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- Dish type
- Main course
- Vegetarian pizza
This is a super-delicious pizza without tomato sauce! Pesto sauce is used instead, which is topped with goat's cheese, tomato, garlic and rocket. It's the perfect combination of flavours and textures.
100 people made this
- 1 unbaked pizza base
- 6 tablespoons pesto sauce
- 3 plum tomatoes, thinly sliced
- 225g herbed goat cheese
- 2 cloves garlic, peeled and thinly sliced
- 20g fresh rocket leaves
- 1 teaspoon olive oil
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat oven according to pizza base package instructions.
- Dab pesto onto the centre of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins and spread or crumble across the pizza base. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the base edges lightly with olive oil.
- Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes or until the pizza edges are golden.
- After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of rocket. Cut, serve and enjoy!
Reviews & ratingsAverage global rating:(111)
Reviews in English (76)
This was delicious! I mixed two cups of arugula with some lemon juice, olive oil, and fresh ground pepper before chopping it up as the topping so it's less messy to cut and eat. YUM! Very savory recipe.-20 Apr 2009
This pizza was DELICIOUS! We absolutely loved it! I actually used spinach because that is all I had on hand, and it went wonderfully with the goat cheese! And the tomatoes were an excellent touch. I will definitely save this recipe and make it over and over again!!-09 May 2008
by Eric Laurie
This was DELICIOUS! I used a classic pesto recipe on top of a homemade unbaked crust, then a creamy cottage cheese in place of goat cheese (How much better it could be with the goat cheese!) and then grape tomatoes sliced thin. THEN, I sauteed the arugula (2 or 3 cups) in some olive oil and butter and placed that on top of the pizza before baking it. It was so good. Had leftovers for lunch today. I can't wait to make this again with goat cheese!-29 Jul 2011
Mushroom Pesto Pizza with Goat Cheese
Pizza crust layered in homemade basil pesto, pine nuts, creamy goat cheese and sauteed mushrooms.
- 2 cups Basil
- ½ cups Pine Nuts, Plus Extra To Sprinkle On Pizza
- ⅓ cups Parmesan Cheese
- 2 cloves Garlic
- ½ cups Extra Virgin Olive Oil
- 2 teaspoons Cornmeal
- 1 whole Premade Pizza Dough From Grocery Store Or Pizzeria
- 6 ounces, weight Goat Cheese
- ½ cups Mushrooms (any Variety)
- 2 pinches Crushed Red Pepper Flakes
1. Rinse basil and pluck leaves off the thick stems. Place leaves into a food processor.
2. Add pine nuts and pulse until combined.
3. Add parmesan cheese and peeled garlic, pulse a few more times.
4. Add salt and pepper (to taste), and pulse again.
5. While food processor is running, slowly add olive oil to emulsify the pesto. Set aside.
1. Line a cookie sheet with aluminum foil and spray with grease.
2. Dust cookie sheet with cornmeal.
3. Get dough (enough for 1 pizza) from local grocery store or pizzeria (or make homemade).
4. Roll out dough onto cookie sheet lined with greased aluminum foil (it will be rectangular in shape).
5. Cover dough with pesto.
6. Cut up goat cheese into small pieces and cover the pesto.
7. Sautee mushrooms in a small pan with olive oil for 5 minutes.
8. Add sauteed mushrooms and sprinkle a few pine nuts on the pizza. Add red pepper flakes if desired.
9. Bake in a 425-degree oven for 12-14 minutes, or until crust is golden brown and cheese has browned very slightly.
10. Cut and serve immediately.
Reviews ( 2 )
My husband and I loved these pizzas! I made one with pesto sauce and one with a spicy arrabiata sauce just to mix up the flavors a bit, and add some variety-both were really tasty. I felt as though the bake time on the veggies was too long-my onions were practically burnt to a crisp before I even added the other veggies. I had to recut and add more onion and toss out some of the charred ones (could have been because the onion I used was rather small and thin?). I just kept an eye on the veggies and took them out when they were nicely browned and starting to soften. I did the onions for about 10 mins, and then an additional 20 after adding the remaining veggies and cheese. I felt as though we could have added another handful of veggies to make each pizza a bit heartier, but it was pretty delicious as is! Will make again! Next time I may try a homemade crust!
Goat’s Cheese, Red Onion, and Kale & Rocket Pesto Pizza
Time poverty has really been a curse of late (hence no new posts in an age), not helped by trying to juggle a few too many personal challenges, resuming cycling (or trying to- weather permitting), plus the day job which sadly has nothing to do with cooking and is very full-time to the point that finding a few hours to dedicate to Love the Kitchen has been near on impossible. Until today o).
By chance, I was browsing for new cooking gadgets and saw someone demonstrate a very cool looking UUNI wood-fired pizza oven. One of the recipes was for a ‘superfood pizza’ (the idea of pizza and healthy may be pushing the boundaries for some – nonetheless has to be a heck of a lot better than your average take-out) – which inspired me to have pesto as part of a topping. I never got around to purchasing the UUNI but will invariable land on my culinary toys wish-list.
This Goat’s Cheese, Red Onion, and Kale & Rocket Pesto Pizza recipe is certainly not my first (pizza) rodeo. Previous pizza recipes I have conjured up and include rocket (one of my favourite leaf ingredients) – is my Parma ham, rocket, and red onion pizza which to this day remains one of my go to quick and easily recipes which I am yet to tire of. So, I got thinking – what other ingredients did I have knocking about in the fridge in need of eating, and came up with the below.
If you make enough pesto, you’ll be able to reserve some for a quick and delicious lunch or supper as long as you cover and chill it and use within a few days. A little pesto goes a long way on a pizza – you do not want to go too topping-heavy otherwise you’ll end up with a soggy bottom (the pizza, not you!). Give it a go, enjoy, and there is a good chance that this could be pretty good for you too!
Pesto Pizza with Tomato and Goat Cheese
Lately I’ve been crazy busy, like running around like a mad woman with my shirt inside out and hair that rivals any hair-sprayed beauty queen after a night out at the bar. I am so fortunate to have a job I love but my kitchen dance card is FULL this week developing recipes and writing for 5 companies all with multiple deadlines on Friday. Yea me! A glass of wine — or two — will be needed Friday night.
So, while my family just steps back and watches the insanity that is me (seriously I poured orange juice in my coffee), I’m trying to keep it together with simple dinners. Like this one that took a whopping 8 minutes to prep.
Pesto Pizza with Tomatoes and Goat Cheese is one of my favorites. I can’t take the credit though because this pizza was served weekly at a pizza joint I lived off of in college. The combination of pesto with tangy goat cheese and fresh tomatoes is pizza poetry.
Throw this pizza together in minutes using pre-made pesto and frozen and thawed pizza dough. When I don’t use my own dough I find that Whole Foods, Central Market, or Jimmy’s (if you live in Dallas) have the best doughs with all natural ingredients. Cheers!
Pesto Pizza with Tomatoes and Goat Cheese serves 4
- pizza dough
- 1/4 cup flour for dusting
- 3/4 cup pesto
- 1 tomato, thinly sliced
- 4 ounces goat cheese
2. Dust a work surface with flour, reserving a tablespoon to dust the pizza stone or baking sheet. Place the dough on the flour and flip it to coat. With a rolling pin, roll out the dough into a circle. The thinner you roll the thinner and crispier the pizza. Thick or thin, you decide. sprinkle the remaining flour onto a pizza stone or baking sheet to prevent sticking. Carefully transfer the dough onto the stone or sheet.
3. With a brush or spoon, place the pesto evenly on the dough. Evenly top with tomatoes and crumble the goat cheese over the entire pizza.
4. Place the pizza in the oven and bake for 15 to 20 minutes until the crust is golden. Slice and serve.
Pesto, Goat Cheese, Caramelized Onion, and Arugula Pizza
Fresh basil pesto, creamy goat cheese, sweet caramelized onion, and refreshing arugula make for a simple and exciting summer pizza made right in your cast iron skillet.
- 3 Tablespoons Olive Oil, Divided
- ½ whole Red Onion
- 1 whole Pizza Dough
- ⅓ cups Flour
- 4 Tablespoons Pesto
- ⅓ cups Goat Cheese Crumbles
- 1 bunch Arugula
In a pan over medium heat, heat 2 tablespoons of olive oil until hot and then lower heat to low. Coarsely chop the onion and add to pan. Allow onions to caramelize, mixing often so that they do not burn. Set aside when soft and fragrant.
Lightly grease a 10-inch cast iron skillet with the remaining 1 tablespoon oil, or olive oil cooking spray. Roll out your pizza dough using as much flour as needed so that it does not stick to your surface. Fit the dough in the skillet using your fingers to create a crust.
Spread the pesto over the pizza dough (feel free to add more if desired!), then spread the onions and cheese on top. Heat skillet on stove over medium heat for 5 minutes or until the skillet is hot. Transfer the skillet to the preheated oven and bake for about 20 minutes, or until edges of crust start to turn light brown.
Take out of the oven and transfer pizza to a cutting board and top with a handful of arugula leaves. Cut into slices and enjoy!
You can prepare your favorite pizza crust to be the caravan of this superfood pizza. Whip up an Almond Flour Pizza Crust , Cauliflower Pizza Crust , or even a Kale Pizza Crust.
I use Bob&rsquos Red Mill&rsquos Gluten-Free Pizza Crust mix that I have lost the capability of making pizza dough from scratch. If you&rsquov tried making gluten-free pizza dough by your own hand, you already know it can be a real son of a beehive.
You pick your battles in life, and finding the optimal starch-to-gluten-free-flour-to-leavening-agent-ratio is not a battle I choose. On account of my blood pressure. And convenience.
The mix makes enough dough for two 12-inch pizzas, so I made this pizza immediately following the Asparagus and Pancetta Pesto Pizza I showed you a while back. Eating the two pizzas in a 48-hour period made for an all out pleasure cruise.
Put this bombastic pizza in your face trap!
Heat oil in a large skillet over medium-high heat.
Sauté mushrooms and sliced onions until just softened.
Add the shredded chicken, cooking until the mixture is hot throughout.
Spread the pesto evenly over the pizza crust, leaving a ½-inch border.
Top the pesto with the warm chicken mixture, mozzarella cheese, tomatoes and goat cheese garnish with basil.
Return the loaded pizza to the preheated grill over medium heat, closing the lid to let the pizza cook until the cheeses are melted and bubbly and the pizza is hot throughout.
Top with more mozzarella and basil, as desired.
Slide the pizza onto a large cutting board, letting it rest for five minutes before slicing it into wedges.
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- 1 head of garlic, top third sliced off and discarded
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 red bell pepper
- 1/2 cup basil leaves
- 1 tablespoon oregano leaves
- Salt and freshly ground pepper
- 1 pound pizza dough
- All-purpose flour, for dusting
- 1/2 pound smoked chicken breast, shredded (2 cups)
- 1 small red bell pepper, thinly sliced
- 6 ounces Manchego cheese, coarsely shredded (2 cups)
- 4 ounces soft goat cheese, crumbled (1 cup)
- Arugula leaves, for garnish
Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool. Squeeze the garlic onto a plate.
Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over. Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper. In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball. Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel. Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge. Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese. Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes. Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.