If you think pizza automatically confines you to tomato sauce and mozzarella, you are missing out on a world of possibilities! This garlic and goat cheese combo is sure to delight the senses.
6 ounces plain goat cheese, softened
3 cloves garlic, minced
3 fresh basil leaves, finely chopped
1 teaspoon dried oregano
4 teaspoons Agrumato lemon and herb olive oil (see NOTES, below)
4 cups ready-to-use spinach, about 6 ounces
2 teaspoons fresh rosemary, chopped
1/2 teaspoons dried crushed red pepper
2 teaspoons fresh lemon juice
1 teaspoon fresh lemon zest
2 6-inch fully baked pizza crusts (such as individually sized Boboli)
Preheat oven to 425 degrees. Mix goat cheese, garlic, basil and oregano in a medium bowl until smooth and well blended.
Heat oil in a large pan over medium heat. Add spinach. Toss until spinach begins to wilt, about 2 minutes. Add rosemary and crushed red pepper and toss over heat for 1 minute. Remove spinach mixture from heat and mix in the lemon juice and zest.
Spread 1/4 of cheese mixture on each pizza crust. Top each pizza with 1/2 of the spinach mixture, distributing evenly. Top each pizza with remaining cheese mixture in dollops.
Place pizzas directly onto the oven rack. Bake for 5 minutes. Leaving pizzas in oven, spread the melting cheese over the surface of the pizza. Bake an additional 5-7 minutes, or until the crust and cheese begin to brown. Serve immediately, cut in slices or whole.
Agrumato crushes citrus with the olives rather than infusing the oil resulting in a smoother fruitalicious kick. Imported by Manicaretti, Agrumato is available in four varieties each in a handsome bottle: lemon, orange, tangerine and lemon & herbs.
If you can’t find Agrumato, substitute another citrus olive oil, or use extra virgin olive oil and a teaspoon or two of fresh lemon zest, oregano and garlic.
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