Imagine biting into a pizza that transports you straight to the sun-drenched hills of Italy, where every slice is a symphony of vibrant flavors and textures. This Sun Dried Tomato Veggie and Goat Cheese Pizza isn't just another pizza recipe—it's a gourmet experience that transforms your kitchen into a rustic Italian trattoria. Whether you're a vegetarian seeking culinary adventure or a cheese lover craving something extraordinary, this recipe promises to tantalize your taste buds and elevate your home cooking game.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1/2 cup sun dried tomatoes, chopped
- 1 cup spinach leaves
- 1/2 cup goat cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
- Remove the pizza dough from the refrigerator and let it rest at room temperature for 15-20 minutes to make it easier to stretch.
- On a lightly floured surface, gently stretch the pizza dough into a circular shape, using your hands to carefully spread it to about 12-14 inches in diameter.
- Brush the stretched dough with olive oil, ensuring an even coating to help create a golden, crispy crust.
- Chop the sun-dried tomatoes into small, bite-sized pieces and roughly tear the spinach leaves.
- Sprinkle the mozzarella cheese evenly across the pizza dough, leaving a small border around the edges for the crust.
- Distribute the chopped sun-dried tomatoes and spinach leaves over the cheese layer.
- Crumble the goat cheese over the top of the vegetables, creating small pockets of creamy cheese.
- Season with salt and freshly ground black pepper to enhance the flavors.
- Carefully transfer the pizza to the preheated pizza stone or a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove from the oven and let the pizza rest for 2-3 minutes to allow the cheese to set slightly.
- Slice the pizza into wedges and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Allow your pizza dough to rest at room temperature before stretching to prevent elasticity and make handling easier.
- Preheat Like a Pro: Using a pizza stone? Heat it in the oven before adding your pizza for an authentically crispy crust that rivals professional pizzerias.
- Olive Oil Magic: Brush your dough with olive oil for a golden, crisp exterior that adds rich flavor.
- Cheese Distribution Matters: Create small pockets of goat cheese for unexpected creamy bursts in every bite.
- Don't Overload: While tempting, too many toppings can make your pizza soggy. Balance is crucial.
- Resting Period: Let your pizza rest 2-3 minutes after baking to allow cheese to set and prevent burning your mouth.
- Optional Upgrade: Garnish with fresh basil or a drizzle of high-quality extra virgin olive oil just before serving for an extra gourmet touch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
