Spinach, Artichoke & Goat Cheese Pizza

Spinach, Artichoke & Goat Cheese Pizza
Recipe type: Goat

As I’ve said before, my favorite show features a couple who own a goat farm, so this is for all the “Beek Geeks” out there.
  • 1 can pizza dough
  • 3 tbsp extra virgin olive oil
  • 3 medium garlic cloves
  • 2 tbsp pine nuts, lightly toasted
  • 12 large fresh basil leaves
  • pinch of salt and pepper
  • 2 cups (8 oz) shredded mozzarella cheese
  • 3 to 4 sun-dried tomatoes packed in oil, drained and cut into thin slices (optional)
  • 2 ounces baby spinach leaves, thoroughly washed and dried
  • 1 (16-oz) can artichoke hearts, quartered
  • 2 Roma tomatoes, seeded, cored and chopped
  • 2 oz goat cheese, crumbled
  • Kosher or sea salt and freshly ground pepper to taste
  • 3 tbsp freshly grated Parmesan cheese
  • 2 green onions, thinly sliced for garnish
  1. For Pesto: Place all ingredients in a blender or small food processor and blend well.
  2. If you have one, place a pizza stone on middle rack of your oven. Preheat oven to 500°F.
  3. Roll out pizza crust on a lightly-floured pizza pan, wooden pizza paddle or baking sheet. Brush dough with the pesto and scatter the sliced sun-dried tomatoes around the pizza.
  4. Sprinkle the mozzarella evenly over top, next layer the whole spinach leaves, then scatter with the artichokes and crumbled goat cheese.
  5. Season to taste with salt and pepper. Top with the Parmesan cheese.
  6. Bake for 10 to 12 minutes, carefully removing pizza from pan or paddle after about 7 minutes to allow pizza to finish baking directly on the stone (or oven rack) for a crispier crust.
  7. Remove pizza from oven and place back on the pizza pan/paddle that has been sprinkled with a small amount of cornmeal. (This technique helps to absorb most liquid and condensation that can form under a pizza once it is cut.) Garnish with the sliced green onions and serve.

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