Have you ever heard of (or had) blueberry goat cheese?? I know I’ve said before that I’m still on the fence about goat cheese in general, but blueberry goat cheese – not on the fence about that one at all. It’s freaking delicious!! Of course I didn’t use it on this pizza, but I did try herbed goat cheese and I loved that, too!!
I had the most amazing time in the kitchen this weekend. I cooked and baked more than I’ve been able to in a long time, and the results great with the exception of my failed kolache dough. But, I will conquer that soon, don’t you worry. This pizza, though, was probably one of the easiest things I put together and the flavors were amazing. I used an artisan-style dough, so it was a little rustic, then topped with pesto, mozzarella, shrimp, and herbed goat cheese. That’s it! Easy peasy and very cheesy!
Seriously though…this is some seriously good pizza. And you seriously need to try it.
Shrimp & Pesto Pizza with Herbed Goat Cheese
Inspired by Jaymi M Photography
Ingredients
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12 oz pizza dough (I used Pillsbury Artisan)
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6 oz cocktail shrimp, cooked
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4 Tbsp basil pesto
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4 oz shredded mozzarella cheese
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3 oz herbed goat cheese
Preparation
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Preheat the oven to 400 degrees F, line a large baking sheet with foil, and spray with cooking spray.
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Divide the pizza dough in half and roll or press each half into circles, about 1/2 inch thick (this makes 2 “mini” pizzas – you can make 1 “regular” pizza if you prefer).
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Spread 2 tablespoons of pesto on each half, then top with 1/2 the mozzarella and shrimp, and then crumble the goat cheese on top.
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Bake for 20 minutes, until crust is golden brown and cheese is bubbling.
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Allow to cool for about 5 minutes before cutting and serving.
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