The goat's on the green pizza

May  3, 2010
0 Ratings
Author Notes

I got the dough recipe I always use for pizza from an old boyfriend - every relationship gives you something good in the end...The slow rise in the refrigerator means you have to think ahead, but it's worth it as it gives you amazing flavor. The combination of ingredients I made up in trying to replicate a pizza that a friend once made for us that was truly one of the most delicious things I've ever eaten (I believe he found it in one of his cookbooks). It turns out that I remembered all wrong, but in so doing, created something of my own that is also incredibly delicious! (Oh, and full disclosure: the photo is of a galette that I made with this topping, which was almost as good as the pizza version.) —fiveandspice

  • Serves 2 medium pizzas
  • pizza dough, can be made ahead, great for entertaining, healthy
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 1/3 cups warm water
  • 2 tablespoons good quality olive oil
  • 1 teaspoon salt
  • 3-4 cups all-purpose flour
  • Pizza topping - greens with raisins, balsamic onions, pine nuts and goat cheese
  • 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 cup crumbled or chopped high quality goat cheese, such as Humboldt fog (chevre will also work)
In This Recipe
  1. pizza dough, can be made ahead, great for entertaining, healthy
  2. 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.
  3. 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.
  4. 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.
  1. Pizza topping - greens with raisins, balsamic onions, pine nuts and goat cheese
  2. 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. 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.
  3. 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. 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.
  4. Stir together the mascarpone and olive oil. Set aside.
  5. 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.
  6. Preheat oven to 500F, with a pizza stone, if you have one.
  7. 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). Finally sprinkle with the goat cheese, and brush the uncovered crust with just a bit more olive oil.
  8. 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!
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.