I don't know if I should be upset or proud about the news I'm about to share with you: We got in our pool this weekend! Ok, it was a bit colder than I would have liked it to be... the temperature reads at 70 degrees, although I'm sure it's about 60 the further down you go... When it is 100 degrees outside, 70 feels pretty darn good, though, I must say! Now, we didn't swim.. it was still a bit too chilly for that, we did, however, lay on floats... it was actually perfect! As, I said, I don't know if I should be proud or upset... proud because we finally got to use our pool!! We spent so many summers wishing we had one.. and now we have it! AND, Chris has put so much work into keeping it clean, I'm sure it gave him a sense of fulfillment! I should be upset though... I mean, come on.. it's April... and it's 100 degrees............ I'm just sayin'
But enough about me... how about this pizza? It's simple, it's flavorful - what more can you ask for in a pizza, right? I actually made this pizza about two weeks ago, but completely forgot about posting it. I don't know how that happened.. that NEVER happens, trust me. If I had made this pizza this week, it would have been on the grill, but it was still a bit cooler when I made this, so I decided on the oven method. If you want a grill method, hit me up via email (email@example.com) and I'll give you instructions if you need them. Either way... try this.. it's fantastic!
Hamburger and Goat Cheese Pizza
Created by Jenn's Food Journey
1 14oz dough ball or ready made pizza crust such as Boboli or Pillsbury
1/2 lbs ground beef
2 Anaheim peppers, chopped
2 garlic cloves, finely minced
1/2 teaspoon red pepper flakes
1 teaspoon Italian herb blend (or use a mixture of oregano, parsley and basil)
3/4 cup pizza sauce
2 1/2 oz crumbled goat cheese
2 cups shredded mozzarella cheese
Place a pizza stone in the oven and preheat to 450 degrees F. (if you are using a ready made crust, follow the directions on the packaging)
In a skillet, over medium heat, add the ground beef. Cook for 3 minutes. Add the peppers and cook another 3-4 minutes or until the beef is cooked through and no longer pink. Add the garlic and cook 1 minute. Stir in the red pepper flakes and Italian herb mix. Remove from heat.
Stretch the dough to desired size on parchment paper. Spread on the pizza sauce. Top with meat mixture. Add the crumbled goat cheese and finish off with mozzarella cheese. Slide the pizza onto pizza stone and bake for 15-20 minutes or until the crust is golden brown and the cheese has melted. Carefully remove from oven and allow to cool for a few minutes before slicing. Enjoy!
One Year Ago: Vanilla Bean Cake with White Chocolate Frosting
Two Years Ago: Tilapia Oreganata