Sweet Honey Chèvre and Sardine Flatbread Pizza

I fully believe in the power of food over our health and well-being, so I am always in search of food with benefits.  Candice Kumai, a former model turned chef, is all about being sexy and enjoying your (very healthful) food.  This recipe is from Candice's book Cook Yourself Sexy:  Easy Delicious Recipes for the Hottest, Most Confident You.   This pizza is very easy to make and is full of good for you nutrition.  What I especially like about Candice's book, besides the photos of beautiful chef herself and the gorgeous food photography, is that it reminds you of the nutrients and benefits of the star ingredients in each dish.  Starring in this one are arugula, goat cheese, and sardines.  I also added smoked oysters to my version of this pizza!   Here are the "benefits" from Candice's book.

Arugula is full of Vitamins A and C, folate, and magnesium.   It is an aphrodisiac, which will keep your eyes bright and promote overall optimum health.

Goat cheese provides calcium and protein.  It is easier to digest than cow's milk and it promotes gorgeous hair, skin, and nails.

Pacific sardines bring protein, omega-3s, vitamins B12 and D, and calcium.

The oysters I added are full of Vitamins B 12, D, and A, as well as magnesium, phosphorous, potassium, zinc and selenium.  

Pizza crust

3 tbsp extra virgin olive oil, divided

1 tbsp all-purpose flour

1 pound ready-to-bake pizza dough (I got my garlic-herb pizza dough at Trader Joe's)

1 tbsp sea salt

Toppings

1/4 cup + 2 tablespoons chèvre (goat cheese), divided  (I used a bit more, I love goat cheese)

1 tbsp honey

1 (4-ounce) can sardines in olive oil, drained

1 1/2 cups arugula

1/4 cup capers, drained

Pinch of sea salt

To make the pizza crust

1. Preheat the oven to 375 degrees.  Lightly grease a large baking sheet with 1 tbsp of the olive oil.
2. Lightly flour a work surface.  Using a rolling pin, shape the pizza dough into a rectangle large enough to reach all sides of the baking sheet. Lightly drizzle 1 tbsp of olive oil over the pizza dough and sprinkle it with the sea salt.
3. Prebake the pizza dough for 15 minutes, until the bottom of the crust is firm and golden brown.  Remove from the oven and allow to cool for 10 minutes.

To make the toppings

1. Meanwhile, prepare the pizza toppings.  In a small mixing bowl, blend 1/4 cup of the chèvre with the honey until a smooth past forms.
2. Once the crust is cool spread the honey chèvre mix evenly over it.  Arrange the sardines, arugula, and capers on top.  Add small parts of the remaining 2 tbs chèvre.

Candice's beautiful book

All the ingredients you need (not pictured are the smoked oysters I got at Trader Joe's)

Sprinkle your working surface with flour, to help roll the dough

Don't forge to sprinkle some flour on top -- it will help the rolling pin not to stick to the dough

Arrange the dough on the pizza stone (don't forget to spread some olive oil on the pizza stone first) and pinch the outer edge

Goat cheese + local honey (it has been reported that eating local honey can help you fight seasonal allergies) 

The chevre+ honey mixture, sardines, and capers

Bake the dough for 15-18 minutes, until the crust is golden-brown, then spread the chevre+honey mixture, and arrange the toppings

Here is to a healthy, beautiful you!