Wednesday, September 4, 2013

His & Hers Pizzas.

Hey, guys... I made a new thing! Well, about as new as pizza can be to me. And of course, the hubby didn't get a fancy pizza. Here are his ingredients.

But here are mine. These are the ingredients to happiness. Say hello to kalamata olive oil, flavored Balsamic vinegar, an organic peach, organic baby spinach, dried basil, and organic goat cheese.

I'd picked up this vegan wheat crust from Trader Joe's. It seemed like a good basis for an easy midweek meal. I was right.

I split the dough into two portions so we could each have our own pizza. Depending on how hungry you are and how much you load up the toppings, the half-size pizzas could be one meal or two. I was hungry enough to eat all of mine but forced myself to save the other half for the next day.

Anyway, I drizzled a little olive oil on my half and brushed it all around.

Then I chopped up the peach and cut the ends off the spinach leaves, and scattered those on the oiled crust. I also sprinkled some basil on here. I wish I'd had fresh basil, but I didn't. If you do, it would be so good either in addition to or instead of the spinach.

Next, crumble the goat cheese and kind of spread it around. I'd added this cheese to a Door to Door Organics order recently and hadn't figured out what to do with it. The container was 4 ounces, and about 3.75 ounces made it onto the pizza. I ate the rest wrapped up in spinach leaves and it was heavenly.

Not pictured: drizzle Balsamic vinegar all over the top of this.

I baked both pizzas at about 375 degrees until the cheeses looked like I wanted them to.

Just look at this beauty. OMG. It tasted every bit as good as it looked! It also reheated splendidly. It's one of the tastiest things I've made in a while, and I intend to make it again soon.

Goat Cheese and Fresh Peach Pizza

Wheat pizza crust (I used Trader Joe's)
Goat cheese
Baby spinach
Fresh peach
Balsamic vinegar
Olive oil
Dried basil

1. Chop fresh ingredients. Assemble pizza. Bake at 375 degrees until crust rises and cheese is melty.

No comments: