Blogger Recipe: Grilled Pesto and Goat Cheese Pizza

This pizza is sooooooo good.

So good I really don't want to share. I want it all to myself.

And it's even better cold.


(It's even Mr. B's favorite.)

Growing up I would eat tomatoes like candy (and I still do). My grandma always had a plate full of tomatoes and cucumbers fresh from the garden sitting on the kitchen table when my cousins and I would come in for lunch. A classic summer memory. And now, some days that's all I want for lunch...when those vegetables are at their peak. I can't eat sandwiches unless there is a tomato on it. I eat my cottage cheese with tomatoes. I LOVE tomatoes.

You know what else I love: goat cheese (obsessed) and pesto (my latest re-occurring obsession) and homemade pizza crust (the only way I'll eat pizza).

One day in June, I stumbled across this recipe and my taste buds exploded just from reading about it. I immediately went to the grocery store after work, bought the ingredients, and soon sat down to the most delicious pizza ever. Since then I have made this pizza once a month...it's a constant in our household.

And I could eat the whole thing. Ah-mazing.

Here's my shortened up version....for the full recipe go here.


Grilled Pesto and Goat Cheese Pizza
(*adapted from Eat, Live, Run)

serves 4-6 (usually just me and Mr. B)

1 homemade pizza crust or store bought (My absolute favorite is The Pioneer Woman's crust.)
pesto (use as much as you like, homemade or store bought)
sauteed mushrooms, sliced
tomatoes, sliced
5 oz goat cheese

Preheat oven to 450 degrees. Roll out your dough to fit a pizza pan or baking sheet. Bake 5-7 minutes. Top crust with pesto (spreading to edges), tomatoes, mushrooms and goat cheese. Bake for another 10 minutes.When done the crust should be a tad golden and cheese melted.

Simple, healthy, and perfect.

With Love and God Bless,
Brindi