Chevre and Fresh Herb Pizza
Serves 2-3

• One store bought pizza crust (we used Boboli Thin Crust)
• Extra virgin olive oil
• powdered Parmesan cheese
• Red pepper flakes
• 1 clove garlic
• 1 cup shredded mozzarella
• 2 oz Chèvre
• 2 TBSP fresh basil, minced
• 1 TBSP fresh rosemary, minced
• 1 tsp fresh thyme, minced
• 1 tsp fresh oregano, minced

1. Preheat the oven to 450°. If you have a pizza stone put the stone in before you preheat the oven. Using the stone will make the crust even crispier!
2.  To make the olive oil glaze, combine 1/2 cup of olive oil with 1/4 cup of powdered Parmesan cheese and 1/4 tsp red pepper flakes. Finely mince or grate one glove of garlic into the mixture. Spread over the pizza like you would sauce. If it seems like too much oil, don't use it all! It depends on the size of your crust.
3. Sprinkle the pizza with the mozzarella and all the fresh herbs. Crumble the chèvre over the top.
4. Brush the exposed crust with a little olive oil then bake on the pizza stone or directly on the oven rack for 8-10 minutes.