Roasted Red Pepper and Goat Cheese Margherita Pizza

Why You’ll Love This Recipe

• Perfect sweet-savory balance from roasted red peppers and tangy goat cheese.
• Uses simple, easy-to-find ingredients but feels special and restaurant-worthy.
• Flexible: use store-bought dough and sauce for a fast weeknight dinner.
• Beautiful colors and flavors make it ideal for casual entertaining.

Grocery List

• Produce: Fresh basil, garlic (if making your own tomato sauce)
• Dairy: Soft goat cheese, low-moisture mozzarella (block or pre-shredded), optional Parmesan
• Pantry: Pizza dough, roasted red peppers in a jar, pizza or tomato sauce (or canned crushed tomatoes), extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, dried oregano (optional), sugar (optional), cornmeal or flour for dusting

Full Ingredients

For the Roasted Red Pepper & Goat Cheese Pizza

• 1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
• 1/2 cup (120 ml) prepared pizza sauce or smooth tomato sauce
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 3/4 cup (110 g) roasted red peppers from a jar, well drained and sliced into strips
• 3 oz (85 g) soft goat cheese (chèvre), crumbled into small dollops
• 1–2 tbsp extra-virgin olive oil, plus more for greasing if needed
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 tsp red pepper flakes (optional, for a gentle heat)
• 1/4 cup loosely packed fresh basil leaves, torn or thinly sliced
• 1–2 tbsp finely grated Parmesan cheese (optional, for extra savoriness)
• Cornmeal or all-purpose flour, for dusting the peel or baking sheet

Optional Quick Tomato Sauce (if not using prepared sauce)

• 1/2 cup (120 ml) canned crushed tomatoes or tomato passata
• 1 small garlic clove, very finely minced or grated
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp dried oregano
• Pinch of sugar (optional, to balance acidity)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your equipment

Place a pizza stone or an upside-down, heavy baking sheet on the middle rack of your oven. Preheat the oven to
500°F (260°C), or as hot as your oven safely allows. Let the stone or pan heat for at least
20–30 minutes to get thoroughly hot; this is key for a crisp, well-browned crust.

While the oven heats, take the pizza dough out of the fridge if you have not already and let it rest at room temperature,
still covered, for about 20–30 minutes. This relaxes the gluten and makes the dough much easier to stretch
without springing back or tearing.

Step 2: Prep the toppings

Drain the roasted red peppers very well and pat them dry with paper towels to remove excess moisture. Slice them into
thin strips (about 1/2 inch wide) so they spread nicely over the pizza without weighing it down.

Crumble the goat cheese into small, bite-sized pieces. You want lots of little dollops rather than a single large mass,
so each slice gets creamy pockets of goat cheese. Shred the mozzarella if you are starting from a block. Tear or slice
the fresh basil and set it aside for after baking so it stays bright and fresh.

Step 3: Make the quick tomato sauce (if using)

If you are using pre-made pizza or tomato sauce, you can skip this step. Otherwise, in a small bowl, combine the
1/2 cup crushed tomatoes, 1 tbsp olive oil, minced garlic,
1/4 tsp salt, 1/4 tsp dried oregano, and a pinch of sugar (if desired).
Stir well to blend. Taste and adjust seasoning with a little more salt or oregano if you like. There is no need to cook
this sauce; it will cook quickly in the oven on the pizza.

Step 4: Stretch the pizza dough

Lightly dust your work surface with flour or cornmeal. Place the rested dough on the surface and gently press it outward
with your fingertips, starting from the center and working toward the edges. Rotate the dough as you go, letting it stretch
into a circle about 12 inches in diameter. Avoid pressing all the air out of the rim; that is what creates
a nice puffy crust.

If the dough keeps shrinking back, let it rest for 5 minutes, then continue stretching. Transfer the stretched dough to a
piece of parchment paper trimmed to fit your stone or baking sheet. The parchment makes it easy to slide the pizza in and
out of the oven.

Step 5: Assemble the pizza

Spread the tomato sauce evenly over the dough, leaving about a 1-inch border around the edges for the crust.
Use the back of a spoon to smooth it out into a thin, even layer; too much sauce can make the center soggy.

Sprinkle the shredded mozzarella evenly over the sauce. Next, arrange the roasted red pepper strips across the surface,
distributing them so every slice will get some. Dot the pizza all over with the crumbled goat cheese. Season the top with
the 1/4 tsp kosher salt, several grinds of black pepper, and the red pepper flakes if you like a gentle heat.
If using Parmesan, sprinkle it lightly over everything. Finally, drizzle about 1 tbsp olive oil in a thin stream over the top.

Step 6: Bake until golden and bubbling

Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake for
10–14 minutes, rotating the pizza halfway through baking for even browning. The pizza is done when the crust
is deep golden brown (with a few darker spots), the mozzarella is fully melted and bubbling, and some of the goat cheese
dollops are just starting to turn golden at the edges.

If you like a little char on the crust or peppers, you can move the pizza to a higher rack for the last 1–2 minutes of
baking, watching closely to avoid burning.

Step 7: Finish with basil and serve

Use a pizza peel or the edges of the parchment to carefully remove the pizza from the oven and transfer it to a board or
cooling rack. Let it rest for 2–3 minutes so the cheese can settle slightly, which makes slicing easier.

Drizzle with a bit more olive oil if desired, then scatter the torn fresh basil over the top. Slice into 6–8 wedges and
serve hot, enjoying the contrast of sweet roasted peppers, tangy goat cheese, melty mozzarella, and fragrant basil.

Pro Tips

• Room-temperature dough is key: Cold dough is difficult to stretch and will spring back. Give it at least 20–30 minutes on the counter before shaping.
• Dry the peppers well: Jarred roasted red peppers tend to be wet; patting them dry prevents a soggy pizza center.
• Use a hot oven: A thoroughly preheated stone or pan at 500°F (260°C) gives you a crisp bottom crust similar to pizzeria-style pies.
• Go easy on sauce and cheese: It is tempting to pile them on, but thin, even layers bake more evenly and help the crust stay crisp.
• Add basil after baking: Basil scorches quickly in the oven; adding it at the end keeps it vivid green and aromatic.

Variations

• Caramelized onion twist: Add a thin layer of caramelized onions under the roasted peppers for extra sweetness and depth.
• Herbed goat cheese: Use a garlic-and-herb goat cheese log or stir a pinch of dried thyme into plain goat cheese before crumbling.
• Whole-wheat base: Swap in whole-wheat or multigrain pizza dough for a heartier, nuttier crust that pairs well with the bold toppings.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to
3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes or in a hot
skillet over medium heat until the crust is crisp and the cheese is hot. Avoid reheating in the microwave if you want to keep
the crust from getting chewy.

You can also prep components ahead: the quick tomato sauce keeps in the fridge for up to 4 days, and roasted
red peppers can be sliced and patted dry a day in advance. Pizza dough can usually be refrigerated (well wrapped) for
24–48 hours depending on the recipe; bring it back to room temperature before shaping. Assemble the pizza right
before baking for the best texture.

Nutrition (per serving)

Approximate values per serving (1/3 of a 12-inch pizza): about 430–470 calories,
18–22 g fat, 18–22 g protein, 45–50 g carbohydrates,
2–3 g fiber, and 950–1100 mg sodium. Actual values will vary based on the exact brands of
cheese, sauce, and dough you use.