I can’t believe that we already had some canned tomato soup we are still picking tomatoes from our summer kitchen garden… in the middle of the fall! That is what we call the sweet life of sunny Southern California!
I roasted the last couple of pounds and having some extra basil and pine nut pesto, decided to make, one more time, this savory pizza with goat cheese.
This is what we call gourmet pizza.
The combination of sweet roasted tomatoes, tasteful pesto and creamy goat cheese is just perfect, not only in colors, but in texture and flavor.
Besides, you can have the dough, roasted tomatoes and the pesto, ready a couple of days in advance and assemble the pizza just before baking it.
If you are going to make everything the same day, please take into account that roasting time for the tomatoes is around one hour. In the meantime, you can make the dough and pesto.
Like any other pizza, this one is better fresh: hot or while still warm. But I must confess: leftovers are absolutely delicious!
You can bake it on a pizza stone or, like I did, in a pizza baking sheet. I hope you like my recipe which is the combination of three recipes already posted on Savoir Faire.
Roasted Tomatoes, Pesto and Goat Cheese Pizza | Ingredients for one 13 inch pizza
½ pizza dough recipe
1 cup roasted tomatoes
¾ cup basil and pine nut pesto
¾ cup of goat cheese
½ cup shredded mozzarella cheese
Olive oil (to brush the pizza baking sheet)
Preheat the oven to 450°F. Brush a pizza baking sheet with olive oil. On a floured surface, with a roller, extend the dough and place it on the baking sheet. Evenly distribute the tomatoes. Add the pesto and the goat cheese. Evenly sprinkle the mozzarella cheese. Place the pizza in the middle rack of the oven. Bake for 12 minutes.
To print this recipe click here.
To print the recipe of the pizza dough, click here.
To print the recipe of the roasted tomatoes, click here.
To print the recipe of the basil and pine nut pesto, click here.