Oh man, this pizza is AMAZING (and healthy) down to the crust! Topping a pizza is such a personal thing. I’ve tried so many topping combinations on my homemade pizzas over the years, and this combo has to be my favorite. I hope you give it a try!
The best thing about homemade pizza dough is you know exactly what’s in it! There’s no added ingredients or preservatives, which is one reason I say it’s healthy. The added love doesn’t hurt either. ❤ Pizza dough has not been the easiest thing for me to make consistently well, but I think I’ve got it down now. I was inspired by Bobby Flay’s dough recipe about a year ago, and now I’ve got my dough right where I want it! It takes a little extra time, but it’s worth it.
Now for the toppings! I love using cooked ground turkey on pizza, but you can easily make it vegetarian by leaving the meat out and adding extra veggies. There’s an amazing organic tomato sauce by Muir Glen that is so great on pizza. I just spruce it up with a little fresh basil. The other tasty toppings are goat cheese, mozzarella cheese, baby portabello mushrooms, broccoli, sauteed shallots, and kalamata olives.
My mouth is watering – I’m glad I have leftovers for breakfast!
If you have kids topping the pizza is a great way to get them involved. I know I loved helping my mom out when I was a kid.
The final product! I like broiling the pizza for the last 5 minutes to get that golden brown cheese. So good! The crust is slightly rustic looking which gives it some character, and not to mention it’s light, fluffy, and delicious!
Let’s make some pizza!!
Goat Cheese & Veggie Pizza
This pizza is going to have you coming back for more, and that’s a good thing!
- 1 lb organic ground turkey browned
- 1 tsp cumin
- 1 tsp italian seasoning
- 1/2 tsp black pepper
- salt to taste
- 2 – 3 cups organic tomato sauce such as Muir Glen
- 4 oz organic goat cheese round slices
- 1 cup organic shredded mozzarella cheese
- 3/4 cup organic sliced mushrooms
- 1/2 cup organic chopped broccoli
- 1 shallot sliced and sauteed
- 1/3 cup sliced kalamata olives
- 3 – 3 1/2 cups unbleached all purpose flour
- 2 tsp organic coconut sugar
- 1 envelope instant dry yeat
- 2 tsp sea salt
- 1 1/2 cups warm water
- 2 tbs olive oil plus more for bowl
Make the dough
- Combine flour (start with 3 cups), sugar, yeast, and salt in the bowl of a stand mixer using the dough hook attachment.
- With the mixer going add in warm water and 2 tbs olive oil. Beat until dough forms a ball.
- If the dough is sticky add more flour 1 tbs at a time until more of a solid ball forms. If it becomes too dry you can try adding 1 tsp of water.
- Place dough on a lightly floured surface and kneed a few times, then place into a bowl greased with 1 tbs olive oil. Cover bowl with plastic wrap, and set aside to rise for 1 hour.
- Once ready place dough on a lightly floured surface and divided into 2 equal pieces. Cover lightly with a kitchen towel for 10mins.
- Kneed each half of the dough on a lightly floured surface about 5 times.
- Sprinkle surface and rolling pin with a bit more flour and roll each half into loose rectangles. The dough will be about 3/4″ thick.
- Prepare two baking sheets with parchment paper, and transfer dough to the baking sheets.
- Let sit while preparing the topping ingredients.
Pizza toppings & bake
- Preheat over to 350°
- In a large skillet on med/high heat saute shallot until soft. Add ground turkey, cumin, italian seasoning, pepper, and salt. Cook until browned. Remove skillet from heat.
- Scoop tomato sauce onto prepared dough and spread to the edges.
- Sprinkle turkey and shallot mixture over sauce then follow with the rest of the ingredients: mushrooms, broccoli, kalamata olives, mozzarella cheese, and finally goat cheese.
- Place both pizzas in the preheated oven for 15 – 20 mins or until crust cooks through and is light and fluffy around the edges.
- Broil for about 5mins until cheese is lightly browned on top.
- Let cool then eat up!!
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