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5 from 1 vote

Goat Cheese Pizza with Tomato and Mint

Calling all goat cheese lovers! This goat cheese pizza is bursting with tangy, creamy goodness, and it's way easier to make than you'd think. Just whip up some goat cheese and milk, slice a juicy, ripe tomato, and dinner's on the table in about 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: goat cheese, vegetarian
Makes: 1 (12- to 14-inch) pizza
Cost: $10

Equipment

  • Bowl
  • Cutting board and knife
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • Rolling pin (optional)

Ingredients

  • 4 ounces soft goat cheese (chevre), at room temperature
  • ¼ cup milk, half-and-half, or heavy cream
  • Salt
  • Freshly ground black pepper
  • 1 (14- to 16-ounce) ball pizza dough
  • 1 large ripe tomato, thinly sliced
  • 1 tablespoon (or more) chopped fresh mint
  • Balsamic glaze (or high-quality aged balsamic vinegar), for finishing (optional)

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • In a small food processor, or in a bowl with a fork or wooden spoon, mix together the goat cheese and milk or cream until smooth. Taste and season with salt and pepper as desired.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
  • Spread the sauce on the dough, leaving a ½-inch border all around. Tile on the tomato slices, then drizzle with olive oil and season with a pinch of salt and a grind or two of black pepper.
  • Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven and top it with the fresh mint and a drizzle of balsamic glaze (if using). Let rest for a few minutes; slice and serve.