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Goat Cheese, Tomato and Oregano Pizza
A favorite in California and the rest of the world, this quick and easy recipe adds a bit of style to the everyday pizza pie. You may never go back to take out! Makes 12 servings

1 16-ounce (12-inch) (ready to use-pizza shell)
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/8 teaspoon pepper
2 medium tomatoes, thinly sliced
1/2 of a medium onion, thinly sliced and separated into rings
3 tablespoons sliced pitted ripe olives
4 ounces chevre (goat cheese)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 tablespoons toasted pine nuts

Place Italian bread shell pizza on a lightly greased baking sheet. In small mixing bowl combine olive oil or cooking oil, garlic, and pepper. Brush generously over the bread shell. Bake in a 400 degree F oven for 5 minutes.

Arrange tomato slices, without overlapping them, in a circular pattern on top of the bread shell; top with the sliced onion and the ripe olives.

Crumble or dollop the goat cheese over the tomato slices; sprinkle with oregano. Bake in the 400 degree F oven about 8 minutes more or until warm and cheese softens. Remove pizza from the oven; sprinkle with pine nuts. Cut into wedges.

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