This pizza with goat cheese, arugula, and pesto is a wonderful alternative to traditional pizzas made with tomato sauce. This recipe was inspired by a pizza I had at a well-known pizzeria in Washington, DC.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 1 unbaked pizza crust
- 6 tablespoons prepared pesto sauce
- 3 roma tomatoes, thinly sliced
- 1 (8 ounce) package seasoned goat cheese
- 2 cloves garlic, peeled and thinly sliced
- 1 cup fresh arugula
- 1 teaspoon olive oil
Instructions
- Preheat the oven according to pizza package instructions.
- Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
- Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
- After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 475 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This pizza is delicious! I also made a gluten free crust, and it turned out great! My family loved it.
Fantastic Pizza! Easy to make and a nice change from regular pizza. I tossed the Arugula in a little bit of olive oil and slat and pepper. I snapped the pic before I put it on but everything went well! I used Nann bread as my crust-we love those! Will make again!
really good! Next time I’ll use a different crust though. I didn’t care for the one I used. used a spinach arugula mix and fresh tomatoes from my garden. next time I want to try it with tomato pesto. thanks for the recipe!
I will def make this again! I used the garlicky nan bread from Trader Joes, spinach, homemade pesto, mushrooms, green onions, tomatoes, parm cheese and goat cheese. I also put little bits of country ham on it. I cooked it in a cast iron skillet for almost 20 minutes. I put the bread in the skillet as it was warming up to 400 and then I flipped it and put the toppings on.
I liked this. I had two pizza bases, so made one pizza as written here (except I only used just over 1/2 a pack of goat feta as that covered the base), and the other using bits and pieces of what I had about to change up this recipe somewhat. The pizza as is got a 4 – it was good but felt it a little lacking. I rate the second pizza 4.5*. Some changes weren’t so good, but I think this base recipe with the following changes would make a 5* meal: mushrooms instead of tomato (makes for a heartier pizza without adding meat), a second cheese on top (I used some Parmesan but would consider mozzarella instead next edition), KEEP the arugula – subbing for spinach just does not cut it, and finally, toss the arugula is a bit of olive oil and balsamic vinegar to give it a bit of dressing. Can’t wait for next pizza night to try this again.
Excellent Recipe! I always add extra arugula!!
This was a great easy dinner on a busy night. Even my son, who doesn’t like pesto said it was delicious. we added chicken for the carnivores in my family.
Good !!! I did add shaved Parmesan and red pepper flakes on top of tomatoes .. Which gave it quite a delightful “kick” and the arugula with lemon , salt and pepper that another reviewer added was awesome .. My vegan daughter loved it !!!!!!
Wow! Absolutely the best pizza we’ve made and certainly in the top 10 best no-meat pizzas ever. I added a bit of lemon juice and EVOO to chopped up arugula. When pizza was almost done I pulled it out THEN added the arugula and put under the broiler for less than 2 minutes to wilt it a bit. Unbelievably good. Oh and I used the pillsbury prepared thin crust dough which turned out great.
Very good I cooked it on the grill for seven minutes. I will be making this again
Fantastic, I added chicken which I cooked with garlic and lemon. My boys need meat. It was great
This was really good. I basically used all Trader Joe’s products and it came out perfectly!
This is officially my favorite pizza! As someone who cannot eat cow dairy, having a goat cheese pizza is just amazing. Soooo fabulous. Can’t recommend it highly enough.
This is a great, fresh, light pizza. I definitely recommend mincing the garlic and plain goat cheese is just fine (no need to overpower the pesto sauce with seasoned goat cheese). Also, I only used about 5 ounces of goat cheese and the flavor was great.
Amazing! Used Valentino’s Pizza Crust and Pesto Sauce from AR. I couldn’t find seasoned goat cheese so I added fresh parsley, dried oregano, and s/p. Other than than that, made exactly as is.
I have to rate this because I made it the other day, but used my own pizza crust, and my husband LOVED it! I make pizza all the time and he said this his favorite! Great combination of toppings!
Love this! I used 4 ounces of plain goat cheese, minced the garlic, and tossed the arugula in lemon juice, salt and pepper before topping the pizza with it. I also salted the tomato slices, let them sit for 10-15 min or so to get some of the moisture out, and then blotted them with a paper towel. This helped keep the crust from getting soggy or adding any extra moisture to the pizza. It seasons the tomatoes up nicely too! This was even better the next day straight from the fridge.
F a b u l o u s. I did use a basalmic glaze to finish. Yes. Make this. Photo was pre-baking.
So easy and delicious! I splurged and bought some prosciutto from the deli to add to this pizza, also used half the recommended amount of goat cheese, and a spring mesclun mix instead of straight arugula. I tossed the greens with a little olive oil and balsamic vinegar before adding to the top.
Really, really, really good. I was lazy and used the (not so great) Pillsbury pizza dough and it still came out great. I did not precook the dough and it came out more like a thin crust. The mix of flavors is amazing!! If you’re going to splurge on any of the ingredients, go for the best pesto you can find.
OMG this is outstanding even my husband liked it. Used Pilsbury thin crust, pre baked 5 minutes cooled put toppings on and baked. Next time I am going to try it without pre baking, which will give tomatoes longer in oven. I reduced the goat cheese to 6 oz as other suggested to our tastes and did as others recommended and toss the arugula with garlic, EVO, lemon juice and smitchen of salt.