Arugula and Goat Cheese Pizza

May 11, 2011

I’ve made it a personal goal to get as much of my food as possible at the farmer’s market this year. Admittedly, this is less for reasons of morality and more for reasons of taste. And laziness on my part. Because the better my product, the less I have to do to it. (Case in point: last post’s epic roast chicken).

So I threw together this little diddy from my leftovers from the week. It’s a pizza crust, baked until crispy. Soft goat cheese is mushed up with lemon juice and zest and is spread over the crust. Then, a mound of arugula, lightly dressed with lemon juice and olive oil, is piled on top.  A sprinkle of salt, a crack of black pepper, and this, my friends, is spring on a plate.

And this, my friends, is spring on a hike.

Happy spring!

ARUGULA AND GOAT CHEESE PIZZA (by me)

My friend Sara recommended some sliced beets on top. I’m thinking of adding a poached egg. What are your ideas?

My dressing is very tart. If you prefer a less lemon-y dressing, use 2 tbsp extra virgin olive oil and 1 tbsp lemon juice

Serves 4

Ingredients

1 lb pizza dough (brought to room temperature an hour or two before baking)

Oil (for greasing baking sheet)

4 oz goat cheese (room temperature)

1 tbsp & 1 tbsp lemon juice, separated

Zest of 1/2 lemon

Salt & pepper

1 tbsp extra virgin olive oil

3 cups arugula

Recipe

Preheat oven to 500 degrees. Use a bit of oil to grease baking sheet. Stretch or roll pizza dough on to baking sheet. Place in oven. Toss a few ice cubes in the oven every 3 or 4 minutes to keep the oven air humid and the crust crispy. Bake until crust is browned.

While crust bakes, place goat cheese in a bowl. Pour 1 tbsp lemon juice and zest over goat cheese, grind in cracked black pepper to taste, and smoosh it all together with a fork. Spread mixture over baked crust.

In another bowl, whisk remaining 1 tbsp lemon juice with 1 tbsp extra virgin olive oil. Pour it over arugula and toss it together in a bowl. Place the dressed arugula on top of the goat cheese-y pizza crust. Top with salt and pepper to taste. Enjoy!


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