Well friends, I’m back with another pizza recipe for my Year of Pizza! I was looking for a lighter, spring-inspired pizza to try this time around. When I came across this recipe for Cheesy Red Pepper Pizza, I knew I had a winner. Of course, I couldn’t resist making a few minor tweaks to make it my own.
As with my last pizza, I decided to use homemade dough. In fact, I froze the other half of the dough that I made last time and used it for this recipe. It worked beautifully. Here is my pizza dough recipe in case you missed it.
3 1/2 to 4 cups bread flour
1 tablespoon sugar
1 package instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water (about 110 degrees F)
2 tablespoons olive oil, plus 2 teaspoons
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer with the dough hook attached and combine. Then, as the mixer is running, add the water and the two tablespoons of olive oil. Beat until the dough comes together in a ball. If the dough seems sticky, add a pinch more flour. If the dough is dry, add more water, a tablespoon at a time. Once the dough comes together, knead with the dough hook for about three minutes.
Grease a large bowl with the remaining two tablespoons olive oil, add in the dough and cover with plastic wrap. Place bowl in a warm area until the dough is doubled in size. This will take about an hour. Turn the dough onto a lightly floured surface and divide into two equal pieces. Use both pieces or wrap one in plastic wrap and freeze for a later day.
Once the dough was thawed, I got to work on the toppings. Again, I pulled inspiration from this recipe, but changed a few ingredients.
First, I kept the combination of tomato and red pepper. However, I switched out the mozzarella cheese for goat cheese. I love how goat cheese tastes when it’s warmed up. Plus, it screams “warmer weather” to me. I knew the flavor combination would be perfect.
I also substituted a cup of chopped spinach for the basil. Loading on a superfood makes me feel a little less guilty about eating pizza.
After a quick trip into my oven, this was the perfect springtime dinner. Paired with a glass of white wine, I could have eaten the entire thing myself. This is the reason I love pizza; you can play around with toppings and ingredients until it’s really something you love. You can’t go wrong.
You can find the original recipe here, and the simple changes I made are above. Please let me know in the comments if there’s a pizza you’d like to see me tackle next.
Michael Wurm, Jr. – Inspired by Charm
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