Goat Cheese & Arugula Pizza

makes ONE 13 x18 inch pizza
recipe adapted from AllRecipes

  • 1/2 recipe no knead pizza dough (or your favorite pizza dough)
  • 6 tablespoons fresh pesto (recipe below)
  • 8 oz. goat cheese
  • 1 cup grape tomatoes
  • 2 cloves garlic, minced
  • 1 cup fresh arugula
  • 1 teaspoon freshly squeeze lemon juice
  • 1 teaspoon olive oil
  • salt & pepper

Preheat oven according to directions on your pizza dough. If using the No-Knead dough recipe, preheat to 500F. Spread pizza dough out on an oiled baking sheet. Put an even layer of pesto on top of the dough. Crumble goat cheese on top and scatter the tomatoes & minced garlic over the pizza. Bake in an oven for 10-12 minutes, until crust is slightly browned. Let pizza sit for 2-3 minutes. In a small bowl, mix arugula, lemon juice & olive oil. Place dressed arugula on top of the cooked pizza and serve.


makes about 1 cup of pesto

recipe adapted from Keys to the Kitchen 

  • 2 cups fresh basil leaves
  • 1/3 cup toasted walnuts
  • 1 clove garlic
  • 1/3 cup Extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup grated Parmesan

Put basil leaves in a medium bowl filled with cold water. Let leaves sit for 5 minutes, set aside. In a food processor or blender, blend walnuts, garlic, olive oil and salt. Drain basil leaves (it’s OK if they have excess water on them) and blend with the nut mixture to combine. Add in the Parmesan and pulse/blend a few times until fully incorporated. Store in an air-tight container.