2cupsmicrogreens, loosely packedarugula also works
balsamic glazesee note #3
Instructions
Preheat the oven to 400 degrees Fahrenheit. Combine the goat cheese and milk in a small container, stirring to combine. Thinning the goat cheese with milk makes it easier to spread.
Slice the peach into thin slices. Each pita should have 5-6 peach slices.
Place the pitas on a large sheet pan. Add 1 heaping tablespoon of goat cheese to a pita slice, spreading to the edges. Top with peaches.
Bake at 400F for 8 to 10 minutes, or until the pita is crisp.
Remove the pita pizza from the oven and top with ½ cup microgreens (about one handful of microgreens). Drizzle with balsamic vinegar and serve immediately. Enjoy!
Notes
Pita bread: Also works with flatbread or naan. See below for tips to make this with pizza dough.
Goat's cheese: If you are unable to find honey goat cheese, just combine plain goat cheese with a teaspoon or more of honey. Goat cheese without honey, blueberry goat cheese, or herbed goat cheese also work.
Balsamic glaze: I usually buy balsamic glaze in a bottle, but if you'd like to make homemade balsamic glaze using balsamic vinegar I recommend following the method used with my cherry tomato galette.
To make a regular pizza: One traditional 12-inch pizza requires the same amount of ingredients as 4 pita pizzas.
If using storebought dough, let the pizza dough rest on the counter for 30 minutes before rolling it out and transferring to a parchment paper lined sheet pan, a pre-heated pizza round, or a cast iron skillet.
Spread the goat cheese out, leaving ½ inch at the edges for the pizza crust.
Bake at 450F for 10 to 12 minutes, until the dough is golden and the peaches are almost charred.