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This goat cheese pizza is a wonderful combination of sweet and savory with the caramelized onions and crispy prosciutto, topped with pecans, sage and honey.
You would think I've run out of pizza idea, but not today. From BBQ chicken pizza to four cheese white broccoli pizza. There really are so many possibilities.
And when it comes to pizza, one of my favorites cheeses to use is goat cheese. It is actually used in both pizza recipes above. But I've always used it to complement mozzarella. Never as the main star.
That was until today. I figured it was time to make my favorite cheese the main ingredient. But make no mistake, goat cheese isn't the only player in this pizza recipe.
The tanginess of the goat cheese is offset by the sweetness of the caramelized onions and honey and saltiness of the prosciutto. And then you get that added crunch and flavor from the pecans. It really is the perfect combination of flavors.
So if you are a big fan of goat cheese or just craving something different, this goat cheese pizza is the recipe for you!
Jump to:
Recipe Ingredients
- Pizza dough – use store-bought or homemade.
- Sweet onions – caramelizes and makes a great sauce.
- Goat cheese– adds tang to the pizza.
- Prosciutto – gives you some saltiness and crunch.
- Parmesan cheese – adds a nutty flavor to the pear pizza.
- Pecans – adds crunch and flavor.
- Sage - adds some freshness.
- Honey - added sweetness.
- Cornmeal – helps prevent the pizza from sticking to peel.
Step-by-Step Instructions
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Heat medium skillet with 1 tbsp olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Add a splash or two of water if it is getting browned too quickly.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel. Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges.
- Add the goat cheese and the prosciutto throughout the pizza. Finish topping with Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Remove from oven. Top with pecans and sage. Drizzle some honey over top and serve immediately.
Tips for Making Caramelized Onions
Slice the onions as thin as possible. You cut the onion in half, removing the root and outer skin. Then use a knife to slice thinly.
When cooking the onions, you want to go low and slow. Do not be tempted to try high heat. They need to get dark brown but not burnt, so add splashes of water if it is cooking to fast.
FAQs
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F.
After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night for this goat cheese pizza.
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
If you are expecting stretchy cheese like mozzarella, you won't get that with goat cheese. It does melt however and become smooth and creamy.
The pizza stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
If you’ve tried this goat cheese pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Goat Cheese Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- ¼ tsp dry active yeast
- ¾ cup warm water
Goat Cheese Pizza
- 1 tbsp olive oil
- 1 medium sweet onions, sliced thinly
- 4 oz soft goat cheese, crumbled
- 3 oz prosciutto, julienned
- ¼ cup parmesan cheese, shredded
- ⅓ cup chopped pecans, toasted
- 1 tbsp fresh sage, finely chopped
- 1 tbsp honey
- sprinkle of cornmeal
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- Heat medium skillet with 1 tbsp olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Add a splash or two of water if it is getting browned too quickly.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges. Add the goat cheese and the prosciutto throughout the pizza. Finish topping with Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- Remove from oven. Top with pecans and sage. Drizzle some honey over top and serve immediately.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
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