I was enjoying with my family. Piping hot pizza served straight off the pizza stone on our back deck was a perfect end to the week.

20130520-080518.jpg

Several of my Facebook friends asked for the recipe…I’ll share the pizza recipe with you today.

Slowly over time, I feel like my taste preferences have changed. Maybe I’ve finally grown up?! I am having a lot of fun experimenting with foods newer to my repertoire. Goat cheese, pesto sauce, olives of all different kinds, feta cheese, ect. I know these things are not new in and of themselves, but they’re newer to my menu rotation, and I’m kinda wondering where they’ve been all my life?!

While my family devoured homemade sausage/pepperoni pizza, I tried to restrain myself from eating this entire Goat Cheese and Arugula pizza. It was so good! Loosely based on a recipe I found online, this one was tweaked to my own tastes, and I wouldn’t change a thing. I loved it.

Start with a good homemade crust. Nothing beats homemade. I promise it’s worth the extra effort. And really, it’s almost no effort at all if you have a bread machine. Here is my mom’s homemade pizza crust recipe, made in the bread machine. It’s the only recipe I use, and I think you’ll love it too.

Pizza Crust
1 cup plus 2 Tablespoons water
2 Tablespoons olive oil
3 cups All Purpose flour (King Arthur flour works THE BEST. Serious.)
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons yeast

Place all ingredients into bread machine in the order listed above. Choose dough cycle on machine. When ready, divide dough in half, flatten each half onto a pizza stone, poke holes with a fork to alleviate bubbles while baking, and bake at 425 degrees for 7-12 minutes, until very slightly browned. Top with your favorite toppings, and bake in the oven until toppings are hot and bubbly.

Goat Cheese & Arugula Pizza
heaping 1/3 cup of pesto sauce (I used store-bought, but hope to try homemade soon)
2-3 cloves garlic, minced
4 ounces plain goat cheese
3 roma tomatoes, thinly sliced
1 large handful Arugula
olive oil
lemon juice
salt and pepper
Parmesan cheese

Top one of the aforementioned pizza crusts with the pesto sauce. Sprinkle minced garlic on top. Crumble the goat cheese on top of the pesto and garlic, and top with the sliced tomatoes. Sprinkle generously with Parmesan cheese, and bake in 425 degree oven until toppings are heated well, 10-15 minutes.

While the pizza bakes, combine the arugula with a good splash of both olive oil and lemon juice. Add generous pinches of salt and pepper.

Once the pizza is hot and bubbly, cool slightly on the counter (5 minutes), and top with seasoned arugula. Slice, serve, and enjoy!

If you’re anything like me, your family will prefer the “normal” pizza, which leaves you with an entire goat cheese and arugula pizza to yourself. Do you devour the pizza in one sitting, thinking there’s no way it will taste good warmed up the next day? No! Here comes my next favorite pizza trick. 🙂

Cast iron skillets are the knights in shining armor of my kitchen. Used for everything, I love them. I seriously do love them. When used to reheat leftover pizza, they are a game-changer. We now make extra pizza on pizza nights so that we purposefully have leftovers to re-heat in the cast iron. We think it’s almost better prepared this way.

So, hypothetically speaking, you make the goat cheese and arugula pizza on Friday night. You enjoy a couple slices that night, and then on Monday morning you think two pieces might be good for breakfast. Not that I would ever eat pizza for breakfast…just helping you out in case that sounds good to you. Okay, so maybe I would…don’t judge! 😉 Just pull those two slices out of the refrigerator, warm slightly in the microwave (45-60 seconds), and then place in a cast iron skillet that’s been pre-warmed over medium-low heat. Let the slices sit in the warm skillet for a while…10-15 minutes. The crust slowly crisps as the toppings warm. So yummy!
IMG_9841

 

I had so much fun creating this recipe. It’s kinda the first recipe I actually came up with on my own, and I’m so glad to share it with you. Hopefully there’ll be more original recipes coming your way. Do me a favor? If you make this, let me know what you think. I really hope you like it as much as I did.

Enjoy your Monday, everyone!!!

Advertisements