Monday Night Football! And healthy food!
Monday Night Football is back tonight with not one, but two games. And after about nine hours of really good games here on the East Coast feed, it might not be terrible to take football food to the gym, and go healthier for tonight’s NFL action, yo.
Today’s dish is inspired by the Iron Hill Brewery, because they have on their menu pretty much ingredient for ingredient right there on the menu. Full disclosure: I’m just using what’s in the menu, and the methods of cooking it or the quality of the dish is likely much better than the Giant groceries and my kitchen gave me.
1 artisan pizza crust, frozen dough or homemade dough
goat cheese, crumbled
roasted garlic oil, store-bought or homemade
If you’re making the homemade dough, click the link up above.
If you’re doing the homemade garlic oil, I made some by roasting my garlic in a 350 degree oven, then processing it with olive oil. You don’t want this to be thick, so be liberal with the oil.
Brush the dough or crust with some garlic oil, then top with the chopped spinach, cheeses and tomatoes. Try not to crowd the pizza, or the crust is going to be weighed down. This is a rustic pizza with a lot of flavor, so you don’t need to overdo it on the toppings. Frankly, the goat cheese and the garlic oil are going to get it done taste-wise on their own.
Bake in a 425 degree oven for 20-25 minutes or a 500 degree oven for 10-15 minutes. The higher temperature setting is going to keep the crust slightly softer, but give you a more bubbly cheese. The lower temperature is going to cook the pizza throughout for a nice, crispy crust with a melted top.
*If you want to grill the pizza, cook one side of the pizza over high heat, then flip it, add toppings, then close the grill and cook until done.
No matter how you cooked it, finish the pizza with a little bit of garlic oil.