Every time I eat pizza, it’s like I’ve fallen off the wagon and re-entered into pizza addiction. I want to eat it for every meal. I long for that melted cheese, warm sauce, and fresh dough. During one binge I ate pizza at least once a day (a couple times twice) for 10 days. I end every bender swearing I won’t eat pizza for a month. I probably hold back for about a week. Tops. It’s so hard to resist.
Here is my latest rendition. I wanted to switch it up from the usual suspects: mozzarella and tomato sauce so I chose to use Goat cheese and pesto. It gave the pizza a nice flavor.
- Pre-made whole wheat dough from Whole Foods
- Sliced Red Onion
- Cremini Mushrooms sliced
- 6 slices of Tomato
- Pesto (I had a jarred pesto but you can use homemade which is easy and really tastes better)
- Goat Gouda Cheese
Preheat the oven according to instructions and stretch dough for pizza. Bake dough for about 5 minutes. This gives it a little crispness.
Get your toppings ready.
Spread some pesto on the pizza, I used about 1/4 of the jar maybe more. You be the judge.
Then bake in the oven according to directions. I think this was 420 for 12-15 minutes.
Wine Pairing: A Sauvignon Blanc with some nice acidity would pair well with this pizza since goat cheese is the most pronounced ingredient. I would suggest one from France, maybe a Sancerre, over a New Zealand.