Grilled Goat Cheese Pizza

By Hklbrries

Given that goats were among the first domesticated animals, it should come as no surprise that cheese makers have become extremely skilled at crafting fine, delightful cheeses from their milk.

Yet many people haven't discovered the culinary beauties of goat cheese. Sometimes called by its fancy French name, chevre, goat cheese is actually one of the most versatile cheeses around. Similar in appearance to feta and cream cheese, goat cheese has a unique flavor that ranges from a mild sweetness to a tangy kick.

If you don't know much about goat cheese, it's not your fault. It didn't really arrive on the American culinary scene until the late 20th century. One of the most famous (and most copied) goat cheese dishes could very well be one of the first America ever enjoyed: a mixed-green salad topped with warm bread-crumb encrusted rounds of chevre. This super salad originated in California at world-famous Chez Panisse, in the early 1980s.

But goat cheese is good for more than just topping salads. Its creaminess and mild, salty-sweet flavor make it more food-pairing friendly than many other cheeses. Making pizza? Sprinkle on some goat cheese. Or use it as a creamy filling for quesadillas. If you like to put out cheese to snack on, goat cheese is the perfect counterpoint to stronger, harder cheeses on a cheese plate.

When you buy a hard cheese (such as cheddar), you are getting a cheese that has gone through a lengthy aging process. The shorter aging of fresh goat cheese is what makes it so different. After the curds (solids) and whey (liquid) separate, the curds are left to drain overnight. Then, the solids that remain are mixed with salt, cooled and shaped into logs. The result? A cheese that has a softer flavor and is very easygoing about dinner partners.

Goat cheese has one more great quality: It's one of the healthiest cheese choices. Lower in fat and calories than most cow's-milk cheeses, goat cheese is a good source of protein, with 5 grams per ounce. The smaller particles that make up goat's milk also mean it is easier to digest for people with lactose intolerance.

In terms of choosing a wine to pair with goat cheese, a safe bet is a dry white variety, such as a Sauvignon Blanc, which cuts nicely through the rich creaminess. If you don't feel like a white, though, a red wine can be just fine. Reach for one that's lighter, such as a Tempranillo or a lighter Pinot Noir.

Easy to find (at your local Costco warehouse), easy to prepare, easy to eat and easy to digest. Maybe now is the time for you to discover the joys of chevre.

Marti Buckley Kilpatrick is a freelance journalist living and working in San Sebastian, Spain. She can be followed on her blog, www.travelcookeat.com.

Ingredients

• 1 (12 inch) whole-wheat pizza crust
• 2 tsp olive oil
• 1/2 cup zesty pizza or tomato sauce
• 1 fresh tomato, sliced
• 10 1/2 ounces fresh goat cheese, sliced into medallions 1/8-inch thick
• 2 tbsp fresh basil, cut into thin strips
• 1 tsp fresh parsley, torn into small pieces

Preparation

Step 1

Preheat grill to 425 F.

The easiest method for grilling pizza is to partially bake the crust. Grill one side just long enough to firm up the crust so you can move it easily (check it after 3 minutes).

Take the crust off the heat and flip it over to arrange the toppings on the baked side. First, spread the olive oil over the entire pizza crust to the edges, then add desired amount of sauce in the middle, leaving a half inch for the crust. Add tomato slices and the goat cheese, followed by the basil and parsley.

Return to the grill and cook for 6 to 8 minutes on medium or until the crust is golden brown (watch carefully) and the goat cheese medallions begin to melt. As an option, grill for 5 minutes then broil for 2 more minutes to brown the goat cheese.