Best Goat Cheese Pesto Pizza Recipes

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GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE



Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce image

I made this pizza for my family and it was a huge success!

Provided by Oranginaghb

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6

5 slices bacon, or more to taste, cut into bite-size pieces
½ Bosc pear, sliced
2 tablespoons basil pesto
1 12-inch pre-baked packaged pizza crust
1 cup shredded mozzarella cheese, divided
¼ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
  • Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU



Very Simple Pesto Steak and Goat Cheese Pita Pizza With Asparagu image

This is delicious, simple and impressive. I used an inexpensive steak and it still tasted great. Wonderful with a tossed salad or fruit. Feel free to skip the cream cheese and use just goat cheese for a bolder flavour.

Provided by Chez Desireacutee

Categories     Lunch/Snacks

Time 35m

Yield 4 pita pizzas

Number Of Ingredients 12

1 steak
4 small pita bread
4 tablespoons prepared pesto sauce (I used Classico Basil Pesto)
4 tablespoons light cream cheese
4 tablespoons goat cheese
10 -12 stalks asparagus
3 -4 mushrooms (I used Cafe)
2 plum tomatoes
1 1/2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 garlic clove

Steps:

  • To prepare steak-.
  • Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
  • Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
  • For pizzas-.
  • Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
  • Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
  • Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
  • Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
  • Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
  • Arrange the thin pieces of steak on each pizza.
  • Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
  • Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
  • Serve with some balsamic vinegar drizzled on top if you like.

Nutrition Facts : Calories 189.7, Fat 9.1, SaturatedFat 3, Cholesterol 10.8, Sodium 498.3, Carbohydrate 21.7, Fiber 4, Sugar 3.3, Protein 7.9

PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT CHEESE



Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 6 pizzas

Number Of Ingredients 27

1/2 cup grated Parmigiano-Reggiano
2 tablespoons pine nuts
8 fresh basil leaves
5 to 6 cloves garlic
1/2 bunch fresh parsley
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
2 tablespoons canola oil
1 1/2 to 2 cups sliced cremini mushrooms
1 clove garlic, chopped then mashed into a paste
1 shallot, finely diced
Salt and freshly ground black pepper
12 ounces pizza dough, such as Anne Burrell's Pizza Dough, recipe follows
All-purpose flour, for dusting
Olive oil, for brushing dough
Salt and freshly ground black pepper
3/4 cup grated fontina
About 1/2 cup grated Parmigiano-Reggiano
About 1/2 cup goat cheese
Crushed red pepper flakes, for topping
Torn fresh basil leaves, for garnish
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl

Steps:

  • Preheat the oven to 500 degrees F.
  • For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor. With the motor running, slowly add about 1/2 cup olive oil and process until smooth. Pulse a few times to incorporate, adding more oil if the mixture is too thick. Taste and adjust the seasoning if needed.
  • For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking. Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes. Season with salt and pepper. Remove to a plate and reserve.
  • Preheat a grill pan over medium-high heat.
  • For the pizzas: Portion the dough into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down. Cook until the bottoms are an even golden brown, about 3 minutes. (The tops will also start bubbling up with air pockets.) Flip over and grill until golden brown on the other side and just firm, about a minute or so. Remove to a baking sheet.
  • Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper. Bake in the oven until the cheese is melted, 3 to 4 minutes. Top with the parsley pesto and garnish with a few more torn basil leaves.
  • In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
  • In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
  • Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
  • When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.

SHRIMP AND PESTO PIZZA WITH GOAT CHEESE RECIPE - (4.7/5)



Shrimp and Pesto Pizza with Goat Cheese Recipe - (4.7/5) image

Provided by MissAlyssaG

Number Of Ingredients 7

1 lb shrimp
garlic
herbs of choice (im gonna start with basil)
pizza dough
pesto
mozzarella cheese (shredded)
goat cheese (crumbled)

Steps:

  • I started by sprinkling the shrimp with some garlic and herb seasoning, and just lightly sauteed it, about 30 seconds on each side. You don't want to cook it all the way through because its going to go into the oven. Then I rolled out my pizza dough--I use the pre-made garlic and herb pizza dough from Trader Joe's. I spread some prepared pesto onto the dough, spread the shrimp across it, sprinkled it with mozzarella and spooned some scoops of goat cheese on top and baked it for about 20 minutes at 400 degrees, until the cheese starts to brown on the edges. And voila, cheesy, pestoy goodness.

MUSHROOM AND PESTO AND GOAT CHEESE PIZZA



Mushroom and Pesto and Goat Cheese Pizza image

Make and share this Mushroom and Pesto and Goat Cheese Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces sliced fresh button mushrooms
1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
1 prepared pizza crust, such as Boboli
1/4 cup basil pesto
4 ounces shredded mozzarella cheese
2 ounces crumbled goat cheese
5 roma tomatoes, chopped
shredded parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Saute first 4 ingredients in a large skillet coated with non-stick cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes more or until liquid is absorbed. Set aside.
  • Spread pesto over pizza crust. Sprinkle with mushroom mixture. Top with mozzarella cheese and tomatoes. Sprinkle with goat cheese and parmesan cheese.
  • Bake for 10 minutes or until edges are brown and cheese is melted.

Nutrition Facts : Calories 121.9, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 366.9, Carbohydrate 7.1, Fiber 2.4, Sugar 3, Protein 8.4

EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA



Eggplant, Pesto, and Goat-Cheese Pizza image

This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.

Provided by Chef kittiekitsch

Categories     < 60 Mins

Time 38m

Yield 4-8 serving(s)

Number Of Ingredients 9

7 1/2 tablespoons olive oil, as needed
1 -1 1/2 lb eggplant, cut into 1/4-inch thick slices
3/4 teaspoon salt
1 lb pizza dough
3 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
1/2 cup grated parmesan cheese
1/2 cup pesto sauce

Steps:

  • Heat the oven to 450 degrees F.
  • In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
  • Season the eggplant with the salt.
  • Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
  • Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  • Meanwhile, oil a 14-inch pizza pan or large baking sheet.
  • Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
  • Arrange the eggplant slices on the pizza crust.
  • Sprinkle the garlic and pepper over the top.
  • Bake for 12 minutes.
  • Put the slices of goat cheese on the pizza.
  • Sprinkle with the Parmesan, and then dot with the pesto.
  • Bake until the cheese begins to turn golden, about 15 minutes.

Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE



Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese image

Provided by Food Network

Number Of Ingredients 17

7 sheets phyllo pastry
Olive oil cooking spray
4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon Broccoli Pesto, recipe follows
1 tomato, peeled, seeded, and chopped
6 imported black olives, chopped
4 large basil leaves cut chiffonade
2 ounces goat cheese, frozen (for easy grating)
1 cup tightly packed fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup tightly packed broccoli florets
1/2 cup blanched almonds
1/4 cup chicken stock
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
  • Combine all the ingredients in a food processor and blend until you have a smooth paste.

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE



GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE image

Categories     Bacon     Basil     Cheese     Pear

Number Of Ingredients 6

5 slices (or to taste) bacon, cut into bite-size pieces
1/2 Bosc pear, sliced
2 tablespoons basil pesto
1 (1 1/2 inch) pre-baked packaged pizza crust
1 cup (divided) mozzarella cheese, shredded
1/4 cup goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese. Dot with crumbled goat cheese and top with remaining mozzarella cheese.
  • Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE



Pesto pizza with aubergine & goat's cheese image

A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue

Provided by Jennifer Joyce

Categories     Main course

Time 25m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 8

½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
1 small aubergine , thinly sliced lengthways
1 medium red onion , thickly sliced
2 tbsp extra virgin olive oil
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)
basil leaves , to serve

Steps:

  • Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
  • Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
  • Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

Nutrition Facts : Calories 431 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

GOAT CHEESE PESTO PIZZA



GOAT CHEESE PESTO PIZZA image

Categories     Cheese     Appetizer     Bake     Super Bowl     Vegetarian     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 4

1 ea. 14 inch prepared Pizza shell
1 cup pesto
1 cup diced Tomatoes
1package of crumbled goat cheese, Alouette Provencal variety

Steps:

  • Pre Heat oven to 400°F. Spread pesto evenly over the top of the pizza crust. Sprinkle diced tomato over pesto. Top with crumbled goat cheese Bake in oven for 12-15 minutes until pizza crust edges begin to brown. Cut in wedges and serve

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