Pesto Pizza with Goat Cheese and Sun-Dried Tomatoes

So goat cheese is the new fave at my house, and I just knew putting it on a pizza wouldn’t disappoint a crowd.

The pizza crust was store-bought from a reputable source for just $1.99 and it was about 12 or 14 inches. The pesto was simple, easy, and set me back about $7. Those plus the goat cheese and sun-dried tomatoes came out to a total of $16. Not too bad for a delicious, “fresh” pizza.

Ingredients for 4:

  • 1 pizza crust
  • 1/3 cup pine nuts
  • 2 cups basil leaves
  • ½ cup olive oil
  • 3 garlic cloves, peeled
  • 1/3 cup parmesan cheese
  • 1 8-ounce log goat cheese, at room temperature
  • ½ cup sun-dried tomatoes, chopped
  • Garlic salt
  • Olive oil

In a food processor, pulse the pine nuts and basil a few times. Then add the garlic and pulse a few times some more. Then add the olive oil and cheese. Pulse until creamy and smooth. Set aside.

Preheat the oven to 375 degrees.

Using a pastry brush, brush the perimeter with olive oil and sprinkle with garlic salt.

Then spread the pesto, leaving about a 1-inch border. Then crumble goat cheese and top with tomatoes. Bake for 18 to 20 minutes or until bottom is brown.

Published in: on September 2, 2010 at 7:03 am  Leave a Comment  
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