Goat Cheese Pizza
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.
Servings: 4
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!
Notes
Shredded low-moisture mozzarella: For this recipe, use about 2 cups (approx 7oz/200 grams) grated low-moisture mozzarella, but trust your judgment; add a bit more if you like.
What should you use instead of a pizza stone? A rimmed baking sheet or a large cookie sheet that you can invert and place on the lowest shelf of your oven works fine. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier, and the preheated baking sheet will make a nice, crisp pizza crust.
How do you measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top, letting the flour flow over a little. Then, use the back of a knife to level the top off. But a digital scale is an excellent kitchen tool and gives a more accurate weight.
Goat cheese pizza leftovers: Wrap leftover pizza tightly with plastic wrap and store in the refrigerator for up to 1 day or freeze for up to 3 months. Reheat the pizza leftovers in the preheated oven (400 F/200 C) and bake for about 8 minutes or until warmed through, crispy, and the cheese is melted. Enjoy!