Fresh Herb Pizza on Tender/Crunchy Pizza Crust
A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.
Herbs seem to be one of those feast or famine items for me--either my newly planted cilantro is ready to bolt, or I'm snipping my plants down a little too much for comfort just to get the minimum needed, or I'm overwhelmed with a glut of leaves and have to find something to do before they spoil. [I don't have a dehydrator--yet--it's fresh tomato pesto, garlic scape pesto, or pesto for me.]
Sometimes, when I put basil leaves on a pizza, they seem sort of dry and forlorn after baking. For this pizza I spread plenty of roasted garlic oil on the crust to try and counteract this issue, and I believe it worked well. I had both crumbled feta and crumbled goat cheeses in the cheese drawer--an embarrassment of riches if I don't say so myself--so instead of dithering between the two I used some of each.
The result is a pizza that tastes a bit like amped up cheesy garlic bread--fresh flavors, vibrant color, but a familiar taste [even if my daughter wasn't initially sure about the giant pile of green leaves on the pie].
This pizza is made using the Tender/Crispy pizza dough I used on my Dainty Radish Pizza. The second time I made this dough my results started off pretty rough. I made a gif showing how I fixed the dough with additional kneading, water, and time:
For more pizza recipes, organized by category, like vegetarian pizzas, pizzas with seafood, savory pizzas with fruit, please see my Visual Pizza Recipe Index. For more recipes using a lot of herbs, please see my Recipes To Use Up Herbs Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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Fresh Herbs with Three Cheeses . . . . um, on a Pizza
- 1 pound Tender/Crispy Pizza Dough (recipe here) or any type of pizza dough of your choice
- ¼ cup olive oil
- 1 large clove roasted garlic (here's how I put up my crop)
- 1 cup chopped fresh herbs (I used parsley, basil, and thyme)
- ¼ cup crumbled goat cheese
- ⅓ cup crumbled feta cheese
- ¾ cup shredded Italian blend cheese
For general directions on making pizza crust, please refer to my Pizza Primer post.
- Preheat the oven to 450 degrees Fahrenheit, and if you've got a pizza stone let it preheat as well. [I'm just dipping my toe into grilling pizza, and will get up a post when I've got something of value to add to the conversation.]
- On an oiled piece of parchment paper or a cookie sheet, stretch out dough into a pleasing shape.
- In a small bowl combine olive oil and smashed garlic until blended. Spread across prepared dough.
- Scatter chopped herbs across the top. Top with cheeses, and perhaps a grind or three of pepper if you like.
- Bake for 5-8 minutes, then slide the parchment out from underneath and bake directly on the pizza stone another 3-5 minutes until cheeses are browned.
- Slice (Amazon affiliate link to my beloved pizza slicer) and serve.
This post is shared on the Clever Chicks Blog Hop, What's Cookin' Wednesday, Tasty Tuesdays, Food on Friday