Sourdough Roasted Garlic Chevre Cream Vegetable Pizza
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Cook time: 
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Yield: 1 large, 2 medium or 3 baby pizzas
Roasted garlic Cheese Topping
  • 6 ounces chevre or cream cheese, softened at room temperature
  • 1 head of garlic, roasted
  • kosher salt and fresh ground pepper
  • mozzarella cheese..sliced, some shredded for topping (the amount depending on your stringy cheese preference)
  • Grated Grana Padano or Asiago or Parm Reggiano etc..-whatever Italian hard cheese you like
  • olive oil
Summer Vegetable Topping **
  • ½ pint cherry or grape tomatoes, halved or kept whole (I like the burst of small roasted tomatoes, so I kept them whole)
  • 1 small or half a medium or large orange bell pepper, roasted, peeled, seeded, ribs removed, and diced
  • 1 small or half a medium or large green bell pepper, roasted, peeled, seeded, ribs removed and diced
  • Kernels from one ear of corn
  • ½ a red onion, or one small red onion, diced
  • about ¼ lb (4 oz) blue potatoes, steamed or boiled, peeled, and cubed
  • Torn fresh basil
  • kosher salt and fresh ground pepper
  1. Squeeze the roasted garlic out of the head into a bowl with the chevre or cream cheese. Mix together until somewhat smooth. Season with salt and pepper. Set aside, covered.
  2. Preheat a pizza stone *** on the bottom rack of your oven at 500 degrees F for at least 20 minutes.
  3. Combine all the prepared vegetables in a bowl, and drizzle with a little olive oil..seasoning well with salt and pepper. Toss well.
  4. For one large, roll, stretch and/or toss the dough to about a 12- 14 inch round. Place on a cornmeal or semolina coated pizza peel. Spread a thin layer of the roasted garlic cheese on the crust. Lay slices of mozzarella over the roasted garlic cheese..covering all the dough within ½ inch of the rim. Spoon the remainder of the roasted garlic cheese on top of the mozzarella cheese, then grab handfuls (with your impeccably clean and sterile hands) of the vegetables and scatter them evenly over the cheese.
  5. Shred some of the mozzarella cheese and sprinkle it on top of the vegetables, along with the grana padano or any Italian hard cheese you prefer.
  6. Quickly slide the pizza on the hot baking stone in one quick motion (it's in the wrist), and shut the oven door. Bake for about 8 -10 minutes for a large pizza..6- 8 minutes for the mediums, and 5 - 6 minutes for the small pizzas.
  7. Top pizza(s) with fresh, torn basil (if using) and lightly season with salt and fresh black pepper before serving.
* If you prebake your crust for 5 minutes, like the sourdough crust recipe linked above recommends, spread the roasted garlic cheese on the crust, then top with the mozzarella and vegetables and finish baking.
** You will have leftover vegetables, especially if you make just one large pizza. Either make more pizza dough for another pizza, or make a vinaigrette and enjoy this as a cold summer vegetable medley.
*** You can stretch the dough on and bake this pizza on a greased and cornmeal or semolina coated sheet pan, if you don't have a pizza/bread stone. You just won't get the uber, crispy, crust a stone gives you.
Recipe by parsley sage sweet at