We were inspired by Gaby from What's Gaby Cooking when she made a delicious Herby Goat Cheese Pizza in the Fontana Marinara Wood Fired Oven. It looked SO incredibly delicious we just had to try it with what we had on hand in our kitchen! Oh my goodness, it did not disappoint! This pizza is a definite must try with the savory creaminess of the cheese, a hint of sweetness from the balsamic vinegar and the richness of the pesto and sun-dried tomatoes. Click HERE for Gaby's recipe. Below is our rendition with what we had available. Let's get started!
Either stretch out the pizza ball by hand or roll it out on a floured work surface.
Once the dough is stretched out, make sure there is flour under the dough in order for it not to stick to the surface.
Spread the Pesto over the dough as you would a red sauce.
Pull the small mozzarella balls in half and place over the pesto.
Add dollops of the garlic and herb goat cheese to the pizza.
Sprinkle the chopped Sun Dried Tomatoes , the pine nuts, and thinly sliced cayenne pepper over the pizza.
With the perforated peel, carefully scoop the pizza up with a quick motion. This should be easily achieved if there is enough flour under the dough. Excess flour will fall through the holes of the perforated peel.
Before placing the pizza in the oven make sure to check the oven floor temperature with the infrared thermometer. With the stones that come with the oven, the ideal temperature for pizza should be around 750°F - 398°C. If using the SAPUTO stones the ideal temperature should be anywhere between 850°- 900°F or 454°- 482°C.
Place the pizza on the oven floor as you quickly pull back the peel, as shown in the video.
With the turning peel, carefully rotate the pizza so it cooks evenly on all sides.
Once the pizza is fully cooked remove from the oven and garnish with fresh basil, additional cayenne pepper slices and a drizzle of balsamic vinegar. It is ready to be served immediately. Enjoy!