Medium Chevre Pizza Recipe
Make Medium Chevre Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping & Sauce
Finishing
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the activated yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 5–7 minutes by hand).
- 3
Knead
Knead the dough on a lightly floured surface or with the stand mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, 1 tbsp at a time.
- 4
- 5
Shape
Punch down the dough and transfer to a lightly floured surface. Shape into a medium pizza (about 12 inches). Let rest 10 minutes while you prepare toppings. Alternatively refrigerate up to 24 hours for more flavor; bring to room temperature before shaping.
Topping & Sauce
- 6
Prepare goat cheese spread
In a bowl, combine the softened goat cheese with 1–2 tablespoons of milk or cream, minced garlic, chopped rosemary, thyme leaves, lemon zest, 1 tablespoon extra-virgin olive oil, salt and pepper. Mix with a fork until smooth and spreadable. Taste and adjust seasoning. Stir in honey to add a touch of sweetness if desired.
- 7
Prepare spinach and onions
Toss the baby spinach lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt and pepper. If you prefer the spinach wilted, quickly sauté 1 tablespoon olive oil and the sliced red onion over medium heat for 2–3 minutes until softened, then add the spinach and cook just until wilted. Drain any excess moisture and set aside to cool slightly.
- 8
Preheat oven
Position a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it in the oven before preheating. If using a baking sheet, preheat the sheet or line with parchment and dust with flour or cornmeal.
- 9
Assemble pizza
On a lightly floured peel or baking sheet, stretch or roll the dough into a roughly 12-inch circle. Dust peel or sheet with flour or cornmeal to prevent sticking. Spread an even layer (about 5–6 oz total) of the goat cheese mixture over the dough, leaving a 1/2-inch border for the crust. Sprinkle the optional shredded mozzarella lightly over the chevre if using (this helps with melting and browning). Distribute the spinach and red onion evenly over the cheese layer.
Baking & Finishing
- 10
Bake
Transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once if necessary, until the crust is golden and the toppings are bubbling and slightly browned. Baking time will vary with oven and stone; watch closely after 8 minutes.
- 11
Finish and serve
Remove pizza from oven and let rest 2 minutes. Drizzle with 1 teaspoon extra-virgin olive oil and scatter fresh basil leaves or microgreens over the top. Slice into 6–8 pieces and serve warm.