Pesto and Goat Cheese Pizza

9 comments… add one

  1. Dawn Hutchins May 11, 2010, 11:02 am

    I have been dying to make pizza lately but you are right…the tomato sauce gets a little old. I love this fresh alternative. (And goat cheese. I LOVE goat cheese).

    Reply
    1. Sweet Pea Chef May 12, 2010, 3:50 pm

      Dawn, thanks for stopping by! Come back and share if you get a chance to try out this pizza recipe.

      Reply
  2. Dustin January 4, 2011, 6:01 pm

    Just ate this again very tasty. I especially like it on the new honey wheat pizza dough. Mmmm.

    Reply
    1. lacey - a sweet pea chef January 4, 2011, 10:15 pm

      Yes, I definitely agree! It’s been too long since we had it — we shouldn’t wait so long next time ‘cuz it was super good.

      Reply
  3. Sara M March 2, 2011, 5:57 pm

    This is fantastic! Made it for the first time tonight. It’s going to go in to our regular rotation. Thanks!

    Reply
  4. Lara March 30, 2011, 10:05 pm

    I came across your website when looking for chocolate chip cookie recipes and I ended up staying a while! Your recipes look creative, different and inspiring. Your photos are great!

    I am going to try this recipe this weekend. I have one child who only eats pizza and pesto pasta and one child who loves everything healthy especially goat cheese. This might appease them both!

    Oh and I think I will have to get a pasta attachment for my KitchenAid too right after I get my first LeCreuset dutch oven!

    Thanks for all!

    Reply
    1. lacey - a sweet pea chef March 30, 2011, 10:15 pm

      Hi Lara! Thanks so much for your positive feedback of my site — I’m glad you have enjoyed looking at it.

      I hope you and your family enjoy the Pesto and Goat Cheese Pizza — it sounds right up your alley. It’s a big favorite in our home. Fingers crossed both kiddos like it!

      Thanks for stopping by!

      Reply
  5. Jules Crone September 3, 2013, 9:51 pm

    Lacey you nailed it again. Thank you so much for all of your recipes. So far I’ve made about 10 and I have (and will) make every single one of them again. Somehow, you manage to create recipes where every ingredient is imperative and at the same time, its never too many ingredients. You speak my recipe language, THANK YOU! Hope you’re well!

    Reply

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