1 bag (680-700 g) refrigerated prepared pizza dough
2 Tbsp (30 mL) olive oil, divided
1/4 cup (50 mL) basil (di Genovese) pesto
1 pkg soft surface-ripened goat cheese (125 g)
approx. 1 tsp (5 mL) Windsor® Roasted Garlic Sea Salt
approx. 3/4 tsp (4mL) Windsor® Coarse Sea Salt
fresh rosemary, basil or oregano sprigs (for garnish)
Preheat oven to 425°F (215°C).
Place dough onto well-floured surface; divide in half.
Working with one half at a time, roll or pull very thinly to about 12 x 10-inches.
Repeat with remaining dough.
Let rest 10 minutes.
Using an upturned glass or biscuit cutter, cut out 24 3-inch circles of dough and transfer to lightly oiled baking sheets, 12 on each sheet.
Lightly brush edges of 12 circles with olive oil.
Top each with 1 tsp (5 mL) pesto.
Slice goat cheese roll into 12 and place on top of pesto, gently pressing down.
Generously grind Windsor® Roasted Sea Salt Grinder over tops.
Bake 10 to 12 minutes on lowest racks, rotating baking sheets after 5 minutes.
Transfer to cooling racks.
Garnish bites with basil or oregano.
Variation: If desired, substitute basil pesto with sun-dried tomato (Sardegna) pesto and substitute goat cheese with mozzarella di Bufala or bocconcini cheese. Garnish with snipped fresh basil or oregano.
Makes 24 bites.
Tip: With leftover dough, make focaccia!
Generously brush remaining olive oil over tops of remaining 12 circles.
Generously grind Windsor® Coarse Sea Salt over tops.
Cut a tiny slit in each dough surface and insert a small clump of rosemary.