See?! Winter food can also be vibrant food. On this week’s jewel-toned pizza, red cabbage mingles with fresh goat cheese, a drizzle of cream, toasted walnuts, and a sprinkle of chopped fresh chives.
Red Cabbage and Goat Cheese Pizza
Makes one 12-inch pizza
- 1 (14 to 16-ounce) ball Basic Pizza Dough or Slow-Rise Pizza Dough (or pre-made pizza dough)
- Extra-virgin olive oil
- ¼ small head red cabbage, cored and very thinly sliced
- ¾ cup crumbled fresh goat cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons chopped walnuts, toasted
- 1 heaping tablespoon chopped fresh chives
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough.
To stretch out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less).
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Brush the dough lightly with olive oil, making sure to get it all the way to the edges. Place the sliced cabbage on top, spreading it out in an even layer, then sprinkle on the goat cheese and drizzle with the cream. Season well with salt and black pepper.
To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes, or until the crust is golden and the cheese begins to brown in spots. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese begins to brown in spots.
Remove the pizza from the oven and let it rest for 5 minutes, then sprinkle with the walnuts and parsley, drizzle with olive oil, and season with a pinch of salt; slice and serve.