Learn how to make a gourmet pizza with goat cheese, bright slices of beets, and fresh baby greens.
Amy Richardson shows how to make the dish and gives tips and tricks about cooking on a pizza stone.
For more recipes from Amy visit greattastebuds.com
Crust
1 cup warm water
2 tsp dry active yeast
1 1/2 tbs olive oil
1 1/4 tsp sugar
1 1/4 tsp salt
Bread machine method:
Place all ingredients in bread pan.
Set for dough cycle.
Traditional method:
In a large bowl, place warm water. Mix in yeast and sugar, let sit until it starts to bubble, about 2-3 minutes. Stir in olive oil. Add flour and salt and mix until it forms a ball. Knead for about 5 minutes. Grease bowl and turn dough to coat. Cover and let rise for about 1 hour.
Pre-heat oven to 500 degrees
Divide dough if desired, to make smaller pizzas.
On a lightly floured board, or pizza peel, roll dough to desired thickness.
Toppings
Olive Oil
Goat cheese, crumbled
Fresh mozzarella, diced
Fresh baby greens
Beets, cooked, and thinly sliced or shaved Orange infused olive oil, like Sciabica’s California a olive oil Sea salt Cracked fresh pepper
To Assemble:
Drizzle a small amount of olive oil onto formed pizza dough, brush to coat. Sprinkle evenly with mozzarella, and goat cheese reserving a small amount for the top. Season with sea salt and fresh cracked pepper. Slide crust onto baking stone or baking steel and bake until crust is golden brown and cheese is melted.
Top with baby greens, and shaved beets. Sprinkle with remaining goat cheese and lightly drizzle with orange oil.
Serves 4-6
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