Author Topic: Goat Milk Yogurt "Sauce"  (Read 775 times)

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Offline pizzaboyfan

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Goat Milk Yogurt "Sauce"
« on: April 23, 2012, 12:50:46 PM »
I was playing around at the end of the night, and tried this one out.
The "sauce" is Red Hill Farm Plain Goat Milk yogurt, with blueberries (topped before firing) and a sprinkling of crushed Chocolate Graham Crackers added after cooking.
I was mostly curious how the goat milk yogurt would hold up in a WFO.
Turns out...perfectly.
It spread easily with the back of a spoon and the cooked yogurt had the same tanginess and flavor as the goat milk yogurt and made a perfect base for a desert pizza.
I could see some slices of peaches or strawberries with it, or even using it as a base for a non-desert potato topped pie with herbs.

No reason why some of the fruit flavored variety couldn't be incorporated instead, if you are looking for a sweeter version.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Goat Milk Yogurt "Sauce"
« Reply #1 on: April 23, 2012, 02:53:36 PM »
That sounds very interesting. I'm going to try it on a dessert pizza skin. First brush a regular pizza skin with melted butter, then sprinkle with sugar and cinnamon for flavor, apply the goat milk yogurt, and pieces of fresh fruit. Bake as you would your regular pizzas. We're always looking for lighter options to the cream cheese/Ricotta base that we normally use on dessert pizzas.
Tom Lehmann/The Dough Doctor

Offline pizzaboyfan

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Re: Goat Milk Yogurt "Sauce"
« Reply #2 on: April 23, 2012, 08:01:16 PM »
I surprised myself with just how well it turned out.
It maintained  the same moist consistency and flavor, just hot.

I think a tzatziki greek yogurt as my next  "sauce" is coming right up.
That flavor base has all sorts of possibilities....and looks like cheese...

« Last Edit: April 23, 2012, 10:36:21 PM by pizzaboyfan »