Week 32: Artichoke, Beet Green, and Goat Cheese Pizza

As I was making the pizza this week, my husband stated “this is a very you pizza.”  He’s right – I love artichokes, I love beet greens, and I love goat cheese.  This pizza is actually inspired by a pizza I had a couple years ago when we were visiting Maine, trying to decide if we wanted to move here.  For one of our meals, we ate at Geddy’s in Bar Harbor and I had a most delicious pizza.  I knew I wanted to recreate it eventually.  They use spinach instead of beet greens but we got beet greens in our CSA share this week so that’s what I used.

For this pizza, I used my standard pizza dough.  I topped it with some homemade basil pesto (also a CSA goodie), marinated artichoke hearts, torn beet greens, and goat cheese.

It cooked for about 10 minutes at 475 F.

I really enjoyed this pizza.  I liked the tangy goat cheese with the artichokes.  The husband said it was “not bad” but that he wouldn’t go out of his way to eat it.  He’s not a big goat cheese fan.  Or artichoke fan.  I thought it would have been better with more goat cheese.  Not surprisingly, the husband disagreed and thought it would have been better with mozzarella.

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4 Responses to Week 32: Artichoke, Beet Green, and Goat Cheese Pizza

  1. Erin says:

    Oooh! I’m glad you went with artichokes :-D

    Tonight is pizza night for us – we’re having a basil pesto base with mushrooms, prosciutto & spinach and a parmesan, asiago, romano, provolone cheese blend.

    • Golda says:

      That sounds really good! I’ve never made a pizza with pesto and mushrooms – I’ll have to try it sometime.

  2. Charee says:

    I made pizza last night with pineapple and green olives (per request of a friend). Definitely not as fancy as yours!

    • Golda says:

      Interesting – was it any good? Since neither of us likes olives, I don’t think we’ll be trying that one…