So, I’m pulling out my emergency stash of chevre from my good friends at Swede Farm to bring you this pizza. 🙂
Now, I made this pizza without sauce because I’m not a tomato-y type of girl, aside from cherry tomatoes (which I added on top!). But you can definitely add some sauce if you like. 🙂
1 recipe pizza crust, I used King Arthur Flour’s basic dough – you can find that here.
6 oz chevre – I used Swede Farm’s chevre with smoked sea salt
1/2 c crumbled feta- I buy the block of feta from Whole Foods (in brine) & slice off then crumble what I need
1/2 lb very lean ground pork*
1/2 tsp ground white pepper*
1/2 tsp ground oregano*
1 c red kale leaves, loosely packed, stems removed, sauteed in EVOO
1 shallot, caramelized
2 cloves garlic, minced
6 gold cherry tomatoes, sliced lengthwise
*ingredients with asterisk can be substituted with 1/2 lb seasoned italian sausage
Prepare your pizza dough according to directions.
While the dough is rising, cook the pork/italian sausage thoroughly.
In a separate pan, caramelize the shallot & garlic, then toss in the red kale leaves & sautee.
Once your dough is done rising, bake according to your recipe until it looks & feels set, with crusts beginning to crisp but still pale on top.
Remove from oven.
Top with cheese, sausage, kale mixture. Sprinkle on the gold cherry tomatoes.
King Arthur Flour gives the perfect instructions for this point in the pizza process: “bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.”
This recipe can be made gluten free by following King Arthur Flour’s gluten free crust recipe – find it here.
PS – Swede Farm now has a baby goat! Expect another tour plus more pictures VERY soon. 😉
& don’t forget to tell your friends about the big beauty giveaway I’m hosting in february! 😀