Bonus: your newborn sleeping in until 8:40 a.m.
Bonus: getting off the train just as your bus pulls up to its stop.
Bonus: a half cup of coffee left in your coffee pot, perfectly timed for your 3 p.m. lull.
And here? A bonus pizza. I was making this pizza for Eric and I when I found out a friend was coming for dinner. I knew I needed to make more than one pizza…
There was goat cheese hiding in my fridge from this recipe.
There was an unopened jar of fig preserves lurking in my pantry from some unfulfilled cooking dream.
There was a bowl of peaches on my table, filling my dining room with summery feelings.
And a bunch of arugula in my fridge, leftover from a fantastic salad I made that I can’t wait to share with you in a few days.
And so, inspired by the Great Chef Google, I put them all together: the goat cheese, perfectly paired with the sweet fig preserves and summery peaches, the peppery arugula to add some kick, and fresh rosemary, just for fun.
I wasn’t sure how I’d like this pizza, but after one bite, I pretty much died. Skeptics: these unlikely ingredients can make a fantastic pizza. And this may become your favorite pizza. (Goat-cheese-haters, don’t be hatin’). This pizza may even be the one that makes you consider turning on your oven on a 100* day, because your tongue waters every time you think about it. Bonus, indeed.
Before the peaches disappear forever, I beg you to try this.
That is all.
(toppings recipe from a combination of my imagination and Google-inspired searching) (dough recipe from Smitten Kitchen)
(yields 8 good-sized triangle pieces)
This homemade pizza features a simple dough and a fresh combination of fig preserves, goat cheese, mozzarella, onion, rosemary, and peaches, topped with peppery arugula.
"Sauce" and Toppings:
app. 1/4 c. fig preserves
2-3 oz. goat cheese
1 c. mozzarella, shredded
1/4 of a red onion, thinly sliced
1 peach, cut into thin slices
1 tsp. fresh rosemary
1 large handful, app. 1 c., arugula (or enough to cover top of pizza)
3/4 c. flour
3/4 c. whole wheat flour*
1 tsp. salt
3/4 tsp. active dry yeast
1/2 c. lukewarm water (may need up to 1 or 2 tablespoons more)
1 tbsp. olive oil
(*You can also use only all-purpose flour instead of the combination.)
FOR THE DOUGH:
Stir dry ingredients, including room-temperature yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can with a wooden spoon. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a ball.
Knead it for just a minute or two. Lightly oil the bowl (I use cooking spray and spread it around with a paper towel). Place dough in bowl, rolling it around to coat it with the cooking spray. Cover it in (oiled) plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. In the winter, I turn my oven onto 200* and let the dough sit on top of the stove; in summer, I put it in a sunny window.
After it's doubled in size, dump it back onto a floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal. Roll out the pizza (pretty thin!) and place it on your stone or sheet.
FOR THE PIZZA:
Spread fig preserves evenly over dough, to about a 1/2 inch from the edge.
Dollop goat cheese over the pizza.
Spread mozzarella evenly over the pizza.
Cover cheese with onion slices and peach slices.
Bake in a preheated oven (500*) for about 8 minutes.
Sprinkle rosemary over pizza and bake for an additional 2 minutes.
Remove pizza from oven and spread arugula over the top.