Months ago we posted the pizza dough recipe that we use every weekend along with a promise to post pizza recipes and unfortunately this will be the first one. We have had the best of intentions to post recipes but it hasn’t really worked out because it seems like dinner on the weekends is always later in the day and therefore more difficult to photograph. I can’t tell you how many things we have made in the last few months but couldn’t blog the recipe because we didn’t have pictures.
The nice thing about this pizza is that there are only a few ingredients but it still has an interesting unique flavor. If you don’t have the salad dressing to use in the sauce you can use regular pizza sauce but you may want add more sundried tomatoes with the toppings in order to balance the flavor.
Make sure to check out the pizza dough recipe in advance of making this pizza because it does take time to rise. I have been known to glance at a recipe and not notice the time consuming part and then not have enough time to make said recipe for dinner that night. If that happens to you then you may want to come up with a plan B for the crust such as pita, French bread or one of those pre made crusts.
Preheat oven to 425 degrees. Prepare one half pizza crust recipe, beginning at least 4 hours before you wish to start making your pizza. In a small bowl mix tomato sauce and sundried tomato dressing together, stirring to incorporate. Spread evenly over blind baked crust and then top with mozzarella cheese. Chop sun dried tomatoes into quarters and sprinkle over the cheese, then drop small chunks of goat cheese over the top. Bake for 10 minutes or until the cheese is melted and bubbling, let rest for 5 minutes before cutting and serving.
Much love, Aislinn and Emily