Goats' Cheese, Tomato and Basil Party Tray Pizzas
Inspired by techniques from NYT Cooking.
Two generous rectangular pizzas scattered with crumbly aged goats' cheese, fresh tomato slices and torn basil, baked until the crust is golden.
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Method
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Equipment
- 2 large baking trays
- rolling pin (optional)
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 243 kcal |
| Protein | 8.8 g |
| Carbohydrate | 37.9 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 6 g |
| of which saturates | 3 g |
| Fibre | 1.8 g |
| Salt | 1.07 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 900 g pizza dough, shop-bought or homemade, thawed if frozen
- 48 g plain flour about 6 tbsp
Topping
- 225 g aged goats' cheese, crumbled
- 4 tomatoes, sliced
- 20 g fresh basil, chopped
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Prepare. Thaw any frozen 900 g pizza dough the morning before you plan to bake.
- 2
Heat. Set the oven to 180 °C.
- 3
First tray. Scatter about 1 tbsp plain flour across the first large baking tray; press and stretch half the dough to cover the entire surface, flouring your hands and the dough as needed to prevent sticking (a rolling pin will produce a thinner, more uniform crust if preferred).
- 4
Top. Scatter half the 225 g crumbled aged goats' cheese across the first tray, arrange half the 4 sliced tomatoes in an even layer, sprinkle half the 20 g chopped fresh basil and season with half the ¼ tsp salt and half the ¼ tsp pepper.
- 5
Repeat. Press and stretch the remaining dough onto the second tray in the same manner and repeat the topping process with the remaining cheese, tomato, basil and seasoning.
- 6
Bake. Bake for 30 to 60 minutes depending on how thick the dough is and how crisp you prefer the result, continuing until the base is golden brown underneath.
- 7
Serve. Cut each tray into small rectangles with a large, sharp knife.
Storage
Keep leftovers chilled and consume within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
