Today I want to share Pizza Irina. It is a peaches and goat cheese pizza served up on a crescent roll crust. You get sweet from the peaches and tangy from the goat cheese in every bite. It’s perfect for an appetizer or as a change from the pizza we’re accustomed to. The story of Pizza Irina begins in Spain.
They sell pizza in Spain. In general it’s not very good compared to American style pizza (which, of course, is not exactly like Italian pizza). But they do sell it. In Valladolid, the equivalent of Dominos is called “Telepizza.” You call and order and the delivery person will hop on their little red scooter and deliver it.
Telepizza offers the standard toppings (they prefer hot dogs to pepperoni for some reason) and is popular among the younger crowd. But it’s pretty mediocre in my opinion compared to what we’re used to.
It was a pleasant surprise therefore to find Pizzeria Ubi Bene. They boasted of artisan pizza and backed it up with two wood ovens (only one was ever in operation that I saw). There was a wide variety of typically Spanish toppings, like jamon, wild mushrooms (setas) and octopus. We weren’t interest in the octopus pizza, sauced with its own ink, but another one caught my eye: The Pizza Irina. The description spoke of peaches, goat cheese, arugula and walnuts. I was game, but Rick was decidedly uninterested and couldn’t be talked into ordering one. We had jamon and setas instead, along with a really good bottle of the local red wine. Pizza Irina caught my imagination though, and I finally got around to recreating it at home.
Use whatever crust you like. This dough would work well, as would this tart crust. Puff pastry would be wonderful for an impressive pizza. I settled on plain old crescent rolls; they’re quick and easy to work with. Plus a four roll can was perfect to make a small pizza for Rick and I. It took very little time to put together.
- Small container of crescent rolls (four rolls) or your choice of dough
- 1 large peach, peeled and diced
- 1 - 2 ounces goat cheese
- 2 cups arugula/spinach blend
- ½ cup chopped walnuts
- Walnut oil or olive oil
- Preheat the oven to 375
- Unroll the dough and place on a small baking sheet. Pinch the perforations closed.
- Bake without topping for 10 minutes.
- Remove from oven, brush with walnut oil and top with arugula/spinach, diced peaches, goat cheese and walnuts.
- Drizzle more walnut oil over top.
- Return baking sheet to oven and continue to bake for another 10 minutes or until sufficiently browned.
We have visited Ubi Bene a couple times and sampled a couple other types of pizzas (never with any seafood). Maybe we’ll try Pizza Irina when we return this fall. One caveat when eating pizza in Spain: if you order olives as a topping, they probably won’t be pitted. Don’t bite into one!