Savory Pesto and Goat Cheese Pizza
If you’re craving a pizza that’s a little more sophisticated than your usual pepperoni, this Savory Pesto and Goat Cheese Pizza is just the ticket. With a creamy blend of goat cheese and mozzarella, topped off with sun-dried tomatoes and pine nuts, it’s a delightful twist on the classic. Perfect for a cozy dinner or impressing guests without too much fuss.
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Ingredients for Savory Pesto and Goat Cheese Pizza
Pre-made pizza crust serves as a quick and reliable base, allowing you to focus on the toppings. Basil pesto adds a rich, herby flavor that complements the creamy cheese. Goat cheese provides a creamy, tangy contrast that pairs beautifully with the mozzarella. Shredded mozzarella cheese melts perfectly to bind everything together. Sun-dried tomatoes bring a sweet and slightly chewy texture. Pine nuts add a nutty crunch that enhances the flavor profile. Fresh arugula offers a peppery finish that cuts through the richness. A drizzle of olive oil ties all the flavors together, while salt and black pepper season to taste.
Savory Pesto and Goat Cheese Pizza Tips & Tricks
- Warm your pizza stone or baking sheet in the oven to ensure a crisp crust.
- To prevent the pizza from sticking, lightly dust your baking surface with flour or cornmeal.
- Use a pizza peel to easily transfer your pizza to and from the oven.
- For an extra crispy finish, broil the pizza for the last minute of baking.
Serving Ideas for Savory Pesto and Goat Cheese Pizza
This pizza pairs wonderfully with a simple side salad of mixed greens and a light vinaigrette. A glass of crisp white wine, like Sauvignon Blanc, complements the flavors beautifully. For a non-alcoholic option, try a sparkling water with a twist of lemon.
Frequently Asked Questions
- Can I use homemade pizza dough?
- Absolutely! Just adjust the baking time as needed for thicker or thinner homemade dough.
- What if I don’t have a pizza stone?
- A baking sheet works just fine. Preheat it in the oven to mimic the stone’s effect.
- Can I substitute another cheese for goat cheese?
- Yes, feta or ricotta can work well if you prefer a different flavor profile.
Savory Pesto and Goat Cheese Pizza Recipe Walkthrough
Start by preheating your oven to 450°F (230°C). Place a pizza stone or baking sheet inside to heat up; this helps achieve that perfect crispy crust. While the oven preheats, roll out your pre-made pizza crust on a lightly floured surface. You can make it as thin or thick as you like, depending on your preference.
Next, spread the basil pesto evenly across the crust, leaving a little edge to form a crust. Sprinkle the goat cheese and mozzarella cheese over the pesto. These cheeses will melt together beautifully, creating a luscious base for your toppings.
Now, scatter the sun-dried tomatoes and pine nuts evenly over the pizza. These add texture and depth of flavor, ensuring each bite is a delight. Carefully transfer the pizza to the preheated stone or baking sheet. Bake it for about 10-12 minutes, keeping an eye out for that golden crust and bubbly cheese.
Once baked, remove the pizza from the oven. Drizzle a bit of olive oil over the top to add richness. Finally, top with fresh arugula and a sprinkle of salt and black pepper for seasoning. Slice it up and serve immediately to enjoy at its best.
Why This Savory Pesto and Goat Cheese Pizza Works
- Quick and easy to prepare with a pre-made crust.
- Combines rich and tangy flavors with a fresh finish.
- Perfect balance of creamy, nutty, and slightly peppery notes.
- Visually stunning with vibrant toppings.
Ingredients
- 1 pre-made pizza crust
- 1/2 cup basil pesto
- 1/2 cup goat cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts
- 1/4 cup fresh arugula
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Step-by-step Instructions
- 1. Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside.
- 2. Roll out the pizza crust on a lightly floured surface to your desired thickness.
- 3. Spread the basil pesto evenly over the crust, leaving a small border around the edges.
- 4. Crumble the goat cheese and sprinkle the mozzarella cheese over the pesto.
- 5. Scatter the sun-dried tomatoes and pine nuts across the top.
- 6. Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 7. Remove from the oven and drizzle with olive oil, then top with fresh arugula.
- 8. Season with salt and pepper, slice, and serve immediately.