Exquisite is a word I would use for this pizza dish from Cooking Light. The flavors melded so well and I would highly recommend using watercress if you can find it. I just found a gorgeous bunch of it at Whole Foods Market today and I guess you could substitute its kin arugula if you wanted.
I would never have thought to put these flavors together on a pizza but it turned out beautifully and was so delicious. I couldn’t find pistachios (go figure) at H-E-B or Central Market so I used cashews instead.
This would be great for a party or a simple and quick weeknight meal that is both an entree and dessert. Go make this right now!
You know, I never thought of trying that combination on a pizza either, so I’m glad that you did. I’ve seen these ingredients together before in salads and didn’t think about them on a pizza. In addition to trying this recipe, I think I’m going to re-evaluate my favorite salad combos as pizza toppings.
This looks AMAZING, Emily! Very unique and sounds Delicious. I work with Chavrie goat cheese and I will definitely be passing this recipe along to my fellow foodies! Thanks, Corrinne
Oh my gosh, must think about other salad combinations and put it on pizza I totally agree!!!
I love Chavrie goat cheese, that’s what I used for this recipe!
I made this into a panini last week with chicken and it was absolutely fantastic!! i’ll have to try the pizza soon…