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 oz. plain goat
cheese, softened
3 cloves garlic,
minced
3 fresh basil
leaves, finely chopped
1 tsp. dried oregano
4 tsp. Agrumato lemon
and herb olive oil
4 cups ready-to-use spinach,
about 6 oz.
2 tsp. fresh rosemary,
chopped
1/2 tsp. dried crushed
red pepper
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 6-inch fully baked pizza
crusts (such as individually sized Boboli)
Preheat
oven to 425°. 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.
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