The Goat Pizza

Serves: 2

Cooking Time: 30 minutes

• pizza dough
• 1/3 cup Cypress Grove Midnight Moon cheese, grated
• 1/3 cup Cypress Grove Fromage Blanc cheese
• 1/3 cup roasted peppers
• 1/3 cup Henry's Olives - Mediterranean Mix (any nice olive will do)
• crispy shallots (recipe below)
• fresh thyme

1. Preheat oven to 450 to 475° F and fit the oven with a pizza stone. Bring the dough to room temperature and flour lightly to shape. Starting in the center, push the dough out from the center to make a circle. Once you have the shape and thickness you desire (everyone has their own tastes) place the dough on a cutting board or pizza peel dusted with semolina flour. Brush the edge of the pizza dough with olive oil.

2. Dress the pizza with goat cheese, peppers and olives. Slide pizza onto the stone in the oven and close the door. It is important that the pizza stone is hot to develop a nice crust. Depending on your oven, you may want to rotate the pizza on the stone to ensure even cooking. Once the outer crust has achieved the desired color (once again, there are a few schools of thought here, some prefer deep brown crust, while others prefer a blonde chewy crust), remove pizza from the oven, garnish with generous amounts of crispy shallots and fresh thyme and eat right away.

Note from Chef Dan McHugh's: The longer you wait to eat the pizza, the more you risk the crust becoming soggy. It usually depends on what you put the finishing product on: ceramic is the worst and wood is the best.

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