Homemade pizza dough with a light olive oil, garlic and Italian seasoned base. Topped with goat and mozzarella cheeses, red peppers and cherry tomatoes. Baked until the crust is golden and cheese is melted. Then topped with fresh basil leaves and a light pesto drizzle. A delicious and easy pizza dinner.
Costco sized packages of anything are the best, but I often find myself with left over bell peppers and cherry tomatoes that end up borderline going bad. When that happens, I end up making a bunch of these pizzas to make sure none of them go to waste. Even if those veggies have started to go a bit mushy, they still taste delicious on this pizza even if they are no longer the best raw snacks.
Probably my favorite part of this pizza is the pesto drizzle on top. This is a homemade pesto mayo sauce that is the perfect consistency for drizzling over (really any type) of pizza, but does go especially well with this one. The pesto flavor with the goat and mozzarella cheeses is SO good.
Ingredients & Substitutions
• Pizza Dough. I always prefer homemade pizza dough, but if you don’t have the time, you can also use store-bought pre-made dough.
• Cherry Tomatoes. You can use regular tomatoes instead if that is what you have on hand, but my preference is for the cherry tomatoes because they are just a little bit sweeter.
• Red Bell Pepper. Really, any color bell pepper will work for this pizza, or even a combo. Use whichever type you have on hand!
• Goat cheese. The goat cheese is essential. It is hard to replace its unique taste so I would not recommend substituting it out for this pizza unless.. you really don’t like the taste of goat cheese, then replace it with extra mozzarella.
• Mozzarella Cheese. The mozzarella balances the strong goat cheese flavor and adds to the the cheesiness of the pizza. If you want a healthier pizza, you can leave out the mozzarella and just go with the goat cheese.