Shepherd's Pizza: A fast and easy lunch

Sometimes as lunchtime approaches, I am feeling hungry and lazy, Not a good combination,

I am way too cheap to order out, however. Besides, in the midst of a pandemic, who wants food that has passed through who knows how many hands on it's way to my workspace.

Nope. I want easy and fast.

I sometimes make and refrigerate my own pizza crusts so I can cobble together a snack with whatever I happen to have in the fridge. If I don't happen to have a crust, there is a very simple one that uses no yeast and can be ready in half an hour.

Here's that dough recipe, plus one of my favorite topping mixes.

Shepherd's Pizza

4 servings

For the dough

• 2/3 cup of flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/4 cup of unsweetened coconut milk
• 1 tablespoon of olive oil

1. Preheat the oven to 400° F.
2. Mix together the flour, the baking powder and the salt. Stir in the coconut milk and the oil until the dough is soft
3. Knead for about a minute on a lightly floured surface.
4. Form the dough into a ball and cover it with a damp towel. Let it rest for 10 minutes.
5. Roll the dough into a circle.
6. Bake for 8 minutes.

Toppings

• 2 tablespoons of chevere (goat cheese)
• 2 scallions, roughly ccut hopped or snipped with scissors
• 3 grape tomatoes, cut in half
• 2 tablespoons of ricotta

1. Spread the chevere on the crust.
2. Top with the scallions and the tomatoes.
3. Dollop the ricotta around the top.
4. Bake for 5 minutes.