Basil Goat Cheese Pizza

Working in the pizza business for years turned me in a terrible pizza snob.  That doesn't mean I won't grab a $5 pizza on my way home after a rough day, but it has caused me to cook my own pizza that meets my standards.  Getting a pizza stone earlier this year has made this possible, and finding a great and consistent pizza dough recipe from How to Cook Everything: Vegetarian by Mark Bittman has worked wonders.  The recipe is easy to make and can be found at this link: http://markbittman.com/dinner-with-bittman-pizza-dough/.  Stores like Trader Joe's or Whole Foods sell ready to use raw dough, and there is nothing wrong with using these.  The premade pizza doughs are alright, but making fresh dough is really worth the time and effort.

Ingredients:
1 - dough ball or pizza crust
1-2 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - goat cheese
6 oz - grape tomatoes
1 cup - baby spinach

Diections:
1.  Place a pizza stone in the oven and heat to 500ºF .  Wait at least 5 minutes after the oven has been heated for the stone to reach ideal temperatures.

2.  Slice the tomatoes vertically into quarters and place to the side.

3.  Stretch the pizza dough and remove the pizza stone from the stove.  Place the stone onto a safe surface on holders.  Drizzle the Pastamore Basil Parmesan Dipping Oil onto the crust and evenly spread onto the pizza.  Break the goat cheese into marble sized pieces and spread across the pizza.  Add the grape tomatoes and return the pizza stone to the oven.

4.  Cook for 5 minutes and turn the pizza 180º.  Cook for approximately 5 more minutes or until the dough has reached your desired doneness.  Remove from the oven.

5.  Cut using a sharp pizza cutter and serve immediately.