On one of my walks through the Union Square Green Market, I encountered a certain goat cheese vendor. It’s a dairy, actually, called Patches of Star Dairy. They specialize in goat cheese. Elly mans the booth in the market, and is very knowledgeable. In fact, the position listed on Elly’s business card is “Goat Shepherd Extraodinaire.” That’s fancy.
I would like to be something “Extraordinaire”. I’m open to suggestions if you have any.
Anyway, I think Elly’s title is fitting. She must be doing something right, as the goat cheese she sells is excellent. I have tried two varieties: lightly salted and cranberry almond with honey (pictured below).
This is the flavor I used to create the above dish: Mini Pizzas with Cranberry Almond Goat Cheese, Grilled Zucchini and Pecans. And it’s very easy. Here’s how:
1 Pizza dough (make it or buy it)
1 green zucchini
1 yellow zucchini
goat cheese from Elly
handful of pecans
What to do:
Heat up your oven (and pizza stone if you’re using one. I used a cookie sheet this time, but either will do) to 500 degrees F. Roll out the pizza dough. Then with a cookie cutter, cut the dough into little rounds as if you were making cookies.
Place the little guys on the cookie sheet.
Slice up your zucchini into thin rounds. Heat some olive oil in a grill pan (if you have one, if not a frying pan will do, but you won’t get those pretty “grill lines”). Throw in your zucchini rounds and grill for a few minutes on each side. Remove from the pan and set aside on a plate.
Spread some of the extraordinary goat cheese on your cookie-style pizza doughs, layer with zucchini (just two or three rounds per mini pizza) and top with a couple of pecans. Drizzle some olive oil over them, and pop ’em in the oven for about 10 minutes.
Take ’em out and eat ’em.