Arugula / Goat Cheese Pizza

This crust is too crispy for my liking, but just right for Jess.

I've been making this since about 2005, and I don't know how it's not on the blog yet. I wish I could give proper credits for the idea, but that's a long time to remember where it came from. I do vaguely remember that the idea for using roasted garlic as a base came from one source, and the idea to add arugula post-baking came from another source, because I remember being pleasantly surprised and impressed with myself when this all came together.

In any event, this is one of my go-to recipes when I have arugula. I like it because it's pizza and salad all in one, so I don't feel the need to serve vegetables alongside it. The only downside is that it doesn't keep very well. In a perfect world, I would only dress the amount of arugula we will eat in that sitting, and I would keep the rest of the arugula dry and separate until we eat the leftovers. In reality, I generally just throw it all together and then the leftovers end up with some soggy, cooked arugula on top.

The Recipe:

1 pizza dough

1 head garlic, roasted (I bake it at 350 for about 75 minutes)

1 log plain goat cheese (8 oz is ideal but I often use 4-6 oz because it's expensive)

1/2 bunch baby arugula

1 tb olive oil

1/2 tsp balsamic vinegar

maldon salt, to taste

Spread out pizza dough in pizza shape
Spread the roasted garlic all over the dough
Crumble the goat cheese on top
Bake according to the dough's instructions
In the meantime, dress the arugula with olive oil, vinegar, and salt
When the pizza is baked, allow to cool for one minute and then top with the dressed arugula

The Verdict:

Overall grade: A

Overall reason: Easy, yummy, and healthy-ish

Time to prepare: 30 minutes, plus time to roast the garlic

Husband quote: I've been making this for too long to remember what he said the first time, but he likes this meal. And who doesn't love the smell of roasted garlic?

Comments

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Adventures of a healthy-ish pseudo-foodie

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