A go-to recipe for a relaxing night in, this goat cheese pizza has healthy vegetable toppings, two kinds of cheeses, and is super easy to make!
One of our favorite dinners to make on the weekend is pizza! The recipe originated from our favorite pizza at a local brewery, Iron Hill. But, guess what?! They took it off the menu! I was honestly so upset when we went there one Friday evening and they no longer had it! That’s where this recipe comes in handy! We have been trying to recreate their goat cheese pizza for a few weeks and I think we finally did it!
Before we get started, I just want to share with you our new favorite pizza stone!
We got our first pizza stone from Bed Bath & Beyond for around $15. Unfortunately, it cracked in half after only a few uses! I did plenty of research and decided to try Crate and Barel’s Pizza Grilling Stone and it’s a winner! It’s made with quality, heat-resistant ceramic, making our pizza perfectly crisps without burning. Plus, it didn’t crack with the high oven temperature! Even though it is supposed to be used on the grill, we cooked our pizza in the oven and it turned out great! I can’t wait to use it on the grill when the weather gets a little better (come on spring!!).
Goat Cheese Pizza
Prep time: 20 minutes (including time to bring dough to room temperature)
Cook time: 15 minutes
- Wheat pizza dough (store bought or made from scratch)
- 1/3 cup Olive oil
- 1 tablespoon garlic
- Salt (to taste)
- Pepper (to taste)
- Goat cheese
- Mozzarella cheese
- 1 cup spinach
- 1 cup Broccoli
- Pesto (optional)
- Corn meal
- Remove pizza dough from refrigerator and let sit at room temperature for 20 minutes.
- Place pizza stone in oven and preheat to 5250F.
- Roll out dough to form a pizza. (We buy our pizza dough from Trader Joe’s and typically don’t use all of the dough. We make the dough thin to resemble a thin crust pizza. Don’t forget to form the crust).
- Add a little bit of corn meal to pizza stone surface (to prevent dough from sticking).
- Place dough on pizza stone. Bake for 8-10 minutes, or until golden brown.
- While pizza dough is cooking, add a little bit of water to pot with steamer. Turn on stove to medium high heat. Add broccoli and spinach. Cover with lid and let steam for about 5minutes.
- In a bowl, add the olive oil, garlic, salt, and pepper. Mix well to form garlic sauce.
- When dough is done, remove from oven, but keep the pizza stone in the oven.
- Spread the garlic sauce on pizza dough using a pastry brush. (The brush is optional, however when we didn’t use it and spooned the olive oil on, it seeped into the dough causing it not to cook all the way through).
- Add mozzarella and goat cheese to your liking (note: the mozzarella cheese will spread while cooking, so be cautious when adding).
- Add broccoli and spinach.
- Top with pesto (optional).
- Bake pizza on pizza stone for about 5 minutes or until cheese is melted.
The great thing about pizza is it can be personalized to your taste! You can add any topics you prefer and omit the ones you don’t care for and it will still turn out great! As you can see from the pictures, Bobby added pesto to his half! Also, I’m a vegetarian, so Bobby usually adds grilled chicken to his side of the pizza (we didn’t have any on hand this time)!
I hope you enjoy making and eating this pizza! Let me know how it goes and what additional toppings you added (or omitted), if any!
PS: Come back for an amazing cauliflower pizza dough recipe I want to share with you a little later!