Goat Cheese Pizza with Tomato and Mint

Ingredients

• 4 ounces soft goat cheese (chevre), at room temperature
• ¼ cup milk, half-and-half, or heavy cream
• Salt
• Freshly ground black pepper
• 1 (14- to 16-ounce) ball pizza dough
• 1 large ripe tomato, thinly sliced
• 1 tablespoon (or more) chopped fresh mint
• Balsamic glaze (or high-quality aged balsamic vinegar), for finishing (optional)

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• In a small food processor, or in a bowl with a fork or wooden spoon, mix together the goat cheese and milk or cream until smooth. Taste and season with salt and pepper as desired.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Spread the sauce on the dough, leaving a ½-inch border all around. Tile on the tomato slices, then drizzle with olive oil and season with a pinch of salt and a grind or two of black pepper.
• Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
• Remove the pizza from the oven and top it with the fresh mint and a drizzle of balsamic glaze (if using). Let rest for a few minutes; slice and serve.