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.

Pesto and Goat Cheese Pizza

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

Directions

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.

Enjoy!

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

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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