I love goat’s cheese. Its creamy texture, its earthy flavour, its versatility. Unfortunately, my kids aren’t so keen, so when I was contacted by @ethelthegoat and invited to take part in a Ready, Steady…Cook-type challenge to create a great recipe using Capricorn Somerset Goat’s Cheese, I leapt at the chance.
No money changed hands, but they did send me a hamper of ingredients on which to base my recipe. I came up with two – the first, my Jubilee goat’s cheese pizza with figs, pears, roasted peppers and walnut pieces is here. I’ll publish my second next week.
This is great finger food for any Jubilee street party. And my kids loved it. No kidding!
Makes 1 x 10-inch pizza
1 ready-made pizza base (I used Napolina)
1 drum of creamy goat’s cheese (I used Capricorn Somerset Goat’s Cheese), sliced
2 figs, topped, tailed and sliced
1 English pear, cored and sliced
1 red pepper, grilled, skin removed and sliced into strips
1 red onion, sliced and marinated for a few minutes in balsamic vinegar and 1 tsp sugar
1 tbsp chopped walnut pieces
1 tsp thyme leaves
Glug of olive oil
1. Brush the pizza base with olive oil, then add the toppings in layers.
2. First the cheese.
3. Then the figs and pears.
4. Next come the a goaty bullseye!
5. Now marinate the onions in balsamic vinegar and 1 tsp sugar.
7. Slice the peppers into chunks and char under a hot grill, for 4-6 mins. Put them into a freezer bag and allow to cool, then peel off the charred skins and slice the peppers into thin strips. Arrange on the pizza, scatter with walnut pieces and drizzle with olive oil.
8. Preheat the oven to 180c/Gas 4 and bake the pizza for approx. 10 mins, until the cheese has melted and the pizza base is crispy. Cut into slices and serve.