This pesto goat cheese pizza is the perfect summer pizza. Use store-bought pesto or make your own and enjoy all the flavors of summer on your pizza!
Just before we went to Hawaii, we got a membership for Costco so that we could buy milk that WASN’T $10 a gallon when we got there.
Bart has been dying for a Costco membership for many years, but we haven’t lived close enough to one for most of our adult lives to justify it.
But now we have one and I have access to all the inexpensive goat cheese I could ever want. I used to have a friend buy it for me when she went but now I can buy my own, like an actual grown up.
We have pizza almost every Friday for dinner (you can see my favorite recipe for homemade pizza dough here) and I usually make one pizza that’s pepperoni and one pizza that’s a little more fancy.
Especially in the summer, this pesto goat cheese pizza is one of my FAVORITE versions.
It’s super easy, tastes incredibly fresh and is easily made vegetarian if you want to leave the chicken off.
I love trying new pizza recipes on Friday nights, but I keep coming back to this pesto goat cheese pizza because it’s just SO darn good.
We had friends over for dinner a few weeks ago and made a bunch of homemade pizzas, including this one and it got DEVOURED. It really is that good.
Pesto Goat Cheese Pizza with Chicken
Pesto and Goat Cheese Pizza
- One pizza crust dough
- 1 cup grape or cherry tomatoes halved
- Olive oil
- Salt & pepper
- 3 ounces goat cheese softened
- 2 tablespoons pesto
- 1 chicken breast cooked and shredded or sliced
- 1 1/2 cups shredded mozzarella cheese
- ¼ cup ½ ounce freshly grated parmesan
Preheat oven to 350 degrees and line a small baking sheet or pan with foil. Slice the tomatoes in half lengthwise, pace on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 minutes, or until they're getting shriveled and the edges are turning a little dark.
Increase oven heat to 500 degrees.
Roll out the pizza dough and mix goat cheese and pesto together. Spread over the pizza crust. Sprinkle the mozzarella cheese over the top. Scatter the roasted tomatoes and chicken over the cheese then sprinkle the Parmesan on top.
Carefully place pizza on pizza stone and cook for 8 minutes.
Remove and let sit for about 3-5 minutes before slicing and serving.
(adapted from The Way the Cookie Crumbles)
If you liked this recipe for Pesto Goat Cheese Pizza, you might also like these:
Photos by Heather Mildenstein