Goat Cheese Pizza

By / Food / March 30th, 2012 / 1

Nancy Johnson started writing before she could read, dictating her stories to her mother. Nancy’s love for cooking grew slowly, mainly because it involved kitchen clean-up.  Eventually, she embraced her inner gourmet by attending George Brown College where she studied culinary arts, food media and wine.  When she is not in her kitchen, she works as an editor at a Northeast Ohio magazine, and, of course, contributes delicious recipes to Tidings Magazine.

I go through phases where all I want to do is make — and eat — pizza. This is one of my favourites because I love red onions, red peppers and goat cheese. I prefer to make my own crust, but after a hard day at the salt mines, I am very grateful for the packaged variety.

Goat Cheese Pizza

1/4 cup extra virgin olive oil
1 medium red onion, thinly sliced
1 medium sweet red pepper, thinly sliced
1/2 tsp dried thyme leaves
4 cloves garlic, minced
1 purchased baked pizza crust
1/2 cup goat cheese, crumbled

Preheat oven to 450˚F.

In large skillet, sauté onion, pepper and thyme until onions and peppers are softened, about 15 minutes. Add garlic and sauté 2 minutes longer. Season with salt and pepper.

Place crust on large baking sheet. Brush with a bit of oil from the skillet. Top with pepper mixture. Sprinkle with goat cheese. Bake until heated through, about 10 to 12 minutes.

A dry, fruity, moderately oaked California Sauvignon Blanc is the ticket!


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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