Making vegetarian pizza is not the easiest thing when the person you are sharing it doesn't eat a lot of the toppings you would typically put onto a vegetarian pizza (i.e. onions, sundried tomatoes, mushrooms, olives, feta). We were looking for inspiration online and saw a few pizzas that used fresh herbs as the topping. Phillip likes herbs and I LOVE chèvre so I thought the combo of the two would make an incredibly easy and delicious pizza. Instead of red sauce I made an olive oil glaze. This turned out to be one of the best pizzas I have ever had. I think this will become a staple in the Stamper-Halpin household and if you grow herbs then you literally only have to buy cheese. Amazing.
Chevre and Fresh Herb Pizza
Serves 2-3
- One store bought pizza crust (we used Boboli Thin Crust)
- Extra virgin olive oil
- powdered Parmesan cheese
- Red pepper flakes
- 1 clove garlic
- 1 cup shredded mozzarella
- 2 oz Chèvre
- 2 TBSP fresh basil, minced
- 1 TBSP fresh rosemary, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh oregano, minced
2. To make the olive oil glaze, combine 1/2 cup of olive oil with 1/4 cup of powdered Parmesan cheese and 1/4 tsp red pepper flakes. Finely mince or grate one glove of garlic into the mixture. Spread over the pizza like you would sauce. If it seems like too much oil, don't use it all! It depends on the size of your crust.
3. Sprinkle the pizza with the mozzarella and all the fresh herbs. Crumble the chèvre over the top.
4. Brush the exposed crust with a little olive oil then bake on the pizza stone or directly on the oven rack for 8-10 minutes.
