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:
