Fresh Herb Pizza on Tender/Crunchy Pizza Crust

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

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Herbs seem to be one of those feast or famine items for me--either my newly planted cilantro is ready to bolt, or I'm snipping my plants down a little too much for comfort just to get the minimum needed, or I'm overwhelmed with a glut of leaves and have to find something to do before they spoil. [I don't have a dehydrator--yet--it's fresh tomato pesto, garlic scape pesto, or pesto for me.]

Sometimes, when I put basil leaves on a pizza, they seem sort of dry and forlorn after baking.  For this pizza I spread plenty of roasted garlic oil on the crust to try and counteract this issue, and I believe it worked well.  I had both crumbled feta and crumbled goat cheeses in the cheese drawer--an embarrassment of riches if I don't say so myself--so instead of dithering between the two I used some of each.

The result is a pizza that tastes a bit like amped up cheesy garlic bread--fresh flavors, vibrant color, but a familiar taste [even if my daughter wasn't initially sure about the giant pile of green leaves on the pie].

This pizza is made using the Tender/Crispy pizza dough I used on my Dainty Radish Pizza.  The second time I made this dough my results started off pretty rough.  I made a gif showing how I fixed the dough with additional kneading, water, and time:

For more pizza recipes, organized by category, like vegetarian pizzas, pizzas with seafood, savory pizzas with fruit, please see my Visual Pizza Recipe Index. For more recipes using a lot of herbs, please see my Recipes To Use Up Herbs Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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Fresh Herbs with Three Cheeses  . . . . um, on a Pizza

Ingredients

• 1 pound Tender/Crispy Pizza Dough (recipe here) or any type of pizza dough of your choice
• ¼ cup olive oil
• 1 large clove roasted garlic (here's how I put up my crop)
• 1 cup chopped fresh herbs (I used parsley, basil, and thyme)
• ¼ cup crumbled goat cheese
• ⅓ cup crumbled feta cheese
• ¾ cup shredded Italian blend cheese

Instructions

For general directions on making pizza crust, please refer to my Pizza Primer post.  

1. Preheat the oven to 450 degrees Fahrenheit, and if you've got a pizza stone let it preheat as well. [I'm just dipping my toe into grilling pizza, and will get up a post when I've got something of value to add to the conversation.] 
2. On an oiled piece of parchment paper or a cookie sheet, stretch out dough into a pleasing shape. 
3. In a small bowl combine olive oil and smashed garlic until blended. Spread across prepared dough. 
4. Scatter chopped herbs across the top.  Top with cheeses, and perhaps a grind or three of pepper if you like.  
5. Bake for 5-8 minutes, then slide the parchment out from underneath and bake directly on the pizza stone another 3-5 minutes until cheeses are browned. 
6. Slice (Amazon affiliate link to my beloved pizza slicer) and serve.

This post is shared on the Clever Chicks Blog Hop, What's Cookin' Wednesday, Tasty Tuesdays, Food on Friday