GOAT CHEESE & TOMATO PIZZA

I have and always will have a deep love for pizza.  During high school I worked in a couple of pizza joints and although I didn't exactly make the pizza for customers I always payed close attention to the techniques used by those who did.
That being said, I've created a new pizza combination about a week or so ago and made it again the other night. Let's just say there were only crumbs left 15 minutes after it came out of the oven.  

To whip this pizza up for you and a few friends you'll need:

- 1 lb. pizza dough (store bought is fine, I used a multi-grain dough)
- 4 tablespoons corn meal
- 3 tablespoons olive oil
- 2 cloves garlic; minced
- 2 tablespoons of fresh thyme
- 2 tomatoes
- mozzarella 
- crumbles goat cheese  (the more the better)
- balsamic glaze

Make sure you take the dough out of your refrigerator about two hours before you want to make the pizza, so it has plenty of time to rise. 
Then heat up the olive oil, garlic, and thyme in a pan so the flavors infuse together. This should only take five minutes.
To avoid a soggy pizza slice up the tomatoes and place them on paper towel to remove as much excess moisture as possible.
Once you're ready to make the pizza pre-heat the oven to 400F and sprinkle corn meal down on whatever you're using to cook the pizza. Then add some more corn meal on the dough and begin working it into a circle.

Once you've stretched the dough into a shape you're happy with drizzle on the olive oil, garlic, and thyme.

Add a few slices of your tomato and sprinkle with a layer of mozzarella cheese.

I like to top this pizza with a variety of colored tomatoes so on this particular pizza I used kumato and vine tomatoes, but a variety of colored cherry tomatoes are nice too. 

Now it's time to go crazy with that goat cheese.

Pop the pizza in the oven for 15 minutes or until it turns golden brown.

Let it cool for a minute or two, slice it up, then drizzle it with the balsamic glaze.

Enjoy!