Pesto Pizza with Tomatoes and Goat Cheese
Pesto Pizza with Tomatoes and Goat Cheese
PAIRS WITH BLUE MOON® BELGIAN WHITE BELGIAN-STYLE WHEAT ALE
Notes of Valencia orange peel contrast savory cheese and complement pesto's herbal flavors.
Ingredients
1 14-ounce pizza dough (thawed if frozen)
1 tablespoon cornmeal
1 tablespoon olive oil
½ teaspoon kosher salt
¼ cup pesto
1 large tomato, thinly sliced
4 ounces goat cheese, crumbled
Preparation
- Preheat oven to 500°F.
- Roll and stretch dough into a 14-inch circle and place on a baking sheet dusted with cornmeal.
- Brush oil over the edge of the dough and sprinkle with salt. Spoon pesto evenly on the dough, avoiding the edge to create a crust. Top with tomato slices and crumbled goat cheese. Bake for 12 to 15 minutes until the crust is golden. Slice and serve.
Makes 8 slices
Prep Time: 20 minutes
Cook Time: 15 minutes