| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 12g | 5g | 39g |
| sugars | fibre | protein | salt |
| 18g | 3g | 10g | 1.2g |
The first time I crafted a Persian Hogweed & Goat Cheese Pizza, I was taking a stroll down culinary memory lane. This recipe merges my love for vibrant, fresh ingredients with a touch of homey comfort – elements that beautifully represent my New England roots and Irish heritage. Imagine the tangy creaminess of goat cheese, the earthy, slightly spicy notes of Persian hogweed seeds, and the vibrant burst of mixed berries. It’s an experience that speaks volumes even before the first bite.
The Joys of Fusion Flavors
Being a Bostonian with Irish grandparents, the way we approach food is a delightful compilation of influences. New England’s seafood bounty and Ireland’s hearty stews have always been the backdrop of my culinary journey. However, it’s the moments of culinary creativity, like in this Persian Hogweed & Goat Cheese Pizza, that really light up my kitchen. The marriage of sweet and savory elements here evokes the warmth of family gatherings, the sharing of laughter, and the blending of traditions.
Nutritional Benefits
This pizza isn’t just a feast for the senses; it’s also a trove of nutritional benefits. Goat cheese is an excellent source of protein and calcium while being easier to digest than cow’s milk cheese. Persian hogweed seeds, rich in antioxidants, offer anti-inflammatory properties which can be beneficial for overall health. The mixed berries not only add a burst of color and flavor but are also high in vitamins and fiber.
You might find dishes similar in concept to this pizza in Mediterranean cuisine where fruits and herbs in savory dishes are not uncommon. Think of classic pairings like fig and goat cheese salads or even the sweet-savory harmony found in Middle Eastern fruit-topped flatbreads.
Pairing Suggestions
This pizza pairs wonderfully with a light arugula salad, dressed simply with olive oil, lemon, and a sprinkling of salt. If you’re looking to offer a diverse spread, consider serving alongside a chilled gazpacho or a bowl of mixed nuts to further enhance the flavor medley. I personally love enjoying this recipe with a crisp white wine, which complements the blend of fruity and tangy elements perfectly.
Creating the Persian Hogweed & Goat Cheese Pizza has become more than just another recipe in my repertoire; it’s a celebration of flavor and tradition. Sharing it with Laura and our baby boy only makes it more special, turning a meal into lasting family memories.
Here’s to exploring new flavors while honoring the old, to creating and sharing meals that bring joy and wellness to the table.
What You’ll Need
- 2 cups all-purpose flour
- 1 cup warm water (110°F)
- 1 tablespoon olive oil
- 1 packet active dry yeast (0.25 ounces)
- 1 teaspoon salt
- 1 tablespoon honey
- 1 cup goat cheese, crumbled
- 1/2 cup Persian hogweed seeds (ground)
- 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
- 1/4 cup honey
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh mint leaves, chopped
- 1/4 cup walnuts, chopped
- 1/2 cup arugula
Method
Step One: Prepare the Dough
In a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, until it becomes frothy.
Step Two: Mix Dough Ingredients
Add the olive oil, salt, and 1 cup of flour to the yeast mixture. Mix well until combined. Gradually add the remaining 1 cup of flour, mixing until a dough forms.
Step Three: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step Four: Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Step Five: Prepare the Toppings
While the dough is rising, prepare the toppings. In a small bowl, combine the crushed red pepper flakes (if using) with the 1/4 cup of honey. Set aside. Wash the mixed berries and pat them dry. Crumble the goat cheese and chop the fresh mint leaves and walnuts.
Step Six: Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a 12-inch circle. If you don’t have a pizza stone, place the dough on a baking sheet.
Step Seven: Add the Toppings
Sprinkle the ground Persian hogweed seeds over the dough. Evenly distribute the crumbled goat cheese, mixed berries, and chopped walnuts over the top.
Step Eight: Bake the Pizza
Carefully transfer the pizza to the preheated oven (onto the pizza stone if using) and bake for about 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Step Nine: Garnish and Serve
Remove the pizza from the oven and immediately drizzle the honey and crushed red pepper mixture over the top. Scatter the chopped fresh mint leaves and arugula over the pizza. Slice and serve warm.
