Goat Cheese Pizza with Arugula

I love pizza. I am thrilled that pizza comes in all varieties these days. I made this version last week when my friend Allison was visiting and it was a huge hit. It features goat cheese in place of the more traditional mozzarella. Because products made from goat's milk are easier digested by the lactose intolerant, I can enjoy this pizza with no regrets. Unless I have more than two slices and can't fit into my pants. I might regret that.

You can start with store-bought pizza crust, or use this recipe which boasts a gorgeous flavor and wonderful texture. Smooth some pesto sauce over your dough, layer with thin slices of ripe tomato and coins of herbed goat cheese, then sprinkle with fresh garlic. When it comes out of the oven, a handful of peppery arugula greens adds the finishing touch. It's a beautiful thing! Don't be afraid to try something new - this one won't disappoint you.

Goat Cheese Pizza and Arugula

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 Roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil (optional)

Directions

1. Preheat oven according to pizza package instructions. (If using homemade, crank it up to 500F to get as close to an authentic oven as you can in a home oven.)
2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil if desired.
3. Place pizza directly on preheated oven rack. Bake for 10 to 12 minutes, or until the crust edges are golden.
4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!