Meatless Monday: Chavrie® Gourmet Goat Cheese Pizza (Plus Giveaway!)

Main Courses, Meatless / Monday, July 19th, 2010

Goat cheese. Creamy, tangy, lovely goat cheese.

We’ve used it in at least a dozen recipes. Like the Tomato and Goat Cheese Tarts made with puff pastry. Easy and delicious. The Focaccia with Caramelized Onions. Not-so-easy but still delicious. The Grilled Zucchini Rollatini and the Wild Mushroom and Goat Cheese Quesadillas. Oh, and the Grilled Vegetable and Goat Cheese Sandwiches! I need one of those in my life ASAP.

Yes, I’m a goat cheese fan. So, I’m excited about spreading the love with this week’s “Summer of Gourmet Entertaining with Chavrie®” Giveaway, featuring approximately $100 in goat cheese-related prizes from Chavrie® Fresh Goat Cheese

The “Summer of Gourmet Entertaining with Chavrie®” prize package includes:

  • A Pottery Barn vintage wood chip and dip (valued at $50),
  • Coupons for free Chavrie® Fresh Goat Cheese,
  • Chavrie’s “For the Love of Goat Cheese” cookbook,
  • And bonus recipes!

Chavrie® sent me one of the prize packages, so I can verify the awesomeness. There’s a photo of the Pottery Barn chip and dip on the EPC Facebook page. The coupons are good for your choice of Chavrie® goat cheeses (e.g. original, herb-flavored or basil and roasted garlic), which you can use to test some of the recipes in the cookbook, like the creme brulee, jalapeño queso, portobello panini and a seriously incredible-looking potato gratin.

To enter, please visit the EPC Facebook page, look for the photo of the chip and dip, and answer the Magical Question by 2 p.m. CST, Friday, July 23! I’ll announce the winner, chosen at random, by 4 p.m. that day.

(FYI: We’re hosting the giveaway on Facebook, because EPC is having technical difficulties. This way, I can monkey around here, and you can comment there, and your contest entry will be safe. Even if this site spontaneously combusts. From the powerful cussing.)

Chavrie® Gourmet Goat Cheese Pizza with Spinach, Mushroom and Tomatoes

Courtesy of Chavrie®

Serves 4-6 as an appetizer

To vary the recipe, you could add a pizza sauce (tomato or Alfredo), sauté some chopped red onion or minced garlic with the spinach, or add roasted red peppers, kalamata olives, artichoke hearts, oregano or red pepper flakes.

  • 1 prepared pizza crust
  • 4 tablespoons olive oil
  • 1 bag baby spinach
  • 1 lb. fresh wild mushrooms
  • 1 cup diced plum tomatoes
  • 1 11-ounce or 2 4-ounce Chavrie® Fresh Goat Cheese Logs
  1. Preheat the oven to 400 degrees F. Lightly brush pizza shell with olive oil.
  2. Pour remaining oil into a skillet over medium heat. Add mushrooms, and sauté until tender.
  3. Add spinach, and sauté just until it wilts. Season with salt and pepper.
  4. Spread the mushroom and spinach mixture over the pizza shell.
  5. Slice the Chavrie® Fresh Goat Cheese Log into 1/8-inch slices, and lay evenly on top of the pizza.
  6. Top the pizza with diced tomatoes.
  7. Bake until golden brown and the edges begin to crisp. Remove from the oven, and drizzle with additional olive oil before serving.

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