On E's dairy free diet, I have really been missing homemade pizza nights. I decided to give goat cheese a try as some dairy intolerant babies do tolerate goat cheese. The pizza ended up being delicious & one of my husband's favorites so I had to share. If you are a goat cheese fan, you will LOVE this pizza.
Here's what we used:
pizza dough (homemade or frozen, thawed)
1 TBSP oil
2 bell peppers (I used one yellow & one red)
1/4 tsp. black pepper, salt & garlic powder
2 large heirloom tomatoes, thinly sliced
4 oz goat cheese, crumbled
1 poblano pepper, thinly sliced
2 TBSP fresh basil, torn in large pieces
And here's what we did:
Preheat oven to 450*. Roll out dough onto pizza stone. Roast bell peppers over gas flame or in oven until charred all the way around. Set aside to cool, then deseed & chop into large pieces. Puree bell pepper with oil, salt, pepper & garlic until nice & smooth in food processor or blender. Spread bell pepper puree over pizza dough. Spread tomatoes, goat cheese, poblano & fresh basil over pizza. Cook in oven 15-20 minutes or until crust is slightly browned around edges. Let cool, slice & enjoy!!
We paired our pizza with a spinach salad with walnuts, avocado & grape tomatoes, drizzled with balsamic vinegar. A great compliment!