This goat's cheese pizza recipe from Paul Ainsworth is a favourite at his laid-back Italian restaurant, Rojano's in the Square. If you want to make your own dough, check out our how to make pizza dough video

For the tomato sauce, place a heavy-based pan on a medium heat. Add the olive oil and once hot, add the onion, celery, carrot and parsley. Cook slowly, stirring occasionally for 15 minutes, until the vegetables are very soft
Next, add the garlic, turn up heat up to full and cook for a few minutes, while stirring. Add the balsamic vinegar and reduce by half. Then add the tomatoes, tomato purée and oregano
Season well with salt and pepper, reduce the heat and simmer for 15-20 minutes, uncovered until the sauce thickens and concentrates in flavour. Finish with the basil, check the seasoning and adjust accordingly before removing from the heat. Leave to to cool before using
Preheat the oven to 240˚C/gas mark 9. Prepare the pizza base and add a thin layer of the tomato sauce leaving a gap of 2-3cm at the crust. Arrange the olives, goat's cheese, mozzarella and roquito peppers evenly around the pizza
Alternative to pizza/wood-fired oven
Use a barbecue with a closed lid. Take the coals to the highest heat, add the pizza and then close the lid down so you retain all the smoky flavour from the coals. Alternatively, pizza stones can be purchased online to use as the cooking platform for oven baked pizza
If you have access to a wood fired oven the pizza will cook in 3-4 minutes at 365˚C, otherwise place in the preheated oven for 5-7 minutes until the cheese is just bubbling and the base is crispy
Remove the pizza from the oven and finish with the baby spinach, oregano, a pinch of salt and a drizzle of olive oil. Serve immediately
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Find out why we suggest matching this Goat's cheese pizza recipe with a medium and round red wine, or a light-bodied red wine



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Paul Ainsworth's goat's cheese pizza recipe pairs the cheese with peppers, olives and spinach

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