Pesto and Goat Cheese Pizza

Pesto and Goat Cheese Pizza by Lacey Baier, a sweet pea chef

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.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Pesto and Goat Cheese Pizza
Prep time
Cook time
Total time
This Pesto and Goat Cheese Pizza is a great way to change up your average tomato sauce-based pizza.
Recipe type: Easy
Serves: 6-8
  • 1 pizza crust
  • 6 tablespoons prepared
  • pesto sauce
  • 3 Roma tomatoes, thinly sliced
  • 6-7 ounces goat cheese
  • 2 cloves garlic, peeled and thinly sliced
  • 1 cup fresh spinach
  1. Preheat your oven to 400 degrees.
  2. Spread the pesto on the pizza dough, leaving about an inch around the outside edge for the crust.
  3. 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.
  4. 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.


  1. Jules Crone says

    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!

  2. says

    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!

    • says

      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!

  3. Sara M says

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

  4. says

    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).

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