I'm sure you've been on the edge of your seats wondering the fate of my two little tomatoes. Well, they managed to survive. Not quite the crop I was hoping for, but there's always next year.
The first time I ever ate tomoatoes from someone's yard, they were served simply sliced and sprinkled with salt. I'd never eaten a better tomato. Sometimes simple is best.
And sometimes a pizza with tomatoes, jalapeno peppers, leeks and goat cheese is best.
Trader Joe's makes yummy pizza dough in a few different flavors; I chose herb & garlic. Seemed like a perfectly good place to put my tomatoes. Tomatoes like hanging out with jalapeno peppers and onion, and I like hanging out with goat cheese (as we are all aware), so this pizza idea is a win-win.
I drizzled olive oil on the dough and then seeded and sliced a couple large jalapeno peppers, the white part of one leek and my two little tomatoes.
I like using goat cheese for two reasons: 1) goat milk is very similar to mother's milk, so our bodies deal with it better than cow's milk (and cheese); a lot of people who have trouble with dairy can actually eat goat dairy products. 2) goat cheese (or chevre) has a great, bold flavor, so you don't need to use much. I only used about 2 ounces on the pizza...and we know what a cheese hound I am, but it was the perfect amount.
The pizza bakes up in 8- 10 minutes, depending on how thick or thin you roll it. The dough needs 20 minutes to rest before adding your toppings, but that gives you plenty of time to chop up your veggies. Throw together a little salad while the pizza bakes and voila! It's a great way to add lots of veggies to your diet in a simple, delicious way. I'm already thinking about my next creation...maybe butternut squash, sage, and shallots, topped with a little watercress. So many possibilities....
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