Darlene’s Pizza

Darlene came to a Goat Cheese Making Class in November.  My pizza hasn’t been the same since.

She noticed the basket of month’s old tomatoes and said:  “Those are just right to make pizza sauce with!!”  I had been procrastinating making something with them, they were small, shriveled and rapidly entering the dried tomato phase.  But, they weren’t bruised at all, so they never molded.

She gave me her Italian pizza crust recipe and her Italian pizza sauce recipe. 

Whoa.  It was out of this world.

First, I made the pizza dough.

Then, I made the sauce.

Then, I cut the dough into 4 sections and rolled them out to about 1/8″ thickness.  (A couple I rolled to 1/4″ and they didn’t taste as good).  Thinner is better. 

This dough is the easiest pizza dough I’ve ever worked with!!  It doesn’t shrink back to each time you roll it, like all the other recipes I’ve used.  It simply stays where you put it.  It’s awesome.

Just look at that cheese.  Absolutely delicious.  Mouth watering. 

I had some mozzarella left over from an overheated batch that never stretched, and thus was named:  Mozzarella spread.

I spread it on the raw dough, then poured the pureed sauce on top.

I didn’t have any meat to put on it, or anything else for that matter, so I cooked it just like that.

Tomatoes and cheese.

It was amazing!  All of my boys liked it!  And, that’s a rare thing.

Thanks, Darlene. 

–  The Goat Cheese Lady


Darlene’s Dough:

3 1/4 c flour (I used freshly ground whole wheat)

250 ml tepid water

4 tsp active dry yeast

2 Tbsp olive oil

1 tsp salt

Mix yeast and water.  Then add all other ingredients.  Mix in a Kitchen Aid mixer for 5 minutes, adding extra flour if needed so it doesn’t stick.  Cover with saran wrap or a moistened cloth towel.  Let rise in warm area for 45 min to 2 hours.  Cut into quarters.  Roll out in flour.

Darlene’s Sauce:

1 can petite diced or crushed tomatoes, or your own shriveled tomatoes.

1/4 cup olive oil 

2 cloves of garlic (chopped)

1/2 tsp salt

1 1/2 Tbsp dried oregano

Saute garlic in olive oil.  Add all other ingredients.  Cook for a short bit.  Puree if you wish.

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
This entry was posted in Bread Making, Cheese Making, Farm Life, Recipes. Bookmark the permalink.

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