Tuesday, February 21, 2012

Basil and Goat Cheese Stuffed Crust Pizza with Cheese and Jalapeno Pepperoni

CHEESE, CHEESE, CHEESE.... I think there is more CHEESE in our refrigerator than anything else. My husband proposed to me after we ate at a CHEESE market. We once drove two hours to go to a CHEESE castle (which isn't really a castle) and got back in time for work. We specifically go out of our way to shop at a Wisconsin-based grocery store just to buy our favorite 7 year aged cheddar CHEESE! We planned a trip to a Cubs game based on when we would be able to eat at a local grilled CHEESE pub in Wrigleyville. Mac & CHEESE pizza and Asiago stuffed crust pizza... Yes, we have indulged in that too!


So when my favorite food blogger posted a Goat CHEESE and Basil Stuffed Crust Pizza, I just had to make it. I was even more influenced to make it while grocery shopping when I came across CHEESE and Jalapeno Pepperoni.






Basil and Goat Cheese Stuffed Crust Pizza
Recipe from How Sweet It Is


8 ounces goat cheese
1/3 cup freshly chopped basil


dough:
1 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1/4 teaspoon salt
1/2 cup lukewarm water
1 Tablespoon olive oil
1 Tablespoon honey


1. Combine flour and yeast in a large bowl. Add water, honey, oil, and salt. Using a stand mixer with a bread hook or your hands, mix/knead until combined. Lightly oil a bowl and add dough back in. Cover and let rise for 2-3 hours.


2. After 2-3 hours, remove from bowl and punch down. Roll back into a ball and let sit for 30 minutes.


3. While dough is sitting, combine goat cheese and basil in a small bowl until mixed. Set aside.


4. Preheat the oven to 375 degrees. Lay dough on a lightly floured surface and roll very thin. Along the outer  edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom. Top with desired topping and bake for 25-30 minutes.




Classic Pizza Sauce
From Pizza: Grill It, Bake It, Love It! by Bruce Weinstein and Mark Scarbrough
(makes enough for about 5 pizzas, so freeze extra!)


One 28-ounce can reduced sodium crushed tomatoes
3 Tablespoons olive oil
1 Tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 garlic clove, minced


1. Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large saucepan set over medium-high heat. Bring to a simmer, stirring occasionally.


2. Set the lid askew, reduce the heat to low, and simmer slowly, stirring occasionally, until the tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using.


Note: I store extra sauce in the freezer in 1/2 cup sized Tupperware. When I make pizza, I just take one out and thaw. This recipe is also delicious as a pasta sauce.




 Did I mention we love CHEESE?

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