We adore fresh goat cheese, and finally, for National Goat Cheese Month (August), we made this delicious pizza recipe.
We had it for lunch with a glass of Sauvignon Blanc, but a beer or a light red wine (Beaujolais, Pinot Noir) would be equally fine.
The thin crust and toppings create a very light pizza, so you can even serve it as a first course at dinner.
1. PREHEAT the oven to 425°F. Lightly sprinkle a 12″x15” rectangular baking stone or baking sheet with cornmeal. Unroll the dough onto the baking stone or sheet.
2. ROLL the dough to your desired preference. The example in photo #1 is rolled very thin for a very crisp pizza.
3. LIGHTLY BRUSH the pizza crust with two tablespoons of olive oil and dot with the minced garlic and 1/2 of the fresh thyme leaves. Bake for 5 minutes. Remove the crust from the oven and set it aside, leaving the oven on.
4. SLICE the red onion into thin, round rings beginning at the root tip and set aside.
5. SCRUB the potatoes under cold running water. Cut lengthwise into very thin slices using a mandolin or knife.
TIP: When cut potatoes cannot be used quickly, add fresh or concentrated lemon juice to the water, 1 teaspoon per gallon, to prevent discoloration.
6. ARRANGE the cut potatoes in a single layer on a rimmed baking sheet, sprinkle with sea salt, and immediately cover with cold water (since the slices are thin, not much water will be needed). Bake for 10 minutes.
7. CAREFULLY remove the baking sheet from the oven and carry it to the sink, draining the hot water. Transfer the potatoes to a bowl of cold water until ready to use. Then…
8. REMOVE the potato slices from the cold water and place them onto paper towels. Pat both sides of the potatoes dry and immediately arrange them onto the pizza crust, overlapping the edges slightly in a shingled pattern.
9. ARRANGE the red onion rings over the potatoes and sprinkle with the minced shallot. Dot the surface of the pizza with chunks of goat cheese.
10. BAKE for 12-14 minutes or until the crust is a deep, golden brown. Remove the pizza from the oven and drizzle with the remaining olive oil. Sprinkle with remaining thyme leaves, cut into squares and serve.
*Add these to the pizza before it goes into the oven (step #9).