D&R were going to be late getting out of their show, so I was on my own for dinner. I made this pizza b/c there was still some goat cheese to use up. Also, it’s probably my favorite pizza at the moment!
At the Bowl the other day there was a man putting out samples of Oaxacan cheeses, and I bought one of them – a mozarella-like cheese with a pleasing flavor that I thought would go well in this pizza (which has grated mozz or this sub – 5 oz or so this time; 10 oz chard, minus its stems, sauteed briefly with minced garlic; goat cheese dollops; and a couple T olive oil that has sat with minced garlic and a generous 1/4 tsp red pepper flakes for at least an hour, sprinkled over the top of the pizza before baking). Ths Oaxacan cheese was a great taste, but it was somewhat heavy and didn’t seem to me to have melted as well as a mozz would. I have more of it and will try it in other recipes as it has a terrific taste. It was only $4.99 for 10 ounces, too. I had some Monte Antico to go with this – great taste!
(Written the 12th)