Blueberry peameal bacon pizza
with chives and goat cheese stuffed crust
I wanted to use up the goat cheese that was about to expire in the fridge. I was going to use basil but I couldn’t find any at No Frills so I bought chives instead. Since there were so many recipes out there that pairs blueberry with goat cheese, I decided to give it a try on a pizza. The final pizza rose beautifully from the fresh dough and was delicious 😆
Goat’s milk cheese…………….8 oz
Scallions (white part)
Skim mozzarella cheese
- In a small bowl, combine goat cheese and basil until mixed. Add a grind of black pepper. Add some olive oil if mixture is hard to stir Set aside or allow to sit in the fridge.
- Lay the pizza dough on a lightly floured surface and roll very thin. Along the outer edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom.
- Preheat the oven to 500 F.
- Lightly paint the pizza crust with olive oil, then layer the julienned peameal bacon on it. Sprinkle the scallion over the peameal bacon, then add the cherry tomatoes and blueberries, evenly distributed. Top with skim mozzarella. Bake for about 15 minutes, until the crust is done and cheese begins to brown.