I’m not joking when I say that the kids and I ate pizza five days in a row. It was all in the name of pizza dough recipe testing. Homemade pizzas are a thing around here. Throw in some stinky cheeses, a glass of wine and two quiet eating kids and it’s practically bliss. This goat cheese and roasted pepper pizza begs for a nice glass of spicy red and candlelight….. Or you could just mow it down in the middle of the day with your kids like I do. Either way, it’s delicious.
I pre roast all my veggies so I can make yummy sandwiches, but you can saute them with a bit of EVOO and salt if you’re pressed for time.
I also finally figured out a homemade pizza dough recipe that I love thanks to a little help from Jenn. No more store bought for me! This is the recipe I use. It took one completely disastrous (but hilarious) gooey blob and four more attempts until I got it just right.
- 8oz bread flour (2 cups)
- 1 teaspoon sea salt (Fine grain)
- ¾ cups warm water (100º -110º F)
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 tablespoon olive oil
- Mix the flour and salt together and make a well in the center.
- Dissolve the sugar into the warm water. Add the active dry yeast to the warm water mixture.
- When the yeast blooms, add the oil and pour into your flour well.
- Mix until mostly combined and place dough ball onto a lightly floured surface. Hand knead for 2-3 minutes. Dough should be smooth and spring back slightly.
- Place the dough in a lightly greased bowl and cover the bowl with a clean towel. Let the dough rise in a warm place until doubled in size. (About 80 degrees for an hour works well for me.)
- Dough will be sticky when it's done rising. Make sure your surfaces are lightly floured before rolling it out.
- 1 pizza dough
- 4oz tomato sauce
- 2 cloves garlic (minced)
- 1 handful basil leaves (chopped)
- 1 cup shredded mozzarella
- ¼ cup shredded asiago (or parmesan)
- 1 Small Japanese eggplant (thinly sliced & roasted)
- 1 Medium redbellpepper (thinly sliced & roasted)
- 2oz goat cheese (crumbled)
- 1 cup baby arugula
- Preheat oven and pizza stone to 500 and roll out your pizza dough on lightly floured foil or a well floured surface.
- Mix tomato sauce, garlic and basil. Spread mixture evenly on the dough starting from the center.
- Sprinkle mozzarella cheese over the tomato sauce.
- Top with the roasted eggplant and red bell pepper.
- Sprinkle asiago and goat cheese on top of the roasted veggies.
- Bake for 8-10 minutes or until edges are golden brown.
- Remove from oven and top with baby arugula. Enjoy!
Don't want to heat up your house? Put your pizza stone on the grill and "bake" the pizza outdoors instead.
I’m pretty much obsessed with all stinky soft cheeses. Eating it five days in a row? Still obsessed. I think this pizza would be insanely good done on the grill. Who’s going to test it out for me?