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Blueberry Goat Cheese Pizza
1 store bought pizza dough
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon fresh ground pepper
4 cloves garlic
2 teaspoons thyme minced
2 tablespoons basil chiffonade
½ cup toasted pecan pieces
4 ounces goat cheese
1 cup spinach cut
1 cup California Giant Blueberries
1 tablespoon balsamic vinegar
Preheat oven to 425°F. Spray sheet pan with non-stick cooking spray.
Roll out pizza dough into desired shape. I like a rough rectangle for a rustic feel and no stress about the perfect roll out job.
With a dinner fork stab the dough a few times and brush with two tablespoons olive oil.
Put in oven for about five minutes until bottom sets. Remove from oven.
Meanwhile, heat remaining one tablespoon olive oil in pan. Slice shallots into rings and saute in oil with salt and fresh ground pepper until shallots are soft and starting to crisp.
Add garlic and saute for about a minute. Add in minced thyme and basil chiffonade. Stir to incorporate.
Spread goat cheese on par cooked pizza dough. Top with shallot mixture. Top with blueberries, spinach, and toasted pecans.
Bake for an additional ten minutes until crust is golden. Spray with balsamic vinegar. I put the vinegar in a spray bottle so it gets over every bit of the pizza.
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