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Pesto and Goat Cheese Pizza

November 16, 2010

Made a really fabulous pizza tonight, if I do say so myself.  Tired of the traditional red sauced pizzas, I have been craving one with pesto for awhile now.  I finally bought a pizza crust and had at it.  Here’s what I did:

1 pizza crust (Whole Foods has great pizza dough already portioned into balls that you can bake yourself)

Basil Pesto (I have no real idea how much I used, but I was generous with it while spreading on the dough)

3/4 of a ball of real buffalo mozzarella (the fake shredded stuff just won’t do)

Goat cheese (not feta–the good stuff, crumbled–I recommend chevre)

Spread a layer of pesto on the dough, slice the mozzarella into thin-ish slices (as many as you’d like but don’t go too overboard.  Mozzarella has a lot of water and if you put too much on, your pizza will get soupy) and top.  Put in the oven.  When the pizza is about 4-5 minutes from being done, pull it out and top with as much goat cheese as your little heart desires.  Devour.

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