Goat cheese pizza with roasted peppers and artichoke is my Friday-night fakeout — a thin store-bought crust, a modest swipe of pizza sauce, jarred roasted peppers, and marinated artichokes, with crumbled goat cheese baking into creamy pools. Forty minutes, and it looks like it came from a wood-fired place. The tang does all the talking.
Ready to elevate your pizza night beyond the usual? Say hello to your new favorite weeknight masterpiece! This pizza is a vibrant tapestry of flavors, layering tangy goat cheese, smoky roasted peppers, and savory artichoke hearts on a perfectly thin and crispy crust. It looks and tastes like it came from a gourmet pizzeria, but it comes together in just 40 minutes. Let’s get baking!
Ingredients
• 1 6- to 6.5-ounce / 170- to 185-g package pizza crust mix
• 1 teaspoon / 5 ml (0.2 fl oz) dried oregano or basil, crushed
• 1⁄2 cup / 120 ml pizza sauce
• 1 cup / 150 g (5.3 oz) roasted red and/or yellow sweet peppers, cut into strips
• 1 6-ounce / 170 g (6 oz) jar marinated artichoke hearts, drained and coarsely chopped
• 1⁄4 cup / 25 g (0.88 oz) sliced green onions or chopped red onion
• 1 cup / 113 g (4 oz) crumbled semisoft goat cheese (chèvre)
• 1⁄2 cup / 56 g (1.98 oz) shredded mozzarella cheese
• Freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 425°F / 220°C. Lightly grease a large baking sheet. In a bowl, prepare the pizza crust mix according to the package directions, stirring the dried oregano or basil directly into the dry mix before adding liquids.
2. Transfer the dough to your prepared baking sheet. Using floured hands, press and stretch the dough into a thin 15×10-inch / 38×25-cm rectangle. Build up the edges slightly to create a rim. Par-bake the crust for 7 minutes.
3. Remove the crust from the oven. Spread the pizza sauce evenly over the surface, leaving a small border. Scatter the roasted pepper strips, chopped artichoke hearts, and sliced onions over the sauce. Sprinkle with the crumbled goat cheese and shredded mozzarella.
4. Bake for an additional 13 to 15 minutes, or until the crust is a beautiful golden brown and the cheeses are bubbly and melted. Let it cool for a minute before slicing, and finish with a sprinkle of freshly ground black pepper, if desired.
Nutritional Information
• PER SERVING: 170 calories
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 419 mg
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 7 g
Pro Tips
• Pat the roasted peppers and marinated artichokes dry with a paper towel before adding them to the pizza to prevent a soggy crust.
• For an extra crispy crust, preheat your baking sheet in the oven for a few minutes before placing the dough on it. Be careful when handling the hot pan.
• After baking, finish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for a sweet and spicy kick.
• For a creamier melt, use a block of low-moisture mozzarella and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that affect texture.
FAQ
Q: Can I make this goat cheese pizza vegan
A: Yes, you can easily make this pizza vegan with a few simple swaps. Use a high-quality vegan mozzarella shred and a creamy, plant-based goat cheese alternative, often made from cashews or tofu. Also, be sure to check that your pizza crust mix is free from dairy and eggs.
Q: How can I add more protein to this vegetarian pizza
A: To boost the protein content, consider adding a cup of rinsed chickpeas or white beans before baking. A sprinkle of nutritional yeast will also add a cheesy, nutty flavor and extra protein. For a heartier option, top with your favorite plant-based sausage crumbles.
Q: Is goat cheese suitable for a vegetarian diet
A: Absolutely. Traditional goat cheese, or chèvre, is made from goat’s milk and is a fantastic choice for lacto-vegetarians. Most commercially available goat cheese uses microbial or vegetable-based rennet, making it a perfectly suitable and delicious meat-free ingredient.
Q: What is the best way to store and reheat leftover pizza
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat and maintain a crispy crust, place slices in a dry skillet over medium heat for a few minutes, or use an air fryer set to 350°F / 175°C for 3-4 minutes. We recommend avoiding the microwave, which can make the crust soggy.
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Goat Cheese Pizza with Roasted Peppers and Artichoke
Ingredients
Method
- Preheat your oven to 425°F / 220°C. Lightly grease a large baking sheet.
- In a bowl, prepare the pizza crust mix according to the package directions, stirring the dried oregano or basil directly into the dry mix before adding liquids.
- Transfer the dough to your prepared baking sheet.
- Using floured hands, press and stretch the dough into a thin 15x10-inch / 38x25-cm rectangle. Build up the edges slightly to create a rim. Par-bake the crust for 7 minutes.
- Remove the crust from the oven.
- Spread the pizza sauce evenly over the surface, leaving a small border. Scatter the roasted pepper strips, chopped artichoke hearts, and sliced onions over the sauce.
- Sprinkle with the crumbled goat cheese and shredded mozzarella.
- Bake for an additional 13 to 15 minutes, or until the crust is a beautiful golden brown and the cheeses are bubbly and melted.
- Let it cool for a minute before slicing, and finish with a sprinkle of freshly ground black pepper, if desired.
- Pat the roasted peppers and marinated artichokes dry with a paper towel before adding them to the pizza to prevent a soggy crust.
- After baking, finish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for a sweet and spicy kick.
