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pepper, Red Onion, and Goat Cheese Pizza

pepper, Red Onion, and Goat Cheese Pizza

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant goat's cheese and roasted red pepper pizza is a fantastic option for a quick midweek meal or a relaxed weekend lunch. By using a shop-bought base, you can focus on the fresh, savoury toppings that bring this dish to life. The combination of earthy mushrooms, sweet red onion, and peppery basil creates a sophisticated flavour profile that is perfectly balanced by the creamy, tangy notes of the crumbled goat's cheese.

As a hearty vegetarian main, this recipe is incredibly versatile and packs in plenty of nutrients from the generous layer of wilted baby spinach and peppers. Serve it alongside a crisp green salad or some balsamic-glazed tomatoes for a complete Mediterranean-inspired feast that the whole family will enjoy.

Ingredients for pepper, Red Onion, and Goat Cheese Pizza

30g purchased fully baked thin pizza crust (such as Boboli)
60ml olivolja
3 vitlöksklyftor, hackade
3 cups (packed) baby spinach leaves (1 1/2 to 60g )
230g thickly sliced mushrooms (5 to 170g )
80g drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
140g package soft fresh goat cheese, coarsely crumbled

How to make pepper, Red Onion, and Goat Cheese Pizza

Preheat oven to 218°C. Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

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