I never thought I would remember fondly any of the dishes served on my college campus, but upon leaving I found myself craving the three-cheese pizza served at the cafeteria! To be fair, the food on campus did improve over my four years there and by the end I was actually enjoying my lunch choices…or maybe I had just adapted to the American college food 🙂 I have to admit that the first quarter was quite rough and I relied quite a bit on the salad and fresh fruit bar in the house kitchen, but after a while I did get used to eating bland beef and mashed potatoes with potato skins! In Romania, we do a pretty good job at peeling our potatoes, so it was quite a shock to see the skins in my mashed potatoes 🙂
Anyways, back to the pizza. I didn’t fully realize what made it so great until I tried to order three cheese pizzas at Italian restaurants. First of all, none (not even the four cheese ones!) of the ones I’ve found come with goat cheese! Most of them have mozzarella and parmesan, and another very similar cheese, lacking the nice delicious creaminess from the goat cheese. Also, most pizzas out there use tomato sauce as a base, and not pesto. I hardly paid any attention to these details during my rushed lunches, but came to appreciate them after a few failed attempts of finding the three cheese pizza I liked!
Needless to say, I gave up on trying to find it on the menu of a restaurant. Then one day, I had the brilliant idea that I could try to make it myself! It is true, I do not own a brick pizza oven, but I can at least the get the flavor of the toppings right! Fast forward a few years and one great basil plant buy, and voila…my three-cheese pizza!
Ingredients (makes one small pizza):
- 1 pizza dough from here
- 4 Tb pesto from here
- 2 oz goat cheese, crumbled
- 1/2 cup mozzarella, shredded
- 1/4 cup parmesan, grated
Preheat the oven to 425 F. Roll out the dough and place on a baking sheet. Bake for ~10 minutes, or until almost fully cooked through. Remove from oven and spread the pesto. Top with goat cheese crumbles, and then sprinkle with the mozzarella and parmesan. Return to oven and cook for an additional 5 minutes, or until the cheese has melted. Remove from oven, slice, and serve warm!
This is quite fast to make once you have the dough and pesto. I greatly enjoyed it, but I will understand if you’re not as determined to make it as I was 🙂