goat cheese pizza
goat cheese pizza is the ultimate way to showcase tangy Valençay goat cheese, crunchy hazelnuts, and a kiss of honey on a perfectly crisp crust. Ready in under 30 minutes, this gourmet yet fuss-free recipe turns everyday dough into an elegant appetizer or light meal.
Ingredients:
- 1 ball pizza dough, about 250 g (homemade or quality store-bought)
- 100 g Valençay PDO goat cheese, chilled and thinly sliced
- 80 g crème fraîche (≈ ⅓ cup)
- 40 g whole hazelnuts (≈ ⅓ cup), toasted & roughly chopped
- 1 Tbsp liquid honey
- 2 tsp fresh thyme leaves
- 1 Tbsp extra-virgin olive oil, plus more for brushing
- Fine sea salt & freshly ground black pepper
- All-purpose flour, for dusting the work surface
Instructions:
- Prep the oven & nuts (5 min)
Heat oven to 220 °C / 425 °F with a baking stone or sheet inside. Toast hazelnuts on a small tray for 5–6 min until fragrant; cool, rub off loose skins, and chop. - Slice the cheese
Cut Valençay into thin wedges, keeping the edible rind for extra flavor. - Shape mini bases (5 min)
Flour the work surface. Divide dough into 8 equal 30–35 g pieces, roll into balls, then stretch each to a 10 cm / 4 in round about 3–4 mm thick. Place on parchment and brush tops lightly with olive oil. - Assemble (3 min)
Spread 1 tsp crème fraîche on each round, season with a pinch of salt & pepper, add 2–3 cheese slices, scatter chopped hazelnuts, drizzle about ¼ tsp honey, and sprinkle thyme leaves. - Bake (10–12 min)
Slide parchment onto the hot stone/sheet. Bake until crust is puffed and golden and cheese begins to caramelize. - Finish & serve
Cool pizzas on a wire rack 1 min. Drizzle remaining olive oil, add extra thyme, and enjoy goat-cheese-pizza piping hot.
FAQ:
Q: Can I make goat-cheese-pizza ahead of time?
A: Yes. Par-bake the shaped rounds for 4 minutes, cool, then freeze between parchment sheets. Top and bake straight from frozen, adding 2 extra minutes.
Q: What’s a good flavor twist for goat-cheese-pizza?
A: Swap thyme for rosemary, or replace the honey with a spoonful of fig jam to add deeper sweetness.
Q: How do I store leftovers?
A: Keep cooled mini pizzas in an airtight container in the fridge for up to 24 hours. Reheat at 180 °C / 350 °F for 6–7 minutes to restore crunch.
Conclusion:
These mini goat-cheese-pizzas deliver gourmet flavor with minimal effort—perfect for entertaining or a quick vegetarian lunch.