Goat on Green Pizza

Can you imagine goats on the green grass suddenly turned into pizza? Well you don't have to because this recipe isn't going to be about topping your pizza with goat and grass, rather topping your usual pizza with goat cheese and green veggies. Thanks to Food 52, this dish is attainable. 

pizza dough
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cup warm water
2 tablespoons good quality olive oil
1 teaspoon salt
3-4 cups all-purpose flour

  1. In a large bowl combine the warm water, yeast, and sugar. Allow to stand for about 10 minutes, until the yeast is foamy. Then stir in the salt and olive oil. Add in 2 cups of the flour and stir well. Then add the rest of the flour bit by bit, stirring vigorously, until the dough forms into a shaggy ball. You may not wind up using all of the flour. Transfer the dough to a floured surface and knead until smooth and satiny, about 6 minutes. Then place dough in a lightly oiled large bowl, turn to coat, cover the bowl, and place in the refrigerator. Allow to rise in the fridge until doubled in size, 8-12 hours.
  2. Pizza topping - greens with raisins, balsamic onions, pine nuts and goat cheese

Pizza Topping


5 cups spinach or kale, stems removed, washed, and coarsely chopped
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
4 tablespoons olive oil, divided
1 red onion, halved and thinly sliced
1/2 cup raisins or currants
1/2 cup pine nuts, toasted
2 tablespoons balsamic vinegar
1 cup mascarpone cheese
salt to taste
3/4 cups crumbled or chopped high quality goat cheese, such as Humboldt fog (chevre will also work)

  1. In the basket of a steamer, steam the greens for 2-3 minutes, until just cooked (this step is optional, but I've found it makes the greens less bitter). In a large frying pan, heat 1 Tbs. olive oil over medium heat. Stir in the garlic and red pepper flakes and cook for about 2 minutes, until the garlic is golden. 
  2. Stir in the greens and cook for 3-5 minutes, stirring to coat with the olive oil. Lightly, salt to taste. Remove to a bowl. In the same frying pan, heat 2 Tbs. olive oil over medium heat. Stir in the onions and fry for a couple of minutes until starting to brown. 
  3. Turn heat down to low and cook for another 10 minutes or so, until the onions are caramelizing. Stir in balsamic vinegar, raisins, and pine nuts and allow to cook for another 3 or so minutes, until vinegar is reduced. Lightly salt this to taste as well. Set aside. Stir together the mascarpone and olive oil. Set aside. 
  4. Divide your pizza dough into two and shape it into 2 circles with the thickness you prefer. Place each on a baking sheet lightly dusted with corn meal. Preheat oven to 500F, with a pizza stone, if you have one. Spread mascarpone mixture onto the crusts, top with greens. Then spread the onion mixture on top of the greens (depending on how thick you like your toppings, you may not use all of these various toppings). 
  5. Finally sprinkle with the goat cheese, and brush the uncovered crust with just a bit more olive oil. On the middle rack of the oven, bake your pizzas one at a time on a pizza stone or on their baking sheets until the crusts are golden brown, and the cheese is melting - around 15-20 minutes, usually, but this depends on your oven. Slice and enjoy!
Posted by Diane Araga, on July 15, 2013 at 9:00 AM