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Gourmet Post-Ride Pizza

Like I said last week, I love pizza. A lot. So after my 1.5hr ride tonight, what did I want for dinner?

Chicken, Pear and Goat Cheese Pizza.

This recipe, loosely adapted from both Cooking Light and Barefoot Contessa, is a little bit more like flatbread because it lacks sauce, but the flavors are great and it’s a good way to mix up your typical pepperoni/cheese/veggie options.

For the crust:

  • 1 1/4 cups warm water
  • 2 pkgs dry yeast
  • 1 T honey
  • Olive oil
  • 4 cups flour
  • Kosher salt

Combine water, yeast, honey and 3T oil in the bowl of an electric mixer with a dough hook attachment. When yeast is dissolved, add 3 cups flour, 2 t salt and mix on medium low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead for 10 minutes until smooth, sprinkling in flour to keep dough from sticking to the bowl. When ready, turn onto a floured board and knead by hand a dozen times. Place in a well-oiled bowl, cover with a kitchen towel and let rise for 30 minutes.

Turn out onto board and separate into two. Place on a cookie sheet covered with parchment paper, cover with a damp towel and let rest for 10 minutes. Use immediately or place in fridge for up to 4 hours. Can be frozen. [Note — this crust is super easy and FAR superior to any store-bought option.]

For pizza:

  • 1 chicken breast, roasted and shredded
  • 1 pear, sliced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 1/3 cup balsamic vinegar

Roll out crust onto pizza stone or cookie sheet covered with cornmeal. Top with half of mozzarella, chicken, pear and goat cheese, followed by remainder of mozzarella. Place in 400 degree oven and cook until crust and cheese are browned. In the meantime, cook vinegar in saucepan over medium high heat until reduced to 2T, about 5-7 minutes. Drizzle over cooked pizza. Slice and eat.

The original recipe calls for peaches and gorgonzola, but Whole Foods didn’t have peaches and I don’t like gorgonzola as much as goat cheese. Hence, the above substitutions.

Another thing I might try is tossing the vinegar with arugula and topping the pizza with that after removing from the oven. Maybe some red onion too. That would add additional color, flavor and nutrients.

Experiment and enjoy!



3 thoughts on “Gourmet Post-Ride Pizza


    Posted by katie | May 11, 2011, 10:20 AM
  2. again, if you keep posting these mouth-watering recipes, I am going to start showing up on your door steps after training rides. I KNOW WHERE YOU LIVE

    Posted by Emily | May 11, 2011, 10:53 AM


  1. Pingback: Awesomesauce Pizza and Race Prep II | You Don't Know Until You Tri! - May 13, 2011

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