Email pagePrint page

Herb Crusted Goat Cheese Pan Pizza

 I’ve warned you about the pan pizza recipes but I’m trying not to be obnoxious!   I wrote this recipe last month but I didn’t want to post it too close to my other pizza recipes; I can’t help it, they’re so good! Now a little note about this recipe, it’s inspired by herb crusted goat cheese, not made with it! I love my herb garden!!!!

Serves 4

½ Batch of my whole wheat pizza dough

1 tbsp extra virgin olive oil

½ Cup Passata (strained tomatoes)



90 g grated part skim mozzarella cheese

70 g Reduced Fat Goat Cheese

2 Sprigs of fresh rosemary (leaves only)

5 Sprigs of fresh thyme (leaves only)

1 tsp dried oregano

–       Preheat your oven to 400.

–  You’ll need a cast iron skillet (preferably) or an oven safe skillet.

–  After you have made the dough and it has rested for an hour, pour one tbsp of the olive oil into the cast iron skillet. Use a brush or paper towel to completely grease the pan in an even layer with the oil.

–  Turn the heat on the pan to medium high.

–  Put the pizza dough in the frying pan (directly from the bowl) and spread it out completely covering the bottom of the pan.

–  When the bottom of the pizza is browned and you can see the dough is starting to cook on top, you can build your pizza;

–  Spread the passata evenly across the dough and then season it well with salt and pepper.

–  Top the pizza evenly with the mozzarella.

–  The evenly top with the goat cheese, just drop chunks of it everywhere.

–  Then top the pizza evenly with the mix of herbs.

–   Bake for 12 – 15 minutes, until the cheese has melted and is slightly browned; the crust should also be browned at this point.


  1. I don’t know why but it has to be dried oregano.
  2. I love the reduced fat Goat Cheese; you really can’t tell it has 30% less fat then the original.