Summer for me is all about easy, seasonal meals that delight the senses and tame the hunger like my Apricot, Basil and Goat Cheese Pizza.
I call this playful food; because it combines such fun ingredients that play so well together. I have to admit, fruit and cheese are like long-lost lovers meant to be together. Whether they’re used in a sweet or savory recipe, they always happily compliment each other.
I like my pizza simply topped with just a few fresh ingredients. During the summer months I like to dress pizza with fresh made pesto from basil, arugula or spinach. If I’ve got a plethora of Swiss chard, kale and collard greens in the garden, I’ll often toss those into the pesto as well. Then I top it with fresh summer fruit and either feta, brie or goat cheese.
The end result is a light but flavorful Apricot, Basil and Goat Cheese Pizza that enchants my palate. Not to mention, it brings many happy faces to my table.
I’ve got a delicious pizza crust recipe included however, because I’ve got a gluten intolerant kiddo, I often make a low-carb pizza crust instead. It uses almond flour and mozzarella cheese as the base and I must say it’s divine. A little work to prepare but the end result is worth it. You can find the recipe here. There are several versions of this low-carb crust, however, I like this recipe and the website gives step by step instructions which makes it much easier when preparing the crust for the first time.
Cheers to the summer and all the summer deliciousness ahead!
Loads of Love,
- 1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds
- 1/2 – 1 cup traditional basil pesto or your own homemade pesto
- 4 apricots, pitted and sliced
- 4 ounces crumbled goat cheese
- 1 bunch basil, whole leaves only
- ¾ cups (6 ounces) lukewarm water
- 1 teaspoon active-dry yeast
- 2 cups (10 ounces) bread flour
- 1 teaspoon salt
- 1 teaspoon sugar