Pizza With Goat Cheese (Recipe)

Pizza With Goat Cheese

1 recipe Pizza dough (recipe p. 34), refrigerated for at least 8 hours unbleached all-purpose flour, for shaping the dough 10 to 15 cloves roasted or slow cooked garlic

5 to 6 oil-packed sun-dried tomatoes (drained and sliced) 3 oz. crumbled goat cheese 1 tsp. capers, rinsed and drained Pinch of dried oregano extra-virgin olive oil, for drizzling

1. Put the dough ball on a lightly floured surface, cover with a clean dishtowel, and let rise until almost double in size, about 45 minutes. Meanwhile, put a baking stone on the lowest rack in the oven and heat the oven to 500°F.

2. Put the proofed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1 inch thick.

3. Flour your fingers and the board for easier handling. Stretch the dough to a thickness of about 1 inch by using the backs of your hands or a rolling pin. It should be 9 or 10 inches across.

4. Lightly flour a wooden pizza peel (or the back of a baking sheet). Gently lift  the dough onto the peel and scatter with the garlic, sun-dried tomatoes, goat  cheese, capers, and oregano. Drizzle with extra-virgin olive oil.

5. Shake the peel gently back and forth to make sure the pizza isn’t stuck. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minutes. Using a peel, a wide spatula, or tongs, remove the pizza from the oven. 


Download Full Book 150 Recipes Click Here :