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“The best of France and the best of Italy in one big bite! Slightly altered recipe from herbsearch.com.”
READY IN:
15mins
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

  • 1 pizza dough, unbaked (I used a light whole wheat pizza dough)
  • 3 tablespoons extra virgin olive oil
  • 13 cup shallot, sliced into crescents
  • 2 garlic cloves, finely minced
  • 13 cup soft fresh goat cheese (chevre or Boursin, for example)
  • 1 teaspoon herbes de provence
  • 14 cup olive, imported, pitted and sliced (picholine, Nicoise, Kalamata, etc.)

Directions

  1. Preheat oven to 450 degrees.
  2. Lighly oil a pizza stone or aluminum pan. Spread the pizza dough evenly and thinly onto the pan and prick the dough randomly with a fork.
  3. Sauté shallots and garlic in 1 tablespoon of the olive oil until shallots are translucent.
  4. Spread the crumbled goat cheese over the pizza dough, then spread the sautéed shallots and herbes de Provence over the cheese. Add the sliced olives.
  5. Drizzle remaining 2 tablespoons olive oil over the ingredients.
  6. Bake approximately 10 minutes, or until cheese bubbles.

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