Wednesday, November 3, 2010

Pepper Onion Pizza

This was one of those meals where I just kind of threw together something from whatever I had lying around. Red pepper? Sure. Red onions tossed in herbs and pesto? Sure. Lemony goat cheese? Sure.

But it tastes like I put so much more thought into it. And now I'm really wishing there were some leftovers.

pizza dough (check out this post for more info on making your own dough)

1 small log of soft goat cheese
juice of 1/2 lemon
couple swigs of olive oil
tablespoon of water

1 small red pepper chopped
1/2 red onion sliced thinly
spoonful of pesto
tablespoon of fresh chopped herbs (I used parsley and oregano)
freshly cracked pepper

Preheat oven to 500 degrees. (If you're using a pizza stone it needs to be in there before you begin preheating)
In a small bowl add the goat cheese, let it sit to begin softening.
Meanwhile chop your vegetables. In another small bowl toss the onions with pesto, herbs, and pepper. 
Once your goat cheese has softened a bit, add the lemon juice and using the back of a wooden spoon cream the juice and cheese together. Add a bit of olive oil and continue creaming. Finally add a bit of water to make the mixture easy to spread on your dough.

Roll out your pizza dough and place on parchment paper (if you're using the stone) or on a baking sheet, sprinkled with cornmeal. Spread the goat cheese all over the dough (if its not spreading easily add more water or oil). 
Sprinkle the onion mixture over the dough, and then the peppers. 
Slide parchment paper onto baking stone, or just put the baking sheet in the oven, and cook for about 10-15 minutes or until edges of crust are lightly brown, crust and cheese are bubbly, and veggies look cooked.

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