Ever since starting The Right Crust I have been making new and wonderful pizzas and bread. This blog has helped me expand my culinary horizon beyond what I would’ve ventured into on my own. Because I am always searching for new ideas, I have been able to become more creative and try new ingredients I have never tasted before. This past weekend I continued that quest by making my first goat cheese pizza.
This pizza was not just my first goat cheese pizza. It was my first time to taste goat cheese as an adult. I believe I had tried goat cheese many years ago as a child at my grandmother’s house, and at the time, I had found it disgusting never trying it again until now. My culinary tastes have changed over the years, so I thought it was time for me to be adventurous and to try something new. Not knowing anything about goat cheese, I picked up the only variety I saw at my big chain grocery store, which was chevre goat cheese.
When I first tasted the goat cheese, I was delighted by its taste and texture. In comparison to mozzarella, which has a refreshing, clean taste, chevre goat cheese has a much tangier taste with a smoother, more spreadable texture. These differences excited me and encouraged me to incorporate it into my pizza making so that I could create new and delicious pizzas.
However, I did not initially know how to incorporate this new flavor profile into my pizza toolbox. Since I began my pizza journey using traditional ingredients, I wasn’t sure how to best combine the tang of goat cheese with the savory toppings usually used for pizza. Luckily, a quick Google search provided some good information regarding the pairing of goat cheese. I found that goat cheese can be easily paired with sweet ingredients, such as fruit. Thus, the goat cheese and pear pizza was born. Pears were on sale at my grocery store, and I knew that they could provide the required sweetness to pair with the goat cheese.
When I first tasted the pizza, I was amazed by the nuanced combination of chevre and pear. The pear’s light sweetness balanced the light sour note of the cheese. Also, the textures of the pear and cheese were also a perfect combination. The cheese was soft, while the pear had a modest crunch. I could not have imagined that these ingredients would have paired so well with each other and produced such a light and refreshing pizza.
Amazing Goat Cheese and Pear Pizza
Enjoy this amazing pizza that is the perfect light, refreshing meal. It features a soft Neapolitan crust, chevre goat cheese, sweet pear slices, and fresh arugula.
- 0.5 g (1/8 tsp) instant dry yeast
- 117 g (1/2 cup) warm water
- 4 g (1 tsp) fine sea salt
- 167 g (1 1/3 cups) 00 flour
- 4 oz chevre goat cheese
- 1 pear
Mix 117 g (1/2 cup) warm water and 0.5 g (1/8 tsp) instant dry yeast in a large mixing bowl. Add 4 g of salt and stir until dissolved.
Add 167 g (1 1/3 cups) 00 flour. Stir until a rough dough ball has been produced.
Flour a work surface and knead the dough until smooth.
Roll the dough into a ball and place in an oiled (olive oil), airtight container.
Allow the dough to rise at room temperature for 2 hours prior to refrigerating overnight (approximately 24 hours).
The next day remove the dough from the refrigerator and allow it to rise at room temperature for 1 hour. During this time, preheat the oven to 500 F (260 C) and allow it to preheat for 1 hour. Place a pizza stone or steel in the top 1/3 of the oven prior to preheating.
After preheating the oven for about 50 minutes, place the oven on the broil setting.
Stretch the dough out to form a pie.
Switch the oven back to bake mode. Transfer the dough into the oven, and bake for a few minutes until the crust begins to form a hint of brown.
Remove the dough from the oven and top it with goat cheese and sliced pears.
Return the pizza to the oven and continue to bake. Finish the pizza with the broil oven setting. When a few spots of char begin to form, remove the pizza from the oven and allow it to cool.
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