Description
Honey goat cheese is blended with homemade almond pesto for a twist on the traditional sauce. It’s then spread on flatbread pizza dough and topped with salami and a blend of cheeses, then baked until crispy. A fresh salad of arugula and lemon completes this quick and easy brunch, dinner, or appetizer recipe!
Ingredients
Honey Goat Cheese Almond Pesto:
- 2 ounces fresh basil leaves, stems and tiny leaves removed
- 1/4 cup almonds
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (about 1/2 lemon – save the other half for later)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup Pecorino Romano cheese
- 4 ounces honey goat cheese
Flatbread Pizza Dough and Additional Toppings:
- 1 pound raw homemade or store-bought pizza or flatbread dough
- 6 ounces medium white cheddar cheese
- 6 ounces provolone cheese
- 4 ounces salami
- 1 cup arugula + pinch of sea salt and pepper + a good squeeze of lemon juice
Instructions
- PREPARE YOUR FLATBREAD PIZZA AND PIZZA STONE. Remove your dough from the fridge at least 20 minutes before handling. Place your pizza stone(s) in the oven and set it to 500 degrees Fahrenheit for 20 minutes. Sprinkle flour on a clean surface and your hands/rolling pin. Stretch or roll the dough into a thin oval shape and set it aside.
- HONEY GOAT CHEESE ALMOND PESTO. In a small food processor; combine basil, garlic, and almonds and pulse until coarsely chopped. Slowly stream in extra-virgin olive oil and blend until well combined. Add Pecorino Romano cheese, salt, pepper, and lemon juice; pulse a few times. Lastly, drop in your honey goat cheese and process until smooth and creamy yet still a little crunchy (from the almonds).
- PREPARE CHEESES AND SALAMI. Depending on the size of your salami, you can halve it or just leave it whole. I suggest freshly grating the cheddar and provolone from a block; however, if you already have slices or pre-shredded on hand, which will do!
- PREBAKE FLATBREAD PIZZA DOUGH, ASSEMBLE, THEN BAKE AGAIN. Once your pizza stone is preheated; transfer your prepared dough to the stone and drizzle with a thin stream of olive oil, and a pinch of salt and freshly cracked pepper. Bake in the 500-degree oven for three minutes. Remove the prepared dough from the oven then spread an equal amount of honey goat cheese almond pesto on each flatbread and top with half of the cheddar, salami, and provolone. Bake in the preheated oven for 8-10 more minutes, or until the edges are golden-brown and to your desired crispiness.
- ARUGULA SALAD TOPPING. When your flatbread pizzas are almost done baking, prepare your simple arugula salad. Squeeze about a tablespoon or so of lemon juice and a good pinch of salt + pepper. Don’t make this in advance as the arugula will become wilted and soggy.
- REMOVE, COOL, TOP, AND SERVE. Remove the flatbreads from the oven and allow them to cool on the pizza stone for a couple of minutes. Top with arugula salad, slice, and serve! 🍽️
Notes
- Remove dough from fridge and allow to come to room temperature approximately 20 minutes to an hour before handling.
- Makes two flatbread pizzas. If you are planning to eat one the next day and want to make it fresh, just store the other half of the dough in an airtight container in the fridge! Learn more here.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Main Dishes, Appetizers
- Method: Oven or Pizza Oven
- Cuisine: Bar Food
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