Roasted Red Pepper and Goat Cheese Pizza

Name: Roasted Red Pepper and Goat Cheese Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) store-bought or homemade pizza dough, at room temperature (if homemade, let rise 1.5 hours); 3 tablespoons (45 ml) extra-virgin olive oil, divided; to taste fine sea salt; to taste freshly ground black pepper; 1½ cups (225 g) roasted red peppers in oil or roasted fresh, drained well, cut into 1-inch strips; 6 oz (170 g) fresh goat cheese (chèvre), crumbled into small pieces; 1 medium (200 g) medium zucchini, sliced into 1/8-inch-thick rounds on a mandoline or with a knife; ½ cup (60 g) pine nuts, lightly toasted until golden; ½ cup (15 g) fresh basil leaves, loosely packed, torn by hand

From the MyKitchenBank Kitchen

A Mediterranean-inspired vegetarian pizza topped with sweet roasted red peppers, creamy goat cheese, tender zucchini, toasted pine nuts, and fresh basil. The crust is crispy on the outside and soft within, ready to be baked in a hot home oven until bubbling and golden.

Prep: 20 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 10 min
Makes: 2 pizzas (4 slices each)

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Ingredients

2 servings

For the pizzas
1 lb (450 g) store-bought or homemade pizza dough, at room temperature (if homemade, let rise 1.5 hours)
3 tablespoons (45 ml) extra-virgin olive oil, divided
to taste fine sea salt
to taste freshly ground black pepper
For the toppings
1½ cups (225 g) roasted red peppers in oil or roasted fresh, drained well, cut into 1-inch strips
6 oz (170 g) fresh goat cheese (chèvre), crumbled into small pieces
1 medium (200 g) medium zucchini, sliced into 1/8-inch-thick rounds on a mandoline or with a knife
½ cup (60 g) pine nuts, lightly toasted until golden
½ cup (15 g) fresh basil leaves, loosely packed, torn by hand

Equipment (6)

10-inch (25 cm) round pizza pans or baking sheets (2)
Small skillet
Measuring spoons and cups
Cutting board
Chef's knife
Instant-read thermometer (optional)

Steps

Before you start

Preheat oven to 450°F (230°C) at least 15 minutes before baking
If making dough from scratch, prepare it 1.5 hours ahead; use store-bought if short on time
Prep all toppings before assembling so pizzas go into the oven quickly

1
Toast the pine nuts
- Heat a small skillet over medium heat.
- Add the pine nuts and toast, stirring frequently, for 3–4 minutes until fragrant and light golden brown.
- Transfer to a plate to cool.
- Watch carefully as they burn quickly.
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Ready when: Pine nuts are light golden and fragrant
Tip: Pine nuts toast fast; don't walk away from the pan or they'll burn
2
Preheat the ovenOven 450°F / 230°C
- Position oven racks in the lower-middle section.
- Preheat oven to 450°F (230°C) for at least 15 minutes.
- If you have a pizza stone or steel, place it on the rack now.
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Ready when: Oven reaches 450°F (230°C)
Tip: A hot oven crisps the crust; don't skip preheating
3
Prepare the dough
- If using homemade dough, divide it into 2 equal pieces and shape each into a ball.
- Let them rest on a lightly oiled surface for 5 minutes.
- If using store-bought, remove from packaging and let sit at room temperature for 10 minutes before stretching.
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Ready when: Dough feels soft and pliable
Tip: Letting dough rest prevents it from shrinking back when you stretch it
4
Shape the crusts
- Lightly oil two 10-inch (25 cm) pizza pans or baking sheets.
- Working with one dough ball at a time, stretch it gently from the center outward, rotating as needed, until it fits the pan.
- The crust should be about ¼ inch (6 mm) thick.
- Prick the surface all over with a fork to prevent large air pockets, leaving ½ inch (13 mm) at the edges.
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Ready when: Both crusts are stretched to fit the pans and pricked
Tip: Use your fingers rather than a rolling pin; pin deflates the dough and makes it tough
5
Brush the crusts
- Brush each dough circle lightly with olive oil (about ½ tablespoon per crust), including the edges.
- Season lightly with salt and black pepper.
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Ready when: Crusts are evenly oiled and seasoned
Tip: Oiling the crust helps it brown and crisp
6
Layer the peppers and zucchini
- Divide the drained roasted red peppers evenly between the two crusts, spreading them in a single layer.
- Arrange the zucchini slices over the peppers in slightly overlapping rows, seasoning lightly with salt and pepper.
- Drizzle with 1 tablespoon of olive oil total (½ tablespoon per pizza).
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Ready when: Peppers and zucchini are evenly distributed
Tip: Drying the roasted peppers well prevents soggy pizza; pat them with paper towels if they seem oily
7
Add goat cheese and pine nuts
- Scatter the crumbled goat cheese over the zucchini and peppers, distributing it evenly across both pizzas.
- Sprinkle the toasted pine nuts over the cheese.
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Ready when: Goat cheese and pine nuts are evenly scattered
Tip: Don't mash the goat cheese; small crumbles melt more evenly
8
Bake the pizzasOven 450°F / 230°C
- Transfer both pizzas to the preheated oven on the lower-middle rack (or on a pizza stone if using one).
- Bake for 15–18 minutes until the crust is golden brown, the edges are crispy, and the cheese is bubbling slightly.
- The goat cheese will soften but hold its shape.
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Ready when: Crust is golden brown and crispy at the edges; cheese is soft and bubbling; zucchini is tender
Tip: If the crust browns too quickly before the vegetables soften, tent loosely with foil for the last 5 minutes
9
Rest and garnish
- Remove pizzas from the oven and let rest for 2–3 minutes.
- Scatter the fresh torn basil evenly over both pizzas while they're still hot.
- Taste and adjust salt and pepper if needed.
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Ready when: Basil is scattered over warm pizza
Tip: Add basil after baking so it stays vibrant green; baking wilts and darkens it
10
Slice and serve
- Cut each pizza into 4 slices using a pizza cutter or sharp knife.
- Serve immediately while the crust is still crispy and the cheese is warm.
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Ready when: Pizzas are cut into even slices
Tip: Let the pizza rest a minute or two before slicing so the crust doesn't crack

Good to know

Tips

If your oven has hot spots, rotate the pizzas halfway through baking for even browning.
For crispier crusts, use a pizza stone or steel preheated in the oven; it conducts heat from below more effectively than a baking sheet.
Fresh roasted peppers from a jar are faster than roasting your own, but homemade taste fresher—roast fresh peppers over a gas flame or under the broiler, then peel off the skin.
Measure zucchini thickness consistently; thin slices cook quickly and tender, while thick ones may be watery. A mandoline is helpful for even slicing.

Make ahead

Prepare the dough up to 1 day ahead; store in an airtight container in the refrigerator. Let it come to room temperature 30 minutes before stretching. Toast the pine nuts and prep all vegetables up to 4 hours ahead; store vegetables in separate containers to prevent moisture from softening the crust.

Storage & reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5–7 minutes until crispy, or in a skillet over medium heat for 2–3 minutes per side. Freeze uncut pizza on a baking sheet, then transfer to a freezer bag for up to 2 months; thaw in the refrigerator and reheat as above.

Substitutions

fresh goat cheese (chèvre) → Ricotta cheese or crumbled feta. Ricotta is milder and creamier; feta is tangier. Use the same weight.
roasted red peppers in oil or roasted fresh → Roasted yellow peppers or a mix of red and yellow. Yellow peppers are sweeter; the flavor changes slightly but remains delicious.
medium zucchini → Yellow squash, eggplant, or asparagus. Slice asparagus lengthwise into thin strips; they cook in the same time.
pine nuts → Toasted walnuts, almonds, or sunflower seeds. Use the same amount; each adds a different texture and flavor.