Kalamata & Goat Cheese Pizza2 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon Herbes de Provence
1/2 medium red onion, sliced thinly
Pizza dough
Salt and pepper, to taste
3.5 ounces goat cheese
4 ounces smoked provolone, shredded
3 ounces Lindsay pitted Greek Kalamata Olives, halved
1/4 cup pine nuts, toasted
In a small skillet over medium-high heat saute garlic and Herbes de Provence in 1 tablespoon olive oil for 30 seconds, until golden and fragrant. Add sliced onion and continue to saute until translucent. Remove from heat and set aside.
Roll pizza dough to 12 inches in diameter. Brush with remaining tablespoon olive oil and season to taste with salt and pepper. Crumble goat cheese over the dough, leaving 1/2 inch space around the edges for crust. Follow with provolone and parmesan. Top with caramelized onions, Lindsay Greek Kalamata Olives, and toasted pine nuts.
Bake at 425 degrees for 15-20 minutes, until crust is golden and cheese is just beginning to brown. Serve immediately.
2 cloves garlic, minced
1/2 teaspoon Herbes de Provence
1/2 medium red onion, sliced thinly
Pizza dough
Salt and pepper, to taste
3.5 ounces goat cheese
4 ounces smoked provolone, shredded
3 ounces Lindsay pitted Greek Kalamata Olives, halved
1/4 cup pine nuts, toasted
In a small skillet over medium-high heat saute garlic and Herbes de Provence in 1 tablespoon olive oil for 30 seconds, until golden and fragrant. Add sliced onion and continue to saute until translucent. Remove from heat and set aside.
Roll pizza dough to 12 inches in diameter. Brush with remaining tablespoon olive oil and season to taste with salt and pepper. Crumble goat cheese over the dough, leaving 1/2 inch space around the edges for crust. Follow with provolone and parmesan. Top with caramelized onions, Lindsay Greek Kalamata Olives, and toasted pine nuts.
Bake at 425 degrees for 15-20 minutes, until crust is golden and cheese is just beginning to brown. Serve immediately.
3 comments:
Very impressive! I can follow a recipe, but I don't know about coming up with one of my own. Good luck with these last few weeks of pregnancy! And Brady is growing right up! He's a cutie.
What a fancy recipe. I am kind of embarrassed that I made pizza yesterday with some cut up ham lunchmeat and pineapple and regular cheddar cheese. I'd much rather have your pizza!
You've always been a good creative chef! If I put out a cookbook someday would you contribute?? Also, do you have a good pizza dough recipe you used for this?
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