goat cheese, tomato and rosemary pizza

I love goat cheese.

Rather, I adore goat cheese.

If I'm reading through a restaurant menu and I see the words "goat cheese", I'm pretty much sold already. I'll just have that, whatever it is.

Naturally I try to think of all the ways I can use it at home.

So naturally I put it on a pizza.

This pizza is so light and delicious. You know what took it to the next level though?

The homemade flatbread crust.

 I was so in love with it. It was exactly the right combination of crisp and light, with almost a hint of sweetness.

Needless to say I will be finding many other things to put on top of it in the future. Stay tuned.

Goat Cheese, Tomato and Rosemary Flat Bread Pizza

(Flat bread recipe found here)

Crust:

1 pkg fast-acting dry yeast

1/4 cup warm water

2 T. unsalted butter, melted and cooled

1 T. sugar

1 tsp. salt

3/4 cup warm milk
 2 1/2 to 3 c. sifted flour

Toppings:

One large tomato, sliced

About 3 ounces of fresh goat cheese, crumbled (more or less to taste)

One sprig of fresh rosemary, chopped, or other herb of choice

Olive oil

Balsamic Vinegar

Italian Seasoning

Kosher salt and Fresh ground black pepper


Prepare Crust:

Soften yeast in warm water. Combine in mixing bowl the butter, sugar, salt and warm milk. Add 1 cup of flour, stir well, then add the yeast mixture. Gradually add enough flour to make a soft dough. Turn out on a floured surface, cover with a bowl, let rest for 10 minutes. Knead lightly until smooth, 4-5 minutes.

Place in greased bowl, cover and let rise in a warm place until light, about 45 minutes. Divide dough in half. You can put one in the refrigerator to use within a couple days or in the freezer if you won't use it right away. Or you can just prepare both, if you want to make two pizzas. Put dough onto a greased cookie sheet or pizza pan. Let rest for 5 minutes. Then stretch or roll or press dough into a rectangle or circle that is about 1/4 thick.

Assemble pizza:
Brush prepared dough with olive oil. Sprinkle with salt, pepper, and Italian Seasoning. Add tomato slices, followed by goat cheese crumbles. Sprinkle the rosemary on top then drizzle with balsamic vinegar. Add more salt and pepper if desired.

Bake at 375 for 20-25 minutes until crust is golden brown and cheese is melty.