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Ingredients requirements of Goat Cheese and Veggie Stuffed Pizza:
- Make ready of Dough
- Require 4 cups - all-purpose flour
- Give 1 - package active dry yeast (1 1/4 tsp)
- Prepare 3 Tbsp for olive oil
- Get 2 tsp of salt
- You need 1 1/4 cup of luke-warm water
- Take - Stuffing
- Make ready 1 small chunk (about 4 oz - 6 oz) Humboldt Fog goat cheese or other mild, creamy cheese
- Need 1 for small chunk (about 4 oz - 6 oz) Manchego cheese or other mild sheep milk cheese
- Get 1/2 of red bell pepper
- Get 1/4 cup for black or kalamata olives, sliced
- Prepare 1 handful - fresh spinach
- Give of Fresh chives
- Prepare - Truffle oil (or sub. olive oil)
Goat Cheese and Veggie Stuffed Pizza instructions:
- Mix the dough ingredients together in a large bowl, adding the water a little bit at a time until the dough is just wet enough that you can form it into a ball. Add more water if too crumbly or more flour if it seems way to sticky to handle.
- Remove dough from bowl and knead on a lightly floured surface for 10-15 minutes until smooth and elastic.
- Return the dough to bowl, cover with plastic wrap or a warm, moist towel and let rise in a warm place for 60-90 minutes - or until about doubled in size.
- When the dough has risen, preheat oven to 500°F/260°C. Divide the dough into two equal parts. Roll one part out into a 10-12 inch round piece and place on a oiled baking sheet or one lined with parchment paper.
- Slice the cheese thinly and distribute evenly over the bottom layer of pizza. Slice slice the olives and bell pepper and distribute over the cheese. Sprinkle with chives and torn up spinach.
- Roll out the other piece of dough into the same size as the pizza and lay over top the toppings. Drizzle with truffle oil or olive oil and sprinkle with more chives.
- Bake in the 500°F/260°C oven for about 15 minutes or until top crusts starts turns golden brown. Keep an eye on it after 10 minutes in case it starts to brown earlier!
- Pull out of the oven, drizzle with more oil and slice up!
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