Jul 17 2026
Restaurants›Native Rochester›Chèvre Pizza Recipe

Chèvre Pizza Recipe

Inspired by Native Rochester
Time1h
Serves2

naturally leavened dough - roasted garlic - mushroom - asparagus - goat cheese - balsamic reduction red onion

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pizza Ingredients

Method

Preparation Instructions

  1. 1

    Prepare the Roasted Garlic

    Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft. Allow to cool, then squeeze out the cloves.

  2. 2

    Prepare the Vegetables

    While the garlic is roasting, slice the mushrooms and asparagus into bite-sized pieces. Thinly slice the red onion.

  3. 3

    Preheat the Oven

    If you have a pizza stone, place it in the oven to preheat. Set the oven to the highest temperature, usually around 475°F (245°C).

  4. 4

    Assemble the Pizza

    On a floured surface, stretch out the naturally leavened dough into a pizza shape. Spread the roasted garlic evenly over the dough. Layer the mushrooms, asparagus, and red onion on top. Crumble the goat cheese over the vegetables.

  5. 5

    Bake the Pizza

    Transfer the assembled pizza onto the preheated pizza stone or a baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

  6. 6

    Finish and Serve

    Remove the pizza from the oven and drizzle balsamic reduction over the top. Season with salt and black pepper to taste. Slice and serve hot.

More from Native Rochester