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  • Prep Time
    10 minutes
  • Cook Time
    55 minutes
  • Servings

Roasted Garlic Goat Cheese Pizza with Basil Vinaigrette

PHOTO & RECIPE: What's Gaby Cooking


  •   1 lb pizza dough
  •   1/3 cup pizza sauce (below)
  •   1/3 cup Basil Vinaigrette
  •   2 cups shredded mozzarella cheese
  •   4 ounces Montchevre® Garlic & Herb Goat Cheese
  •   handful of fresh basil
  •   red pepper flakes

For the Roasted Garlic Paste

  •   4-5 tablespoons olive oil
  •   1 head garlic
  •   1 lemon zested
  •   Pinch chili flakes 



1. Preheat your oven to 450 degrees F.

2. Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, lemon zest and red pepper flakes. Mash the mixture together with a fork and use as needed for the pizza.

3. Change oven temp to 500 degrees.

4. Thirty minutes before cooking the pizza, put your pizza stone in the oven.

5. Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.

6. Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce and basil vinaigrette all around the dough leaving a little bit for the crust. Top with the mozzarella and goat cheese.

7. Pop your pizza peel in the oven and slide it over the stone for 12-14 minutes, until the dough is golden brown and the cheese is melted. After the pizza is cooked, pull out the pizza and sprinkle with basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately