When I moved to Jersey City from Hoboken in October of last year, one of the things I knew I’d miss the most was the Garden of Eden gourmet food store on Washington Street, right in the heart of Hoboken. You simply can’t walk out of that shop without some inspiration to create culinary magic (or at least attempt to).That place is a heaven of fresh vegetables, fruits, cheeses, meats, and other foodie delights, and there just really isn’t anything like it within walking distance in our new neighborhood that I’ve been able to find.
Thankfully, though, Hoboken is only the town over from Jersey City so I’m only one Light Rail stop away from my old stomping grounds. This weekend, I decided to stop by Garden of Eden on a lark before heading home from a volunteer meeting that I was attending in Hoboken, hoping to get inspired to make something nom-tastic. As usual, the Garden didn’t fail me.
I left with a box of heirloom tomatoes, some fresh basil, beautiful crimini mushrooms, and goat cheese- a delightfully tangy, easily-spreadable cheese that I’ve only very recently opened my heart and stomach to. God knows why I was holding out for… I love this stuff now!
These pizzette have a real nice, chewy crust that is based off the same recipe I posted for the Pizza Margherita with Prosciutto, but the similarities end there. I decided to infuse the cheese with some fresh herbs, and caramelized onions and the tomatoes add a nice light sweetness that plays perfectly off the earthiness of the mushrooms and the tang of the cheese. Hope you enjoy!
Pizzette with Herbed Goat Cheese & Heirloom Tomatoes
- hand mixer or stand mixer with dough hook attachment
- mini food processor
- cookie sheet
- non-stick skillet
- parchment paper or aluminum foil
For the dough:
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
- corn meal, to cover the baking sheet or pizza stone
For the toppings:
- 2 tbsp olive oil
- 1 onion, sliced
- 5.5 oz package goat cheese
- 4 leaves fresh basil, plus extra for garnish
- 1 tsp fresh thyme
- 6 heirloom tomatoes, sliced
- 7-8 crimini mushrooms, sliced
- balsamic vinegar, olive oil, for drizzling (around 1 tsp each)
1. In a small bowl, dissolve yeast in the warm water. Let stand until creamy, about 10 minutes.
2.While yeast is proofing, heat 2 tbsp oil in skillet over medium heat. Add sliced onions and let brown, stirring every so often, allowing them to caramelize slowly. Once caramelized, remove from heat until ready to use for the pizza.
3. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. While dough is rising, place goat cheese, basil leaves, and thyme in a mini-chopper and pulse until the herbs are well-integrated and the cheese is flecked with green throughout.
5. Line a baking sheet with parchment paper or aluminum foil, and dust with cornmeal.
6. To keep the dough from sticking to your hands, rub your hands with either more cornmeal or some flour, and separate the dough into 4-5 equally shaped sections, around 6 inches in diameter. Arrange on the baking sheet and put about a 1/4-cup dollop of goat cheese mixture on top of each dough section.
7. Spread the herbed goat cheese out to cover the top of each pizzetta, and layer the caramelized onions, sliced tomatoes, and sliced mushrooms over top. Drizzle olive oil and balsamic vinegar lightly over top each pizzetta, and bake for 20-25 minutes.
8. When pizzette are done, garnish with chopped basil and enjoy!