Another grilled pizza success, using dough balls that I had kept in the freezer since last time I made pizza. I changed up the topping by making simple arugula and goat cheese pizzas. I drizzled olive oil over the top, scattered a handful of fresh arugula leaves, dotted it with goat cheese, shredded some parmesan, and finished it off with a little salt, pepper, and Italian seasoning spices. The peppery argulua wilted down nicely and goes oh so well with creamy goat cheese. As you can see above, I didn't use so much goat cheese - because I find my local Patches of Star goat cheese to be really rich and like it best in small, savored doses.
After making two such pizzas, I ran out of arugula - what to put on the third? Then I spied a mushy Heirloom tomato that needed to be eaten soon in my fruit bowl, so I sliced the tomato thinly and placed it atop all the ingredients on the pizza, minus the arugula. Also delicious - how can anything with crispy bread and sweet heirloom tomatoes not be?
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