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Goat Cheese & Vegetable Pizza
Enhance your pizza menu with a recipe for our goat cheese pizza. Made with high-quality wheat flour, water, fine sea salt, and yeast, our dough ensures a consistent and reliable foundation for any pizza topping. Featuring a thoughtful combination of pesto sauce, mozzarella, goat cheese, green asparagus, and cherry tomatoes, this pizza offers a sophisticated and delicious option for your pizza repertoire. The carefully curated ingredients also guarantee a streamlined integration into your kitchen operations.
Dough
- Start by carefully dissolve the yeast to 90 % of the amount of water.
- Slowly add 50 % of the flour. Mix well in the dough machine.
- Gradually add the rest of the flour.
- The dough begins to shape after a mix of 6-7 minutes.
- Add salt and half of the remaining water.
- Wait for about a minute to add the salt and gradually add the rest of the water.
- The total blend time is about 15 minutes.
- When the dough is ready, place it in a bowl and cover with clingfilm.
- Allow the dough to rest and rise at room temperature (16-18 ° C) for 12-18 hours to double the dough.
- Then divide the dough into three parts and place it to rest for 4-6 hours at room temperature.
Making the pizza
- Shape the pizza base beautifully and thin.
- Apply pesto over it, but not on the edges.
- Always prepare the pesto yourself from the high quality ingredients to get the best possible result.
- Add mozzarella, cherry tomatoes, goat cheese and lastly sliced asparagus over the pesto.
- Bake in a gas or wood-fired oven, 430 degrees for 60-90 seconds
- If you use an electric oven, bake the pizza at 380-400 degrees for a few seconds longer.
- Take the pizza out of the oven and decorate it with cherry tomatoes and fresh basil. Serve right away!
