Pizza is one of those foods I have always loved. For me, that generally means tomato sauce, cheese, and crust (gluten-free of course.), and sometimes I will add some sausage. I know it isn’t all that exciting, but sometimes it really is good.
I decided to do something a little more interesting, and lighter since it is now pretty hot here. No sauce of any kind, and just sliced pear, chevre, and a little bit of parmesan. Then about a minute before it comes out of the oven I tossed a handful of arugula on it! Thinking about it, a nice gorgonzola could also work very well in a pizza like this.
I’ve been on a bit of a quest for pizza crust. So far, the winner in terms of taste, texture, and relative ease of making it happen is from Emeril Lagasse. I know, weird, right? Apparently, he has daughters who have some gluten issues. He came up with this pizza crust for their gluten-free cookbook, and it is great! It makes enough crust for four pizzas for two people. You can pop the leftover par-baked crusts in the freezer, and pull them out for a quick dinner. Just top them and bake.
Obviously, if you have a pizza crust that works well for you, go ahead and use it. Amy was a bit skeptical of this at first, but it is a fantastic flavor combo! It is always fun to try things that may not immediately spring to mind when you have a dish as iconic as pizza.