Making pizza using store-bought pizza dough is a great way to ease into cooking (especially after a holiday break) and get a little creative. I usually keep frozen pizza dough in my freezer at all times and just throw it in the fridge in the morning before I go to work on days I want pizza for dinner. When I get home I move it to the counter to rise fully for an hour (according to package instructions) and then throw on whatever I have in my kitchen.
There are also a ton of pizza crust alternatives out there including that cauliflower pizza crust that every blogger and their mother has posted about. I have yet to try most of these options but I’m definitely not discouraging anybody else from doing so! I’m a believer in good ingredients and thoughtful cooking and eating but frankly, I just love bread too much to go there right now. In case you're wondering, my new years resolutions do not include anything diet-related.
Potato, Goat Cheese & Thyme Pizza
- 1 16-oz store-bought or homemade pizza dough (regular or whole wheat)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 russet potato, peeled and thinly sliced
- 1 tablespoon fresh thyme
- 4 oz goat cheese
- 1 tablespoon heavy cream
- Kosher salt
- Freshly ground black pepper
Preheat oven to 425F.
Roll out dough to a rectangle the size of a baking sheet (18x12 inches). Brush the dough with olive oil and sprinkle with garlic. Spread potato slices over dough in an even layer. Crumble goat cheese and drizzle cream over the potato slices. Sprinkle with thyme and season with salt and pepper.
Bake until dough is golden brown and potato is starting to brown and crisp, 25-30 minutes.