Pizza at home: now with goat's milk cheese!

I am not a big fan of goat's milk cheese, so I was a bit wary when Pizzadelphia brought home a block of goat mozzarella. No longer, though, because it is delicious.

Pizzadelphia made for me last night pizza from scratch, using garlic oil instead of olive oil in the dough. We didn't notice much difference, but just knowing it was in there was helpful for my soul. Crushed tomatoes were the sauce, topped with goat mozzarella, bacon (high five for bacon!), whole cherry tomtatoes, and just a couple of oil-cured olives. I'm pretty sure there were a few grates of parmigiana reggiano on top too. Everything came together beautifully and we continue to enjoy the crispness of crust the pizza stone provides.

I love whole cherry or grape tomatoes on a pizza. They get roasted and when you bite into them have a very satisfying pop and just explode with flavor. The danger, of course, is that they want to roll off your slice while you're holding it.