I am so excited to share these fruity goat cheese pizzas with you. I took all the elements I love about a cheese platter and baked them into a pizza. Instead of having the cheese, berries, nuts and crackers on a plate individually, the addition of heat & dough adds lots of fun and flavor. You can use whole wheat dough or bake up a gluten free crust, the choice is yours.
I was recently sent a shipment of amazing cheese from Cypress Grove Chevre. I can understand why they have won so many awards for fine cheese making. The flavors are rich, well pronounced and deeply satisfying. There is something to be said for artisan ingredients. The folks that make this cheese in small batches can be considered Food Heroes that’s for sure.
A little goes a long way when you use high quality whole food ingredients. Full fat equals full flavor and you don’t need to eat as much to feel satisfied. I used Humboldt Fog goat cheese for these pizzas. See that skinny grey line in the cheese? That is edible vegetable ash. Cool huh!
Perhaps one of the reasons why Humboldt Fog is one of my all time favorite cheeses is because it looks like a layer cake. LOVE layer cake. Love berries too. Use whatever fresh berries you have on hand. I also topped these with bright green pistachios. Walnuts, pecans, almonds or hazelnuts would be delish too.
I have not yet posted a homemade pizza dough recipe. When I do you will be the first to know. In the mean time I have some awesome looking dough recipes at the bottom of this post by blogger pals that you can check out for a do-it-yourself crust.
This could be labeled as a dessert, breakfast, dinner or snack pizza. Perhaps a bit of each. It is the perfect combo of sweet meets savory and everything in between. I was inspired to make a sweet-savory pizza from one of my favorite new cookbooks Leila Lindholm’s One More Slice. The book is gorgeous and I highly recommend you pick one up if you love beautiful photos and amazing homemade baked goods.
For me this pizza might even become the new power bar…..
- 1 pound Whole Wheat or Gluten Free Pizza Dough (homemade or we like Trader Joe's)
- 6 ounces crumbled Goat Cheese
- 6 teaspoons all Fruit Jam or Honey
- Mixed Berries: Blueberries, Strawberries, Raspberries, Blackberries
- 1/4 cup chopped Nuts (I used Pistachios on these)
- Honey, Sucanat, Stevia Powder or Powdered Sugar
- Dried Fruit
- Berry Sauce as a dip or drizzled topping
- seasonings such as ground Cinnamon, Ginger, Cardamom or dried Lavender
- Pre-heat the oven to 450 degrees F with the rack in the middle. Prepare a baking sheet with a Silpat liner. Create equal sized balls of pizza dough and press into 1/4 inch thick flat discs, place on baking sheet. Spread 1 teaspoon of fruit jam on each pizza. Top each pizza with one ounce of goat cheese, some fruit and nuts. Bake for about 8-10 minutes or until cheese is melted and the dough is cooked through.
- Creamy chevre goat cheese is awesome in these but you can use brie, mild cheddar, mozzarella, cream cheese, etc.
- Top with any chopped nuts, pecans, walnuts and hazelnuts would be great too.
- Have some honey, sucanat, stevia powder or fruit jam hand for people that might want to go a bit sweeter.
- You can you can go bigger or smaller in pizza size. Little pizza "bites" would be fun too.
Fruit Pizza Recipe Links
- Avocado Lime Whip Fruit Medley Pizza Oh She Glows
- Fruit Pizza Food o’del Mundo
- Fruit Pizza on the Grill Artisan Bread in Five
- Fruit Pizza with White Chocolate Culinary Covers
- Goat Herders Pizza Cheeky Kitchen
Homemade Pizza Dough Recipe Links
- Easy Herb Infused Pizza Dough Oh She Glows
- Easy Homemade White Pizza with Whole Wheat Crust How Sweet Eats
- Gluten Free Pizza Crust Gluten Free Girl
- Gluten Free Pizza Crust – New Recipe Gluten Free Goddess
- Homemade Dough Cookin’ Canuck
- Perfect Pizza Crust The Comfort of Cooking
This recipe is featured on the City of Hope SuperFoods Facebook page.
Family Fresh Cooking disclosure: I was sent samples of Cypress Hill Chevre to try. I only write about things I love and I highly recommend this cheese to you my readers & friends.