Pizza with Ground Goat, Goat Cheese, Onion, and Black Olives

Serves 4

Making my own pizza dough is incredibly easy and satisfying. I used mom’s recipe, and froze the other half for later. I call for homemade or store-bought tomato sauce here–if you don’t want to use store-bought but don’t have time to make your own, just mix a 28 oz. can of crushed tomatoes with 1-2 minced garlic cloves and a splash of olive oil.

1 lb. pizza dough, homemade or store-bought
3/4 lb. ground goat meat (or ground lamb)
Salt, pepper, and red pepper flakes, to taste
1 medium onion, sliced
Tomato Sauce, homemade or store-bought
1/4 cup Kalamata olives, chopped
3 to 4 oz. mozzarella cheese, grated
3 to 4 oz. goat cheese, crumbled
Handful of fresh basil, chopped
Parmesan cheese, shaved

If making your own dough, follow the instructions. If using store-bought, allow dough to thaw or come to room temperature.

Meanwhile, sauté the ground meat in a medium skillet, seasoning to taste with salt, pepper, and red pepper flakes. Once the meat has lost its raw color, transfer it to a bowl. Without cleaning the pan (add a little olive oil, if necessary), sauté the onions over medium heat until soft and browning, 6-8 minutes.

Move the oven rack to the lowest position. If you have a baking stone or tiles, place them on the bottom rack. Heat the oven to 450 degrees.

Divide the dough into four equal pieces. Working two at a time, stretch the dough onto a pizza peel (or large wooden cutting board) sprinkled generously with cornmeal. If you do not have a baking stone, stretch the dough onto a baking sheet covered with cornmeal. Top pizzas with sauce, meat, sautéed onions, and olives.

Bake until crisp and golden brown, 10 to 12 minutes. Remove pizzas from oven; top with mozzarella and goat cheese; return to oven and continue to bake until cheese is melted and bubbling, 3 to 4 minutes longer.

Remove pizzas from the oven, sprinkle with fresh basil and shaved parmesan, and serve.