Chevre Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the pizza dough to a 12-inch round (or desired size). Transfer to a piece of parchment paper or a floured pizza peel.

Brush the dough lightly with 1 tablespoon olive oil, then evenly scatter the minced garlic over the oil. Sprinkle the salt and half of the black pepper across the dough. This creates a flavorful base since no sauce is used.

If you prefer softer dollops of goat cheese, mash the chèvre in a small bowl with the 2 tablespoons heavy cream until spreadable but still slightly chunky. Alternatively, slice or crumble the goat cheese if you want distinct pieces.

Evenly distribute the shredded mozzarella over the oiled dough, leaving a 1/2-inch rim for the crust. Then place 8–10 small dollops of the goat cheese mixture (or crumble/slices) across the pizza so each slice will get some chèvre.

Prepare the tomatoes by thinly slicing them (about 1/8-inch thick). Pat the slices lightly with paper towel to remove excess moisture to avoid a soggy pizza. Arrange the tomato slices evenly over the cheese layer.

Thinly slice the red onion and separate into rings or strips. Scatter the red onion slices across the pizza evenly.

If your sausage is not yet cooked, remove from casing and cook in a skillet over medium heat, breaking into crumbles, until browned and cooked through (about 6–8 minutes). Drain excess fat. Scatter the cooked sausage over the pizza evenly.

Thinly slice the garlic clove very fine and tuck the slices between toppings so they crisp lightly in the oven (or mince and mix with the remaining 1 tablespoon olive oil and brush lightly over tomatoes for more even garlic flavor). Sprinkle thyme leaves and red pepper flakes, if using, for aroma and a touch of heat.

Using the parchment or a floured peel, slide the pizza onto the preheated stone or an inverted baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through for even browning. Bake until the crust is golden and blistered, mozzarella is melted and bubbling, and goat cheese is warmed.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle with the remaining 1 teaspoon extra-virgin olive oil, sprinkle flaky sea salt to taste, and scatter fresh basil or arugula over the top for brightness.

Let rest 2 minutes, slice into 6–8 pieces, and serve warm.