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With over a dozen five-star reviews, this goat cheese pizza is a delicious way to enjoy restaurant-quality pizza at home. It’s topped with tender mushrooms, a creamy white sauce, and loads of cheese. Pizza Friday just stepped it up a notch!
save this recipe!If you love goat cheese and always order it at a restaurant, then this is the recipe for you! Sure, you could enjoy goat cheese stuffed dates but today we’re making goat cheese pizza.
I’ve been making this goat cheese pizza since the early days of Live Eat Learn. And after various iterations, I perfected the healthy whair fite sauce that pairs so wonderfully with the mushrooms. So let’s cook!
Pizza Fri-yay!
- Creamy and Tangy: With the combination of goat cheese and bursting tomatoes, it’s a party in your mouth!
- Quick: This pizza comes together quickly thanks to the premade pizza crust.
- Customize It: While I love the toppings I share in this post, you can customize them to what you like and what you have on hand.
Here’s what you’ll need
All the ingredients are easy to find in-store—I bet you already have most of them in your kitchen! For exact measurements, jump to the recipe card.
- Greek Yogurt: The base of the healthy white sauce is plain Greek yogurt. Any fat level will work.
- Garlic: Every good pizza needs garlic, a lot of them. Fresh is always best for making the best sauce.
- Cooking Basics: We’ll bring everything together with olive oil, salt, and pepper.
- Mushrooms: I prefer button mushrooms but any mild kind will work.
- Red Onion: For a bit of zing and sweetness, we add sliced red onion.
- Cherry Tomatoes: These will burst as the pizza cooks, becoming sweeter and adding to the sauciness.
- Mozzarella: You’ll want shredded mozzarella for this pizza.
- Goat Cheese: Goat cheese has the most protein per serving of any soft cheese. And it’s just delicious!
- Arugula: This leafy green is lemony and peppery, which perfectly compliments the creamy goat cheese.
- Pizza Dough: I like to use soft dough from the refrigerator section (Trader Joe’s has a great one). You can also make your own homemade pizza crust or use this chickpea pizza crust recipe or cauliflower pizza crust recipe for gluten-free options.
Let’s make pizza!
This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Preheat the oven and pop the pan in to get it hot.
- Make the white sauce by cooking the garlic and combining it with the yogurt, salt, and pepper.
- Saute the mushrooms with a little salt, then add the red onions and cook until soft.
- Assemble the pizza with a layer of oil, white sauce, cheese, sauteed veggies, cherry tomatoes, and finally, goat cheese.
- Bake until golden brown and then top with fresh arugula.
Storage
Leftover pizza can be stored in the fridge in an airtight container for up to 4 days. It can then be reheated in the oven or air fryer.
You can also freeze the cooked pizza for up to 3 months. Reheat directly from frozen.
Goat Cheese Pizza Recipe (With Mushrooms & White Sauce)
Ingredients
Sauce
- 1 Tbsp olive oil, 15 mL
- 2 cloves garlic, minced
- ½ cup plain Greek yogurt, 120 g
- Pinch salt and pepper
Toppings
- 1 Tbsp oil, 15 mL
- ½ cup sliced mushrooms
- Pinch of salt
- ¼ cup sliced red onion
- 5 cherry tomatoes, halved
- ½ cup shredded mozzarella cheese, 100 g
- 2 oz goat cheese, 60 g
- 2 cups arugula, optional
Dough
- 1 12-inch pizza dough
- 1 Tbsp olive oil, 15 mL
Instructions
- Prep: Preheat oven to 475°F (250°C) and set the empty pizza pan in the oven to get hot.
- White Sauce: Heat 1 Tbsp oil in a large saute pan over medium heat. Add garlic and cook until soft and fragrant. Mix garlic into Greek yogurt and season with salt and pepper. Set aside.
- Mushrooms: Add another tablespoon of oil to the pan, then add mushrooms in single layer. Sprinkle with salt and cook for 5 minutes. Add the sliced red onions and continue cooking until both mushrooms and onion are semi-soft, about 3 more minutes.
- Assemble: Roll pizza dough out to about 12 inches wide (I like to do this directly on parchment paper for easy transfer to the hot pan later). Brush 1 Tbsp of oil onto dough, then spread on the white sauce. Top with mozzarella cheese, sauteed veggies, halved cherry tomatoes, then goat cheese. Transfer to your hot pizza pan.
- Bake: Bake for 10 to 12 minutes, then move to a higher rack and broil for 2 minutes until cheese is golden brown. Serve warm, optionally topped with fresh arugula.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
good but needed three times as many mushrooms and onions
the yogurt overpowers the taste
My family loved this! I used Sarah’s dough recipe and while it did its final rise I made the sauce and the toppings. I love the trick with preheating the pizza stone/pan. This will be a weeknight staple.
So glad it hit the spot, thanks for sharing!