Kendra's Treats

I’ve recently become somewhat obsessed with goat cheese. I’d never even tried it until a couple months ago, but I’ve fallen in love….so tangy, creamy, and delicious! It’s good on chicken, pasta, pizza, salads…basically anything. When I decided to make a pizza with goat cheese, I opened up the refrigerator and grabbed all the white cheeses I had on hand: goat cheese, ricotta, shredded pizza cheese, and parmesan. I don’t normally put red pepper flakes on my pizza, but I would highly recommend that you give it a chance on white pizzas. It’s not too spicy; it just adds another layer of flavor. You could use this recipe as a starting off point and add different cheeses or other toppings. I added some sliced mushrooms on about 1/4 of the pizza and they were a really tasty addition too.

If you know Jordan at all you know how much he loves pizza. He likes pizza better than anyone I’ve ever seen. When we order pizza he wants to order an extra one just so he’ll have leftovers to eat for a week. Usually he only eats pizza with meat, but surprisingly he really liked this pizza too. So much so that I had to hurriedly snap some photos while he stood over my shoulder waiting to eat the last couple pieces =). Maybe next time I’ll get some better pictures. And there will definitely be a next time. Enjoy!

 

White Pizza
for the dough:
3/4 tsp active dry yeast
1/2 cup warm water
1/4 cup unbleached all-purpose flour, plus extra for dusting work surface
1/4 cup + 2 tbsp white whole wheat flour
3/4 cup cake flour
3/4 teaspoon table salt
1 teaspoon sugar

toppings:
1/2 cup ricotta
1/2 tsp garlic powder
1/2 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
2 tbsp shredded parmesan cheese
3-4 tbsp goat cheese
1 cup shredded pizza cheese or mozzarella cheese
2-3 tbsp chopped fresh basil

Dissolve yeast in warm water. Combine dry ingredients in bowl of stand mixer. Add water and yeast. Mix until dough forms a smooth ball (about 2 minutes). If your dough isn’t coming together, add water 1 tbsp at a time or if your dough is too sticky, add flour 1 tbsp at a time until get a nice smooth dough. Cover with plastic wrap and let dough rest for about an hour. After an hour, punch dough down and place in center of large piece of parchment paper. Using your fingers, form about a 12 inch circle.

Cover dough with toppings in the order they are listed, reserving the basil. Place pizza stone in oven (if you don’t have a pizza stone, you can use a round cookie sheet) and preheat to 500 degrees. Once the oven preheats, remove the stone from the oven and place parchment paper and pizza on stone. Bake for about 10-15 minutes or until top and bottom are golden brown. Sprinkle with reserved basil. You might have to rotate the stone up or down to get even browning, depending on your oven.