Cast Iron

Goat Cheese, Spinach & Lemon Pizza

by:
December 15, 2009
0
0 Ratings
Goat Cheese, Spinach & Lemon Pizza
  • Serves 4
Author Notes

This past summer was filled with free outdoor concerts ... being one of the avid cooks amongst my friends I am usually tasked to bring the picnic goods. After concert number 3 the usual hummus and pita gets a little old so I started getting creative. This white pizza was a hit ... simple, tasty and easy to eat on the go it makes a perfect picnic food. —amreen

What You'll Need
Ingredients
  • 1 bag trader joes whole wheat pizza dough
  • 1 large bag washed spinach leaves
  • 1 lemon
  • 2 cloves garlic
  • 6 ounces goat cheese (log)
  • 1/2 cup grated parmesan or asiago
  • 3 tablespoons olive oil
  • flour or cornmeal for rolling out the dough
  • salt and pepper to taste
Directions
  1. Heat the oven to 375 degrees and take the pizza dough out of the fridge and bring it to room temperature.
  2. While the dough is warming up In a large pot juice the lemon thoroughly. Add the spinach and a little bit of water and zest about 1 teaspoon of the lemon into the pot. Cover and set on low. Cook the spinach for a few minutes until it is wilted and a bright green. Salt and pepper to taste.
  3. Chop the garlic and set it aside.
  4. Roll out the pizza dough to the thickness of your choice. I place cornmeal down on the rolling board before I roll out the dough but you could use regular flour as well.
  5. Place the dough on a pizza stone or pan. I like to use my cast iron grill pan. Drizzle the olive oil on the dough and sprinkle the garlic evenly over the dough.
  6. Place dollops of spinach and goat cheese evenly around the dough. Sprinkle the parmesan or asiago on top.
  7. Bake for 12-15 minutes until the crust is to your desired brownness. Let it cool, cut it and you are set to go!
Tags:
Contest Entries

See what other Food52ers are saying.

  • coffeefoodwrite
    coffeefoodwrite
  • amreen
    amreen
amreen
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.

Popular on Food52

2 Reviews

coffeefoodwrite
coffeefoodwrite April 1, 2010
This pizza looks so delicious. We have taken to having "pizza parties" in which we put various (and many) ingredients out on a long counter and let people make their own creation. (Trader Joe's Pizza dough is so good -- do you find it hard to get it to roll out though? I fixed this by just rolling it, then stretching it out on a large greased cookie sheet). Our last most interesting pizza was a quail egg and Basturma pizza. (Which hopefully I will post soon). Can't wait to try this one! Thanks!
 
amreen
amreen April 2, 2010
wow ... a quite a pizza combo ... i don't even know what basturma is ... can't wait to learn more! I love the TJ"s pizza crust to, i usually let it sit out for 30 min then roll it out wits some cornmeal or flour to help it not stick ... i must say though, i love thick crusts so i don't roll it out too much. I took this pizza to a summer concert in the park and it was an instant hit :D let me know how it turns out!