Tonight was pizza night at the Chalk house, always a good night! We love this recipe I found in Cooking Light magazine, for a lighter twist on pizza. And...goat cheese=amazing. I must have been living under a rock for the past 25 years because I have never enjoyed it until recently. Their recipe calls for grilling, but we make it in the oven and I think it is just as good. Tonight, we got a little crazy and made TWO pizzas- my goat cheese tomato, and Stephen's classic pepperoni man pizza. I have to admit, the "man" pizza was delicious as well. Hubby did a great job preparing his! It would also be a fun night to have several friends over, making their own personal pizzas and adding their own toppings to taste. Here is the recipe. Enjoy!
Ingredients
- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 garlic clove, halved
- 1 large heirloom tomato, seeded and chopped (about 10 ounces)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 3/4 cup (3 ounces) crumbled herbed goat cheese
Preparation
- 1. Prepare grill to medium heat.
- 2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
- 3. Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.
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