What do you do when you end up with out of date very ripe goats cheese, a handful of cherry tomatoes and some pesto in the fridge? Easy, make a goats cheese, pesto and cherry tomato pizza.
One of the perks of my new job is having to ‘dispose’ of cheese which has exceeded its sell by date. Most cheeses are generally still perfectly OK to eat when the date is up, as long as there is no mould where there shouldn’t be mould, but they can’t be sold. Therefore instead of going in the bin, any out of date (but still edible) cheese ends up either in my fridge or my parents fridge depending on who gets to it first. A couple of weeks ago there were a few pieces of Capricorn goats cheese that had been neglected on the shelf so I took them home.
I’ve been making quite a lot of pizzas lately with a pesto base partly because I’ve been too lazy to make a tomato sauce, and partly because I fancied having something different. Using green pesto as a pizza base is also a great way to sneak in some extra veggies. I’ve tried adding kale which works quite well and I think spinach or rocket would be good too. For this pizza I just used a basil pesto because that’s what I had in the fridge but you could use your favourite homemade or jarred pesto here.
Like most pizzas, this is also delicious served cold. In fact, that was how my parents and I enjoyed the first version of this pizza because I made it on a Friday evening ready for lunch at work the following day. Saturday is our busiest day of the week which means lunch needs to be eaten quickly when we can grab a spare 5 minutes. Cold pizza is always a winner at lunchtime for me.
- 225g strong white bread flour
- 150ml lukewarm water
- 1 tsp salt
- 1 tbsp dried active yeast (reactivated following packet instructions) or 1 x 7g sachet fast action yeast
- ½ tsp sugar
- 1 tbsp olive oil
- 2 tbsp coarse polenta
- 2 tbsp flour
- 5 tbsp basil pesto
- 100g soft ripe goats cheese, sliced
- 10 cherry tomatoes, halved
- Add all of the pizza base ingredients to a large bowl and bring together into a soft dough. Turn the dough out onto a lightly oiled clean worktop and knead by hand for 10 minutes until smooth and elastic. Alternatively use the dough hook attachments on a hand mixer and knead for 5 minutes in the bowl.
- Shape the dough into a ball and place in a lightly oiled bowl, cover with clingfilm and leave to prove for 1 hour or until doubled in size.
- When the dough has risen preheat the oven to 200°C.
- Mix the polenta and flour together and spread evenly over a large baking tray.
- Knock back the risen dough and knead lightly then place it on the polenta dusted tray and shape into a circle approximately 30cm in diameter. The flour and polenta will stop the pizza base sticking to the tray.
- When you're happy with the size and shape of your pizza base add the toppings. Spread over the pesto, I find using the back of a spoon helps it to spread more easily. Then scatter over the slices of goats cheese and halved cherry tomatoes.
- Cook the pizza for 15-20 minutes until golden on top and the cheese is bubbling.
- Serve in slices with your favourite salad.
This is my entry into December’s Bready Steady Go which I co host with Michelle from Utterly Scrummy. The linky is below for anyone to join in with their bread themed blog posts this month, a reminder of the guidelines for linking up is below.
Bready Steady Go! will run until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.
You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.
We’d prefer to see entries from new blog posts where possible but you can also add old posts if you republish them, add the badge and link back to both of our blogs as well. If you don’t link back to our blogs then we reserve the right to delete the entries from the linky without notice.
You can tweet your entries to @JensFood and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.
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If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content.
For more veggie pizza ideas check out Planet Veggie’s tortilla pizza, Farmersgirl Kitchen’s courgette and hummus pizza, Tin and Thyme’s squash, walnut and goats cheese pizza, easy English muffin pizzas by Eats Amazing, samphire and goats cheese pizza by The Hedgecombers, cauliflower pizza by Emily’s Recipes & Reviews, chickpea flour pizza by Nadia’s Healthy Kitchen, mushroom, pesto and asparagus pizza by Family Friends Food or a broccoli and asparagus pizza with a balsamic glaze by Supper in the Suburbs.