Meyer Lemon, Spinach and Goat Cheese Pizza

A few months ago, I spotted this recipe in the Williams-Sonoma catalog and was instantly intrigued.  I am a huge fan of cheese…really, I don’t discriminate.  I can’t think of a cheese out there that I am adverse to.  And I’m definitely not a cheese snob.  I’m just as happy with a box of Velveeta (makes the best grilled cheese hands down) as I am with a big block of aged Parmesan.  Having said that, I do have my list of favorites and goat cheese is way up there. Recently, my go to appetizer has been crostini, namely this beet and goat cheese  variation.  It’s always a big hit with guests so I decided to try out this pizza recipe the other weekend.  My husband and I love making home made pizzas.  It’s become our Friday night tradition whether we are entertaining or are enjoying a quiet evening over a bottle of wine and a movie.  Lately, our favorite topping is mushrooms with fresh basil but we’ve also tried different combinations such as kale and feta as well as arugula, tomato and fresh mozzarella.  I’ve learned that the key to any good pizza is to let the dough rest at room temperature for at least a half hour.  It’s much easier to work with and it never comes out too thick.  I’m also partial to olive oil and sea salt on the crust.  I swapped out spinach for arugula with this recipe and opted not to add the chili peppers (although they do give it a nice punch of color for presentation).  It’s certainly not your typical pizza as the lemons give it a tang but when paired with a crisp white wine, I can see us serving this dish accompanied by a fresh herb salad out on the deck once the weather gets warmer .