Pear, prosciutto, and goat cheese pizza
Pizza toppings and panini fillings are virtually interchangeable. Anything that is good on a panini will be just as delicious on top of a pizza. Case in point, this panini, which we made a while back, virtually mimics this pizza, the only difference being the addition of caramelized onions. I really love sauce-less pizzas. I really really love sauce-less pizzas with goat cheese. Which is why we make so many of them. And I don't think I will ever deviate from my favorite crust recipe, which produces a crisp and chewy crust. With a splash of olive oil and a dash of dried herbs and fennel, the result is probably closer to a focaccia bread than a traditional pizza crust. Which makes it that much more unique and delicious. But do plan ahead - the dough requires at least 6 hours for the yeasty flavors to properly develop.
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