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Goat Cheese and Sun-Dried Tomato Pizza
This might sound long and complicated, but it's not. Also, I highly recommend powdered butter. It gives a lovely butter flavor to the crust but doesn't affect viscosity like regular butter would - and it's great on popcorn.
Servings (slide to adjust):
Calories per serving: 456kcal
Equipment
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Ingredients
~~ * Pizza Flavoring * ~~
- 1 teaspoon Tuscan Sunset
- 1 teaspoon oregano
- 2 tablespoons parmesan cheese
- ¼ teaspoon crushed chili flakes
- ¼ teaspoon garlic powder
- Black pepper, to taste
~~ * Crust * ~~
- 1 ½ cups 00 flour
- ½ cup *Semolina Flour
- ¼ teaspoon instant yeast
- ½ teaspoon sugar
- 1 ¼ teaspoon salt
- 1 tablespoon pizza flavoring
- 2 tablespoons Butter Powder, optional
- ¾ cup lukewarm water
~~ * Sauce * ~~
- 1 8-oz can tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Tuscan Sunset
- 1 teaspoon oregano
- 1 teaspoon balsamic vinegar
- ½ teaspoon *olive oil
- ½ teaspoon Aleppo pepper or chili flakes
- ¼ teaspoon salt, to taste
- ⅛ teaspoon sugar, to taste
- Black pepper, freshly cracked
~~ * Topping * ~~
- 4 ounces goat cheese
- 2 tablespoons *sun-dried tomatoes
- ¼ cup fresh mozzarella
- 2 tablespoons shaved parmesan
- 2 tablespoons basil chiffonade
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
* Make the pizza seasoning *
- 1 teaspoon Tuscan Sunset, 1 teaspoon oregano, 2 tablespoons parmesan cheese, 1/4 teaspoon crushed chili flakes, 1/4 teaspoon garlic powder, Black pepperPut all the pizza spices together and mix. Store in a glass jar.
* Prep the crust *
- 1 1/2 cups 00 flour, 1/2 cup Semolina Flour, 1/4 teaspoon instant yeast, 1/2 teaspoon sugar, 1 1/4 teaspoon salt, 1 tablespoon pizza flavoring, 2 tablespoons Butter Powder, 3/4 cup lukewarm water, 1/2 teaspoon olive oilPut everything except the water in the bowl of a stand mixer. Use the kneading paddle. Stir to combine then start adding the water a little at a time. When the dough comes together and there is very little flour on the sides of the bowl, crank it up to 2 and knead it for 5 minutes. By that time, it should be soft and supple.
- Put the dough in an oiled bowl and cover it either with plastic wrap or better, a shower cap.
- Turn your oven on to 350. The minute you hear it come on, turn it off. Put the covered bowl in the oven and close the door. Let it rise for at least 90 minutes or until it''s about doubled in bulk.
* Make the Sauce *
- 1 8-oz can tomato sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Tuscan Sunset, 1 teaspoon oregano, 1 teaspoon balsamic vinegar, 1/2 teaspoon Aleppo pepper or chili flakes, 1/4 teaspoon salt, 1/8 teaspoon sugar, Black pepperWhile the crust is rising, make the sauce. Put everything together in a saucepan. Heat it and stir it. Taste for seasoning. Take it off the heat and set it aside.
* Pizza *
- If the pizza stone is not already in the oven, put it in now. Preheat the oven to 500 F / 260 C degrees.
- When the dough has risen enough, pat it down and use a bench scraper to divide it into two. Keep half in the covered bowl while you roll out the first.
- Put flour on a surface and roll the dough out large enough to fit your pizza peel.
- Put a piece of parchment paper on the peel and put the rolled out dough on the parchment.
- Roll the edges in and try to make the dough into a circle but don''t worry if it''s not perfect.
- 4 ounces goat cheese, 2 tablespoons sun-dried tomatoes, 1/4 cup fresh mozzarella, 2 tablespoons shaved parmesanUsing a small ladle, put about half of the sauce on the dough and spread it around. Top with half the goat cheese, some fresh mozzarella, sun-dried tomatoes and top with the shaved parmesan. Set the basil aside. Slide the pizza and parchment paper off the peel and sit it somewhere safe from furry creatures.
- At this point, you can repeat the process and make a second pizza with the same toppings, or change the toppings on the second pizza.
- When you are ready, slide the parchment with the first pizza onto the peel and then slide the pizza and parchment on to the hot pizza stone. Bake for 12 to 15 minutes or until the crust has started to brown and the cheese is nice and bubbly.
- 2 tablespoons basil chiffonadeGet the pizza peel and a fork. This is important. Grab the edge of the cooked pizza with the fork and slide it on to the peel. Remove the pizza from the oven. Top it with the reserved basil. Let it rest for about 10 minutes before cutting it.
- Put the second pizza in and repeat the process.
Notes
Shortcut: Use Trader Joe's pizza dough and pizza sauce. Both are good.
Nutrition
Serving: 230gCalories: 456kcalCarbohydrates: 61gProtein: 19gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 1250mgPotassium: 505mgFiber: 4gSugar: 3g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.