Goat Cheese Pizza
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This simple yet flavourful goat cheese pizza will be a hit for your pizza night. The combination of crispy crust and melty goat cheese is truly SENSATIONAL. Ready?
Published in Oct 2023/Updated in March 2025
We’ve made it to the end of the week, and I’m here with a fantastic goat cheese pizza that is crisp and crunchy, cheesy and melty—the perfect Friday comfort food!
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Because there’s something addicting about creamy goat cheese and gooey mozzarella on a freshly baked, crispy pizza, and I am loving every last bit of it. Seriously.
Frankly, I’ve been in love with this white pizza for years. The rich goat cheese adds so much flavor that the pizza is absolutely delicious, making it hard for me to resist.
Don’t get me wrong, I still ADORE all these scrumptious pizza toppings or veggie pizzas, but sometimes I find that the cheesy goodness has more chances to shine without a tomato pizza sauce.
Think of my simple mozzarella pizza, cream cheese pizza, ricotta pizza, or gorgonzola pizza. They’re amazingly delicious, and I highly recommend trying them all!
Let’s make this terrific goat cheese pizza recipe, and enjoy your pizza night!
List of the ingredients
- Pizza dough (my recipe or your favorite one!)
- Fresh mozzarella
- Goat cheese log
- Extra virgin olive oil
- Thyme (or your fav herbs)
- Salt and pepper
How to make goat cheese pizza
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Start by making my no-knead dough (video tutorial is included), or try this amazing stand mixer pizza dough, or use your favorite recipe or store-bought dough if desired.
- After rising, stretch the dough into a rectangular shape.
- Add the mozzarella, goat cheese, salt, pepper, thyme, and olive oil.
- Bake until golden and crispy. Enjoy!
Recipe notes
Goat cheese pizza ingredients
Homemade pizza dough: My favorite recipes are this no-knead pizza dough and this super-easy stand mixer pizza dough, which uses all-purpose flour (not gluten-free), yeast, water, salt, and olive oil. However, if you prefer a homemade or store-bought crust, feel free to substitute it.
Mozzarella cheese: I use only fresh, whole-milk mozzarella balls packed in water for my pizzas. However, the shredded low-moisture option also works if you prefer it.
Goat cheese: I recommend using a mild-flavored goat cheese log (I used a brand called Chavroux La Bouche, widely available here in the UK). This goat’s cheese features a soft, bloomy rind with a slightly crumbly texture, allowing it to be cut into slices. You can also use a goat milk brie; it works fine.
Extra-virgin olive oil: For the best flavor, I drizzle extra-virgin olive oil over the dish before baking.
Herbs: The aromatic thyme pairs beautifully with the rich goat cheese. You can add a pinch of dried thyme or fresh basil instead.
Salt and pepper: Make sure you add salt and freshly ground black pepper. I also love a touch of chili flakes.
Goat cheese pizza variations
This pizza with goat cheese is perfect on its own and enjoyable any time of year, but it’s also great to customize. My favorite add-ins are sun-dried tomatoes, figs, and caramelized onions. They create a lovely contrast with the creamy goat cheese. But vegetables like roasted peppers, red onions, zucchini, mushrooms, arugula, cherry tomatoes, and some sliced garlic also work well.
How to bake a crispy pizza
- Preheat the oven. A burst of initial heat from the hot oven is so important!
- Bake the pizza on the bottom rack of the oven, close to the heating element. This is the best spot in my oven to make the pizza bottom crispy. But since each oven is different, use the position that works best for you.
- Stretch the pizza dough using your fingers, trying to keep all those gas bubbles inside the dough. Don’t use a rolling pin.
- Bake your pizza on a hot pizza stone or pizza steel. Alternatively, you can use a baking tray (see my tips in the recipe card) and make sure the pizza stone is inside during preheating, so it’s already hot when you bake your pizza.
- Use parchment paper and a pizza peel (or the back of a baking sheet) to transfer your pizza to the hot stone. This helps if you use a high-hydration dough such as my no-knead dough.
- Finish with a drizzle of extra-virgin olive oil for added flavor!
Storage tips
If you have leftover goat cheese pizza, place it in a freezer bag or an airtight container to store it in the fridge for about 4 days or in the freezer for up to 2 months. Reheat it in the oven at 400°F (200 °C) for 8-10 minutes. There’s no need to thaw the frozen pizza leftovers. Place them on a foil-lined baking sheet, put them in the oven, and bake until nice and crispy.
More pizza recipes you’ll love!
These collections of 17 veggie pizzas and 25 YUMMY pizza toppings or Focaccia toppings offer plenty of recipes for your pizza night!
Here are a few of our favorites:
- Olive pizza
- Bruschetta pizza
- Pizza with eggplants
- Fresh tomato pizza
- Artichoke pizza
- Quick Caprese pizza
- Spinach pizza
- Sun-dried tomato pizza
- Lemon pizza
- Cacio e pepe pizza
If you make this terrific pizza with goat cheese recipe or have a question, let me know by leaving a comment. I would love to hear from you and get your feedback! x
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Goat Cheese Pizza
Ingredients
Pizza dough
- 1 easy pizza dough (or your fav dough)
Mozzarella topping
- 1 mozzarella ball packed in water (or shredded low moisture mozzarella)*
- 1 (5oz/150 grams) goat cheese log, cut into slices
- ¼ tsp fine salt (plus extra sea salt flakes to serve, optional)
- freshly ground black pepper
- ½ tablespoon fresh thyme, leaves
- extra virgin olive oil, for drizzling
Instructions
Pizza dough
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Mozzarella topping
- Shape the dough: when the dough is ready, follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approximately a 9×13 inch pizza.
- Add the topping: firstly, if you use fresh mozzarella in water, slice or dice it and place it on a kitchen towel or kitchen paper. Add another folded piece of paper towel on top, pat it dry to absorb excess moisture, let it dry for at least 10 minutes. Finally add mozzarella and goat cheese slices evenly to the pizza, sprinkle some salt on top (I use approx ¼ heaping teaspoon of fine salt), freshly ground black pepper, and drizzle with extra virgin olive oil.
- Bake the pizza: When the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, approximately 10-15 minutes. But each oven is different, so keep an eye on it (e.g., in a forced fan oven, it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two before serving. Slice, serve immediately, enjoy!
Unless I just missed it, I don’t think you stated what temperature to have the oven at…
Hi Rick, at the beginning of the recipe I linked to my pizza dough recipe which has all the instructions and method:
“place the rack in the lowest position, preheat the oven to 450°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone). Alternatively, grease or line with parchment paper a large baking pan”.
Enjoy. x