This Goat Cheese Pizza recipe has a creamy white sauce, zingy arugula, and loads of cheese. Pizza Friday just stepped it up a notch!

When I set out for the grocery store to buy the ingredients for this recipe, I was so excited to make homemade pizza.  So excited, in fact, that my dementia got the best of me and I completely forgot to buy the sauce.  But alas, this was a blessing in disguise!  I fashioned this simple, delicious white sauce that goes better with this pizza than any old red sauce ever would!  Besides, what’s a homemade pizza without homemade sauce?

So we’ll make the sauce first.  In a small saucepan, melt 1 Tbsp butter and 1 Tbsp oil  (I used coconut oil).  Once oil is hot, sauté 2 cloves of minced garlic.  Cook until garlic is lightly browned, then remove from heat and stir in ½ cup of plain, nonfat Greek yogurt.  White sauce = complete.

Next, sauté the mushrooms.  Putting raw mushrooms on the pizza will lead to 1) undercooked mushrooms and 2) soggy pizza.  So heat a touch of oil up in a skillet, lay 4 sliced mushrooms down in a single layer, and sprinkle with salt.  The salt will help to draw water out of the mushrooms.  Cook at medium/high heat for about 7 minutes.  Throw in ¼ of a slice red onion for the last 2 minutes.  Once cooked, drain veggies.

Spread 1 Tbsp olive oil onto the Easy Peasy Pizza Dough (I suppose you could also use store bought, but like…why?).  Spread sauce onto dough, leaving about an inch free around the edge.  Evenly layer on the sautéed veggies and cherry tomatoes, then sprinkle with ½ cup to 1 cup mozzarella cheese.  Finish with dollops of soft goat cheese.  The goat cheese has a really distinct, tasty flavor, so a little goes a long way.

Bake at 475 degrees F for 10 to 12 minutes on the lowest rack, then move to the highest rack and broil for 2 minutes, until crust and cheese are golden (keep a careful eye on it!).  Top finished pizza with fresh arugula (a.k.a. rucola or rocket).

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Goat Cheese Pizza with Arugula and White Sauce

This Goat Cheese Pizza recipe has a creamy white sauce, zingy arugula, and loads of cheese. Pizza Friday just stepped it up a notch!

Course Main Dishes, Pizzas

Diet Vegetarian

Time 30 minutes or less

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 8

Calories 288 kcal

Author Live Eat Learn

Ingredients

Sauce

• 1 Tbsp butter
• 1 Tbsp oil coconut or canola
• 2 cloves garlic minced
• ½ cup plain Greek yogurt

Toppings

• 1 Tbsp oil coconut or canola
• 4 mushrooms ¼ inch thick, sliced
• ¼ of a red onion sliced
• 5 cherry tomatoes halved
• ½ cup shredded mozzarella cheese
• 2 oz goat cheese
• 2 cups arugula

Dough

• 1/2 Pizza Dough
• 1 Tbsp olive oil

Instructions

1. In a small saucepan, heat butter and 1 Tbsp olive oil, then add minced garlic. Cook until garlic is light brown, then remove from heat and mix in Greek yogurt. Set aside.
2. In a saute pan, heat 1 Tbsp oil, then place mushrooms in pan in single layer. Sprinkle with salt and cook for 7 minutes, adding in the sliced red onions for the last 2 minutes. Drain well.
3. Brush olive oil onto dough, then spread on white sauce. Top with sauteed veggies and halved cherry tomatoes, followed by mozzarella cheese and goat cheese.
4. Bake for 10 to 12 minutes at 475 degrees F on the lower rack, then move to a higher rack and broil for 2 minutes.
5. Top with fresh arugula.

Notes

Use clean scissors to cut pizza for an easy, fast cut!

Nutrition Facts

Goat Cheese Pizza with Arugula and White Sauce

Amount Per Serving (1 slice)

Calories 288 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Sodium 437mg 18%

Total Carbohydrates 23g 8%

Dietary Fiber 2g 8%

Protein 12g 24%

* Percent Daily Values are based on a 2000 calorie diet.

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