Quick Recipe Version (TL;DR)

Yield: 3–4 servings (one 12-inch pizza)
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Quick Ingredients

3 medium carrots, peeled and sliced
1 lb (450 g) pizza dough, at room temperature
4 oz (115 g) goat cheese, softened
1½ cups (6 oz / 170 g) shredded low-moisture mozzarella
4 tbsp extra-virgin olive oil, divided
2–3 tbsp chopped fresh herbs (chives, parsley, dill, thyme)
1 small garlic clove, finely minced
1–2 tbsp honey, for drizzling
Fine salt, freshly ground black pepper

Do This

1. Heat oven to 450°F (230°C). Toss sliced carrots with 1 tbsp olive oil, salt, and pepper. Roast on a parchment-lined sheet pan for 15–18 minutes, until tender and caramelized at the edges.
2. While carrots roast, mash goat cheese with 1–2 tbsp olive oil or cream, chopped herbs, lemon zest (optional), and a pinch of salt until spreadable.
3. Increase oven rack to lower-middle position. Lightly oil another sheet pan or pizza pan. In a small bowl, mix 1½ tbsp olive oil with minced garlic and a pinch of salt.
4. Stretch room-temperature pizza dough into a roughly 12-inch round or oval on the prepared pan. Brush evenly with the garlicky olive oil.
5. Sprinkle dough with mozzarella. Scatter roasted carrots over the top, then dot with spoonfuls of herbed goat cheese.
6. Bake at 450°F for 12–15 minutes, until crust is golden and cheese is bubbling. Drizzle with honey, sprinkle with more fresh herbs and pepper, slice, and serve hot.

Why You'll Love This Recipe

A fun, slightly fancy twist on pizza night that still uses simple, familiar ingredients.
Sweet roasted carrots, creamy herbed goat cheese, and a light honey drizzle hit salty, sweet, and tangy all at once.
No tomato sauce required: an olive-oil and garlic base keeps everything bright and light.
Easy to prep ahead: roast the carrots and mix the goat cheese in advance for a very fast assembly.

Grocery List

Produce: Carrots, garlic, fresh herbs (chives, parsley, dill, thyme, and/or thyme), optional lemon.
Dairy: Goat cheese (chevre), low-moisture mozzarella, optional heavy cream or whole milk.
Pantry: Pizza dough (or ingredients to make it), extra-virgin olive oil, honey, salt, black pepper, optional red pepper flakes.

Full Ingredients

For the Roasted Carrots

3 medium carrots (about 8 oz / 225 g), peeled and cut into ¼-inch thick diagonal slices or thin batons
1 tbsp extra-virgin olive oil
¼ tsp fine sea salt
⅛ tsp freshly ground black pepper

For the Herbed Goat Cheese

4 oz (115 g) fresh goat cheese (chevre), at room temperature
2 tbsp heavy cream or whole milk or extra-virgin olive oil (to loosen the cheese)
2 tbsp finely chopped fresh herbs (such as chives, flat-leaf parsley, dill, and/or thyme)
1 tsp finely grated lemon zest (optional but lovely)
⅛ tsp fine sea salt, or to taste

For the Pizza

1 lb (450 g) pizza dough, homemade or store-bought, rested at room temperature for 45–60 minutes
2½ tbsp extra-virgin olive oil, divided:
- 1 tbsp for roasting carrots (above)
- ½ tbsp for oiling the pan
- 1 tbsp for brushing the dough (garlic oil)
1 small garlic clove, finely minced or grated
1½ cups (6 oz / 170 g) shredded low-moisture mozzarella cheese
Roasted carrots (from above)
Herbed goat cheese (from above)

For Finishing

1–2 tbsp runny honey, for drizzling
1–2 tbsp additional chopped fresh herbs (chives, parsley, or thyme), for garnish
Flaky sea salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for gentle heat)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the carrots

Place a rack in the middle of your oven and preheat to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.

Peel the carrots and slice them on a diagonal into ¼-inch thick coins or cut into thin batons. Try to keep the pieces fairly even so they roast at the same rate. Add the carrots to the prepared baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle with ¼ tsp salt and ⅛ tsp black pepper. Toss with your hands or a spatula until every piece is lightly coated and spread the carrots into a single layer.

Step 2: Roast the carrots until sweet and caramelized

Roast the carrots at 450°F (230°C) for 15–18 minutes, stirring once halfway through, until they are tender when pierced with a fork and have golden, caramelized edges. If your slices are very thin, start checking around 12 minutes.

Remove the pan from the oven and set the carrots aside to cool slightly while you prepare the rest of the toppings. Keep the oven on at 450°F (230°C) for baking the pizza.

Step 3: Mix the herbed goat cheese

While the carrots roast, make the goat cheese topping. In a small bowl, add the goat cheese and use a fork to mash it until smooth. Add the heavy cream (or milk or olive oil) a little at a time, mashing and stirring, until the mixture is creamy and spoonable but still thick enough to hold soft dollops.

Stir in the finely chopped fresh herbs, lemon zest if using, and ⅛ tsp salt. Taste and adjust seasoning, adding a pinch more salt if needed. Set aside at room temperature; this keeps it soft and easy to dollop onto the pizza.

Step 4: Prepare the dough and garlicky olive-oil base

Lightly oil a pizza pan or baking sheet with ½ tbsp olive oil. If you like a crisper bottom, you can also sprinkle a little cornmeal or flour over the oiled pan.

In a small bowl, combine 1 tbsp olive oil with the minced garlic and a small pinch of salt. This will be your simple olive-oil base.

On a lightly floured surface (or directly on the pan if you prefer), gently stretch the room-temperature pizza dough into a roughly 12-inch circle or oval. Avoid using a rolling pin, which can press out too much air; instead, press and stretch from the center outward, letting the dough relax if it springs back. Transfer to the prepared pan.

Brush or spoon the garlicky olive oil evenly over the surface of the dough, leaving about a ½-inch border for the crust.

Step 5: Add mozzarella, roasted carrots, and goat cheese

Sprinkle the shredded mozzarella evenly over the oiled dough. You want a light but thorough blanket rather than large clumps so it melts evenly.

Distribute the roasted carrots across the pizza. Try to get a bit of carrot in every bite but leave some pockets of exposed cheese so it can bubble and brown.

Using a spoon, add small dollops of the herbed goat cheese all over the top. The dollops will soften and spread slightly as they bake, so no need to smear them out completely.

Step 6: Bake, finish with honey and herbs, and serve

Transfer the pizza to the oven and bake at 450°F (230°C) for 12–15 minutes, or until the crust is golden, the mozzarella is melted and bubbling, and some spots on the cheese and crust are lightly browned. If the bottom is not crisp enough for your liking, bake for an additional 1–3 minutes, watching closely.

Remove the pizza from the oven and immediately drizzle the top lightly with honey. A zigzag or thin spiral is perfect; you want a gentle sweetness, not a dessert-level glaze. Sprinkle with a pinch of flaky sea salt, more freshly ground black pepper, and extra chopped fresh herbs. Add a pinch of red pepper flakes if you like a little heat.

Let the pizza rest for 2–3 minutes so the cheese can set slightly, then slice and serve warm.

Pro Tips

Let the dough warm up: Cold dough is hard to stretch and tends to spring back. Rest it at room temperature for at least 45 minutes before shaping.
Slice carrots evenly: Aim for uniform thickness so the carrots roast at the same rate and you get tender, sweet pieces instead of some undercooked and some overdone.
Keep goat cheese soft: Blend it while the cheese is at room temperature and avoid refrigerating it again before baking. Cold goat cheese will not dollop as nicely.
Do not overload the crust: This pizza is all about balance. Too many toppings can make the center soggy; keep everything in a single, even layer.
Add honey right after baking: Drizzling while the pizza is hot helps the honey spread lightly over the surface and mingle with the warm cheese.

Variations

Flatbread-style shortcut: Use store-bought naan or flatbreads instead of pizza dough. Top as directed and bake at 425°F (220°C) for 8–10 minutes.
Arugula topper: After baking, scatter a handful of baby arugula over the hot pizza and drizzle with a tiny bit more olive oil and honey for a peppery, salad-style finish.
Extra indulgent: Add a few thin slices of prosciutto after baking and let the heat of the pizza gently warm them. The salty ham pairs beautifully with the sweet carrots and honey.

Storage & Make-Ahead

You can roast the carrots and mix the herbed goat cheese up to 2 days in advance. Store each in separate airtight containers in the refrigerator. Bring the goat cheese mixture back to room temperature before assembling the pizza so it is soft and spreadable.

Leftover baked pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F (190°C) oven for 7–10 minutes, or in a covered skillet over medium-low heat until the crust is crisp again and the cheese is hot. Freezing is possible, but the texture of the goat cheese may change slightly.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 560 calories, 25 g fat, 23 g protein, 60 g carbohydrates, 4 g fiber, and 10 g sugar. Values will vary based on exact dough, cheeses, and amount of honey used.

Roasted Carrot and Herb Goat Cheese Pizza with Honey Drizzle