Goat cheese margherita flatbread pizza

Everybody likes pizza. That’s a fact. And because I am one of these pizza-loving people, I was excited to hear that this month’s Recipe Redux theme was “Pizza Party.”

You see, pizza is sortof a thing around here. For the past couple of years, my parents have had a weekly tradition of inviting over everyone they know and making an obscene number of pizzas on their barbeque grill. They have a system: Mom mixes up and rolls out the dough and lays it on a pizza peel for Dad, who takes it outside, slides it onto clay grilling stones, loads it up with toppings, and serves it hot and bubbling to the hungry people awaiting. The topping choices have evolved over time, but these days we can expect to see a range from traditional margherita pizza to goat cheese and pancetta pizza to barbeque chicken “cowboy” pizza.

This recipe features a partial whole wheat crust. I have attempted to make a 100% whole wheat crust, and while many have been good, I have not yet found a recipe I want to make over and over again. I like my pizza crust light and slightly crunchy, and such crust requires some white flour. This recipe is good, and I want to make it again and again.

Especially topped with garlic and goat cheese.

Goat cheese margherita flatbread pizza
Dough adapted from The Italian Dish
Makes five 4×12″ pizzas

Dough:
1 cup warm water
3/4 teaspoon quick-rise yeast or instant yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
3 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons honey

Toppings:
2/3 cup ricotta (2 tablespoons per pie)
1 tablespoon minced fresh garlic (about 1/2 teaspoon per pie)
6-7 ounces goat cheese (1-1.5 ounces per pie)
10 small roma tomatoes (2 per pie), sliced
1/2 cup torn basil leaves
Olive oil
Salt
Pepper

  1. Combine the water and yeast in a large bowl. Let the yeast activate for 10 minutes, then add the flours, olive oil, salt, and honey to the bowl. Mix with a spoon until the dough comes together, then transfer to a board and knead for about 5 minutes or until smooth. Let the dough rest for 10 minutes, then place in a lightly oiled bowl. Cover the bowl with plastic wrap and chill for 1 hour or overnight.
  2. Preheat oven to 400F. Separate dough into 5 equal pieces. Roll dough until it is 1/8″ in thickness and press into desired pan or simply place on sheet pan. If you have trouble with the dough wanting to spring back to it’s original shape, let it rest on the counter for a few minutes and roll again. Prick dough with a fork to prevent excessive rising and bake for 8 minutes.
  3. Remove dough from oven and begin to add toppings. Spread 2 tablespoons of ricotta in a thin layer all over the dough. Next, scatter 1/2 teaspoon chopped garlic and 1-1.5 ounces goat cheese crumbles over the dough. Add the tomato slices, overlapping slightly to cover the pizza. Place basil leaves sporadically over the tomato slices. Lightly drizzle olive oil over the toppings and sprinkle with a pinch of salt and pepper.
  4. Bake for 10-12 minutes, until the cheese is bubbly and the crust is golden. Place under the broiler for 1 additional minute to brown. 
  5. Repeat with remaining dough and enjoy!

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14 Comments

  1. January 22, 2014 / 4:35 pm

    I'm so pinning this! Love the idea of forming into a long flatbread shape and you can never go wrong with classic margarita pizza! I never would think to add goat cheese to a margarita pizza but I'm so willing to try this since I've recently become obsessed with that stuff! I may try this in individual dishes, very excited!

  2. January 22, 2014 / 4:58 pm

    So cute! I have this tart pan and I've always been looking for other ways to use it.

  3. January 23, 2014 / 2:18 am

    Wow-YUM! Looking forward to following you on the ReDux 🙂

  4. January 23, 2014 / 4:57 am

    I gotta try this crust after all the effort you put into perfecting! Plus love the story of your parents grilling 18 pizzas…That's a lot of sweating over a grill. But sounds delicious!

  5. January 23, 2014 / 5:03 am

    Holey Moley! This looks awesome! I'll have to find myself one of this tart plans and try this out. Do you think you could use normal whole-wheat flour? Thank you! x

  6. January 23, 2014 / 11:00 am

    My husband is a sucker for anything called a "flatbread" on the menu. Yours is a beautiful choice. Looks amazing.

  7. January 23, 2014 / 1:40 pm

    Goat cheese really is the greatest. Let me know how it goes if you try the recipe!

  8. January 23, 2014 / 1:40 pm

    Thanks, Francesca!

  9. January 23, 2014 / 1:42 pm

    Those 18 pizzas were truly a feat! Thanks for stopping by!

  10. January 23, 2014 / 1:44 pm

    I'm sure whole wheat flour would work, it just may not make as light a crust as the pastry flour. If you try it with regular whole wheat, let me know how you like it!

  11. January 23, 2014 / 1:44 pm

    Thanks, Regan!

  12. January 23, 2014 / 1:51 pm

    Thanks, Carlene! I have really only used mine for pizza, although I'd love to try more savory tarts in it.

  13. January 24, 2014 / 6:03 pm

    What a great break from the traditional pizza crust! I love the pan you used – so cute.

  14. January 28, 2014 / 8:43 pm

    Thanks, Jamie!