MexiGoat Pizza

For my son's birthday, he wanted to a Magic tournament, so that's what he got. I asked him what he wanted for the food. I suggested a couple of things and he chose pizza. I'm glad he did, since that's easy to make and feeds a lot of teen age boys. I listed a couple of different flavor combinations, taking into consideration his friends likes/dislikes.

He decided on 1 cheese and 1 vegan. The dough is Jim Lahey's no-knead pizza dough, which is very similar to no-knead bread recipe. The ingredients for the vegan pizza was basil pesto, garlic slices, bella mushrooms, bell peppers, coarse salt, cracked pepper and spinach. I didn't get to taste it, since it disappeared pretty quickly with 12 boys.

The cheese pizza I used 2 kinds of moz. The first was fresh moz, which I broke into pieces by hand. The second was a low moisture moz, which I cut into thick slices. I did try that one and boy was it good. The two kinds of moz gave it two different textures. Unfortunately, I couldn't take a picture in time.

The third pizza was for the wife and I. I'm calling it MexiGoat pizza. Here's the ingredients

thin layer of tomatoe sauce
avocado
crumbled goat cheese
coarse salt
cracked pepper
spinach

The trick to a nice thin pizza crust is to spread it out on the pan and let it rest. The dough is pretty, but not so thin that it breaks. I spread about 4 tablespoons of sauce to make a thin layer. Next I put on the avocado, feta, coase salt and cracked pepper. Bake it at 550 degrees for 4 minutes. Take it out and put the spinach on top and bake for another 2 minutes. When it's done, transfer to a cutting board, cut and then eat!

The reason I'm naming it MexiGoat is simple. Avocado is native to Mexico and central America. Feta is made from goat cheese and originates from Greece. MexiGoat is partly inspired by Antonio's pizza in Amherst (Antonio's Pizza). My favorite pizza there is the Black bean avocado. If you're ever in Amherst or East hampton, I highly recommend it.