Goat-zerella Cheese Pizza

Another type of cheese I made with goat milk was 30-minute mozzarella.  Since it is likely that most people will not be making goat mozzarella, you can find the recipe for this cheese made from cow milk here.  But this is how you make it with goat milk:

1. Dissolve 2 tsp. citric acid in 1/4 c. non-clorinated water.  Add 2 tsp. of this solution to 2 gallons cold goat milk and heat in a double boiler over medium heat to 88F
2. Add rennet solution: 1/8 rennet tablet dissolved in 1/4 c. non-clorinated water.  Stir gently without overly disturbing the forming curds.  Then, allow to stand until clear whey separates from curds
3. Heat to firm curds over high heat until you get to 110F
4. Drain curds: pour gently into a colander and knead into a ball
5. Heat and stretch to achieve final texture: Return to whey under high heat (or microwave in 45 sec sessions), kneading periodically - you will want rubber gloves for this so you don't burn your hands
6. Add 1 tsp. salt during the last stretching session, then wrap the cheese in plastic and keep it in the fridge

And what do you do with mozzarella cheese but make pizza?  I call it goat-zerella!