Savory Pesto and Goat Cheese Pizza

Why This Savory Pesto and Goat Cheese Pizza Works

In the hot oven, the pesto sinks a little into the crust while the top dries just enough. The oil in the pesto soaks into the dough and keeps it from drying out, so the base stays chewy instead of cracker-hard. At the same time, the bottom of the crust hits the hot stone or pan and starts to brown, so it firms up and doesn’t go soggy under the sauce and cheese.

As the pizza bakes, the mozzarella melts and spreads, and the goat cheese softens into little creamy spots instead of staying crumbly. Sun-dried tomatoes warm up and loosen a bit, so they aren’t tough, and the pine nuts toast and turn a little golden, which gives them a deeper crunch.

Once it comes out of the oven, the olive oil and fresh arugula stay cool and bright on top of the hot pizza. The heat from the cheese and crust slightly wilts the arugula, so it softens just a bit but still has a fresh bite.

Mistakes To Avoid

Letting the oven stay too cool or not preheating the stone or pan means the crust warms slowly instead of puffing and crisping. The bottom then comes out pale and soft while the toppings are hot, so the slice bends and sags instead of holding its shape.

Spreading pesto too thick creates a wet layer that never really dries out in the oven. The oil in the pesto seeps into the crust, so the base turns greasy and soggy instead of light and firm.

Adding the arugula before baking sends it into the oven with everything else, where it shrivels and turns dark. Instead of a fresh, slightly crisp topping, the leaves stick to the cheese and feel limp and overcooked.

Using very wet sun-dried tomatoes straight from the jar without draining or patting them dry adds extra moisture on top. The cheese then melts into a slippery layer, and the toppings slide around when the pizza is sliced.