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Chevre Miel Pizza {Pizza Friday}

I loved sharing my trip to Martinique, especially my favorite memories at this awesome little beach bar right next to the hotel.  Lili’s Beach Bar had a great ambiance during the day while we were getting some sun, and because the food was so good, we ate most of our meals there.  For a beach bar, they had some amazing food – the French know how to do this ‘beach food’ thing right! – and the drinks were equally amazing in both taste and presentation {one drink came garnished with fresh rose petals!}.  I was halfway through my ‘Pizza Friday’ challenge, so I was super excited to see that Lili’s had a whole section on the menu for just pizza!  SO.MANY.OPTIONS.  It was hard to narrow down my favorites…but I managed to pick one that stood out from the rest, which turned out to be one of our Pizza Friday Favorites of all time!  

I’ve made this honey, butternut squash, and goat cheese pizza about five times since having it in Martinique, and EVERYBODY loves it!  It’s a frequently requested appetizer {I cut it into little pieces and it’s perfect!} for family parties and movie nights, and it can go with just about anything.  This pizza is great for the fall because of the butternut squash, but it’s honestly great any time of year.  I love it in the summertime – that honey-sweet goat cheese blend is so so amazing in the warm weather!  

What You’ll Need

Butternut squash {giraumon} roasted and chopped into small pieces {about ½ of the squash}

Honey, for drizzling {miel}

Pine nuts, toasted {pignon de pin}

Mozzarella, shredded

Goat Cheese {chèvre}

What To Do

Like most of my Pizza Friday pizzas, this one is pretty easy to make.  Toast the pine nuts in a medium frying pan on med-high heat, tossing to turn them until golden brown {and they’ll start to smell really good!!} On the crust of your choice {follow package instructions – some crusts need pre-cooking}, add a light covering of shredded mozzarella.  Then, top the pizza with the squash, goat cheese, and pine nuts.  Cook on about 425 degrees for about 10-15 minutes, until the mozzarella bubbles and the crust is browned on the edges.  Remove from oven, allow to cool a bit, then drizzle with the honey {I like to do a few big swirls with the honey bear!}, slice to your liking, and enjoy!!   

Krista Brackin Photography



One response to “Chevre Miel Pizza {Pizza Friday}”

  1. Barbara says:

    This is a favorite for sure! Thanks for sharing!!

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