Whole-Wheat Pizza with Pesto and Goat Cheese
Vibrant basil pesto and tangy goat cheese on a hearty whole-grain crust
Why This Recipe Works
Using a vibrant homemade pesto as the foundation provides a punchy contrast to the nutty, earthy notes of a whole-wheat crust. The goat cheese stays creamy and tangy in the high heat of the oven, offering a more sophisticated finish than standard mozzarella.
Instructions
Process the basil, olive oil, pine nuts, garlic, and salt in a food processor until smooth, about 1 minute. Scrape down the sides of the bowl once or twice so no large chunks of garlic or nuts remain.
Transfer the mixture to a small bowl and stir in the Parmesan or Pecorino. Season with salt and pepper to taste; the pesto should be vibrant and well-seasoned.
Stretch the pizza dough into two 12-inch rounds on a floured surface or parchment paper. Spread the pesto evenly over the dough, leaving a 1-inch border at the edges.
Scatter the goat cheese over the pesto.
Bake in a preheated 500°F oven until the crust is deeply browned and the goat cheese is softened and slightly golden, about 8 to 12 minutes.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a hot oven to crisp the crust.
