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Cover: Mamma Mia!

01Jun 12

Goats’ cheese pizza

Goat Cheese PizzaNow that you’ve got a stock of pizza dough at the ready, here’s one of my personal favourite toppings. I’m absolutely crazy about cheese, and goats’ cheese is one of my most loved varieties. In this recipe the sugary sweetness of caramelized onions complements the richly soft, tart tang of goats’ cheese perfectly.

Goats’ cheese goes well with any type of vegetable. Don’t believe me? After trying my goat cheese pizza, try this goats’ cheese and courgette cannelloni.

Basil can either be added, finely chopped, to the tomato sauce mix or, roughly torn, after cooking (or a bit of both!).

Ingredients:

  • 2 portions of pizza dough
  • 1 tablespoon of olive oil
  • 1 large white onion, halved and thinly sliced
  • 100g red bell pepper
  • 2 cloves of garlic, very finely sliced
  • 50ml tomato purée
  • 100ml passata (sieved tomato sauce)
  • 50g goats’ cheese, crumbled
  • 100g mozzarella cheese
  • Salt and pepper

Method:

1 – Firstly roll out two balls of pizza dough to the desired size and thickness, roughly quarter of an inch thick and about 10-12 inches in diameter is about what we go for.

2 – Turn the oven on to about 180ºC. Heat the oil over a low-medium heat in a heavy-based pan and add the onion and red pepper. Sauté for 3-4 minutes until golden, adding the garlic a minute or two from the end of the time you allow for the onions and peppers. You want the onion to soften up and turn golden without overcooking the garlic. When ready, remove from the pan and set aside.

3 – Turn up the heat and combine the passata and tomato purée in the frying pan. Over a high-medium heat, allow the tomato paste to combine and reduce, soaking up some of the vegetable flavours as it does so. After 3-4 minutes, the mixture will have thickened and reduced by about a third. Remove the pan and set aside.

4 – Place the rolled pizza bases on sheets of baking paper or foil, and place on baking trays. Spoon the tomato sauce over the bases, spreading evenly to within about half an inch of the edge. Add the onion, red pepper and garlic mix evenly over the tomato sauce before sprinkling the mozzarella and crumbled goats’ cheese over everything. Season with salt and pepper, and if you like add a very small sprinkle of olive oil.

5 – Bake for 10 minutes, then serve immediately.

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.