Chevre Pizza Recipe
Make Chevre Pizza Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Dough & base
Toppings - cheese & vegetables
Finishing
Method
Dough & base
- 1
Preheat and prepare oven
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes to get a hot, crisp crust.
- 2
Shape dough
On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or preferred size/thickness). Transfer to a piece of parchment paper or a well-floured pizza peel.
- 3
Season base
Combine 1 tablespoon extra-virgin olive oil and 1 teaspoon minced garlic; brush over the dough leaving a 1/2-inch border. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper lightly over the oiled surface.
Toppings - cheese & vegetables
- 4
Optional creamy base
If using creme fraiche or ricotta (1/4 cup), spread it thinly and evenly over the oiled dough as a mild creamy layer. This is optional but helps meld toppings and prevent dryness.
- 5
Add cheeses
Distribute 4 oz shredded or torn fresh mozzarella evenly over the base. Then crumble or slice the 6 oz chevre and scatter pieces evenly so there are pockets of tangy goat cheese across the pizza.
- 6
Add aromatics and onion
Scatter 1/4 cup thinly sliced red onion and 1 tablespoon fresh thyme leaves over the cheeses. Sprinkle the 1/4 cup toasted, chopped walnuts evenly.
- 7
Drizzle honey (pre-bake)
Drizzle about 1 tablespoon honey lightly over the toppings. This will caramelize slightly in the oven and balance the tang of the goat cheese.
Bake
- 8
Slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and cheese is bubbling and slightly browned in spots. Rotate halfway for even browning.
Finishing
- 9
Rest and finish
Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. Toss 1 cup baby arugula with 1/2 teaspoon fresh lemon juice and a light drizzle (about 1/2 teaspoon) of olive oil, then mound arugula on the center of the pizza.
- 10
Final touches
Drizzle remaining 1 tablespoon honey over the pizza, scatter any remaining thyme leaves, and sprinkle 1/4 teaspoon crushed red pepper flakes if using. Slice and serve immediately.