Folks, I'd like to present to you...a GREEN PIE.
Yes, that's right. We're covering both Pi Day and St. Patrick's Day in one blog post. This was a happy accident. I'm (once again!) cleaning out my refrigerator and freezer. I found pizza dough, pesto, and goat cheese. I love all of those things, so of course I'd love them together, right?
Being a self-proclaimed nerd, I knew that Pi Day - March 14th - was coming up, so I wanted to showcase a pie. Pizza = pie! Just so you know. Also. St. Patty's Day is March 17th. If there is any holiday that we take seriously in Hoboken, it's St. Patty's Day. In fact, we already celebrated last weekend, on March 4th. But don't you worry...we'll celebrate again on the 17th. No missed opportunities over here!
I love how this flatbread turned out. It's a quick and tasty snack. It would pair well with a creamy soup, or it can be eaten on its own if desired. I made mine ever-so-slightly more healthy with the addition of sprouts, but these are not necessary. Any way you want you want to slice it (pun intended), this is a delicious choice.
Pesto Goat Cheese Flatbread
- 1 batch garlic herb or regular pizza dough (homemade or store-bought)
- 1/4 cup basil pesto
- 2 - 4 ounces goat cheese
- freshly cracked black pepper (optional)
- sprouts (optional)
- red pepper flakes (optional)
1) Preheat oven to 475 degrees F. Line a baking sheet with parchment paper.
2) Use floured hands to spread the pizza dough over the baking sheet until it is the desired size.
3) Spread the pesto evenly over the dough.
4) Slice or crumble the goat cheese. Place the cheese evenly on top of the pesto.
5) Bake until the pizza dough is as crispy as desired, about 10 - 15 minutes.
6) Remove from oven and allow to cool at least 5 minutes before slicing as desired.
7) Optional - Sprinkle the pizza with the black pepper, sprouts, and red pepper flakes before serving.
8) Serve warm!