Secret Confession #72: I want to have goats in my backyard.
Yep, I can just see them scurrying around playing with Nola and Allie in the backyard looking so cute. And what about that awesome Mythbusters episode about the fainting goats? I smile every time I think of those adorable goats just falling over. (They don’t get injured though, so don’t go calling PETA on me!) Anyway, if I had goats I would make goat cheese all the time.
I love cheese. It’s a bit of an obsession, but I really love goat cheese. We made this pizza, and it features three types of cheese–classic salty mozzarella, creamy Fontina and tart Goats’ cheese–oh my! The recipe comes from Ina Garten’s white pizzas with arugula, but they were out of organic arugula at the store, and I wasn’t sure hubby would go for the “salad on top of his pizza”. So, we just left that part out. This pizza is decadent and a perfect date night entree. Imagine candlelight and lots of hot, melted cheese… ah… bliss.
I used a store-bought thin crust pizza dough, but if you click on the link below you can make Ina’s homemade crust. Ina’s crust has to be used within four hours, and since it was just going to be the two of us, I didn’t want to waste perfectly good crust. (Plus, I had a coupon for the thin crust pizza dough 🙂
Adapted from Ina Garten’s White Pizzas with Arugula
For the garlic oil:
1/2 cup olive oil
4 cloves garlic sliced (or you can use minced garlic)
5 sprigs fresh thyme (or use dried if you prefer)
1/4 teaspoon crushed red pepper flakes (I used about 3/4 teaspoon because I love red pepper)
For the topping:
8 ounces Fontina cheese
7 ounces Mozzarella (most definitely the fresh, in a ball kind and NOT the shredded stuff)
11 ounces creamy goat cheese
For the dough:
Make your own or use two store-bought thin crust pizza doughs
*Don’t forget this recipe makes two pizzas!
1. Place the olive oil, garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.
2. Spread your dough on a pizza stone. Prebake at 400 degrees for 5 minutes.
3. Remove dough from oven and spread with a thin layer of the garlic oil. Sprinkle liberally with salt and pepper.
4. Crumble the goats’ cheese and sprinkle crumbles on the prebaked crust. Shred the mozzarella and Fontina cheese and sprinkle over the goats’ cheese.
5. Bake 15-17 minutes at 400 degrees.
6. Eat up! And I would recommend serving an arugula salad with a balsamic vinaigrette on the side. (We need a little green to balance out all that cheese, right?)