This pizza is a great way to change up your average tomato sauce-based pizza. Because, let’s face it, tomato sauce–no matter how good–can get old on pizza after a while. That’s why I like to add alfredo or pesto sauces into my pizza sauce arsenal. I made this pizza the other day and it turned out to be fantastic. I used my go-to pizza dough recipe that never fails.
With this pizza, the tangy, creamy goat cheese is complemented by the juicy, sweet fresh tomatoes and the crisp, delicate spinach. The flavors are reminiscent of a Greek or Mediterranean style pizza and could easily be adapted by changing out the goat cheese for feta and adding some Kalamata olives. I made fresh pesto for this as well which I would strongly recommend.
Pesto and Goat Cheese Pizza
Preheat your oven to 400 degrees.
Spread the pesto on the pizza dough, leaving about an inch around the outside edge for the crust.
Spread or crumble the goat cheese across the pizza. Arrange the tomato slices over the goat cheese. Sprinkle as evenly as possible with the garlic.
Place the pizza into the oven and bake for 5 to 10 minutes or until the crust edges are golden. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. After a couple minutes, cover the pizza with a few handfuls of spinach or arugula.
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