Spicy Red Pepper, Goat Cheese, Olive & Arugula Pizza: Your Ultimate Homemade Delight
Experience a burst of flavor with this incredible Spicy Red Pepper, Goat Cheese, Olive, and Arugula Pizza. This homemade masterpiece comes together in less than 90 minutes, proving that restaurant-quality pizza is perfectly achievable in your own kitchen!
There’s something truly special about the aroma of freshly baked pizza filling your home. For many, including us, homemade pizza has transcended being just a meal; it’s become a cherished ritual, a weekly tradition that brings immense joy and satisfaction. The sheer volume of pizzas we’ve devoured in the past six months alone would probably astonish you, but once you taste this incredible creation, you’ll understand why it’s so addictively good.
It seems our love for homemade pizza recipes is widely shared, as our classic Margherita pizza remains one of the most beloved and requested dishes on the blog. The ability to whip up a gourmet pizza with everyday ingredients, literally at the drop of a hat, feels like a culinary superpower. No more stressing over dinner plans; when inspiration wanes, pizza rises to the occasion. It’s wonderfully convenient, if a little too tempting!
Forget the elaborate, stressful preparations for special occasions. Imagine this: a cozy evening, a perfectly crisp and chewy crust, topped with an explosion of vibrant flavors. This Spicy Red Pepper, Goat Cheese, Olive, and Arugula Pizza offers just that. Grab a bottle of your favorite wine, light a few candles, and let the flavors transport you straight to a quaint Italian trattoria. It’s the perfect intimate, flavorful, and memorable experience for any night, especially for a relaxed date night or a fun family meal.
Crafting Perfection: The Secret to Speedy, Irresistible Pizza Dough
One of the biggest game-changers for any homemade pizza enthusiast is a reliable and quick pizza dough. We’ve fine-tuned our favorite pizza dough recipe to be incredibly time-friendly without sacrificing flavor or texture. The best part? Today’s dough can rise and be ready to use in just one hour! This means you can go from craving pizza to slicing into a hot, fresh pie in under 90 minutes, including prep and bake time.
This easy pizza dough is entirely made by hand, requiring no fancy stand mixer or specialized equipment. With just a few minutes of gentle kneading, you’ll have a smooth, elastic dough that’s a joy to work with. Don’t be intimidated by the idea of making dough from scratch; it’s far simpler than you might think and incredibly rewarding. We’ll guide you through each step, ensuring a successful and delicious result every time. The magic lies in the instant yeast and carefully measured ingredients that work together to create a light, airy, yet sturdy base for all your favorite toppings.
Unleash Your Inner Chef: Customizing Your Homemade Pizza
This recipe yields two generously sized (approximately 11 to 12-inch) pizzas, providing the perfect canvas for culinary creativity. The beauty of homemade pizza lies in its endless customization options. Whether you’re catering to different palates or simply experimenting with new flavor combinations, everyone gets to enjoy their ideal slice. This means no more topping arguments or compromises – each person can have their pizza exactly how they like it!
Introducing the Flavor Powerhouse: Connor’s Dream Pizza
The inspiration for this particular Spicy Red Pepper Goat Cheese Pizza came from a quest to define the ultimate pizza. When asked to describe his ideal pizza, my partner, Connor, painted a vivid picture: a robust and spicy tomato sauce, lusciously creamy goat cheese, tender roasted red peppers, briny Kalamata olives, all crowned with a generous handful of fresh arugula. The combination sounded absolutely divine, and thus, this masterpiece was born.
Following in the footsteps of our beloved homemade Margherita pizza, this recipe features a vibrant, raw tomato sauce. We opt for high-quality pureed canned San Marzano tomatoes, known for their sweet, balanced flavor, which forms the perfect base. Freshly pressed garlic adds an aromatic depth, while a generous amount of red pepper flakes delivers that exciting kick of spice. A sprinkle of grated Parmigiano-Reggiano cheese rounds out the sauce, adding a savory, umami richness that makes every bite truly unforgettable.
Working with Goat Cheese: Tips for Maximum Flavor
One unique aspect of using fresh goat cheese on pizza, compared to more common cheeses like mozzarella, is its melting behavior. Goat cheese tends to melt minimally, maintaining its delightful creamy texture in small pockets rather than spreading evenly. To ensure every forkful is imbued with its characteristic tangy creaminess, we incorporate a portion of the goat cheese directly into the tomato sauce. This ingenious trick infuses the entire pizza with a subtle, yet distinct, goat cheese flavor, making for a truly luxurious experience.
To keep the preparation as straightforward as possible, we rely on the convenience of drained, canned roasted red peppers. These peppers bring a smoky sweetness and a tender texture without the need for additional roasting. A crucial tip for using them: remember to pat them thoroughly dry before adding them to your pizza. This prevents excess moisture from making your crust soggy, ensuring that perfect crispy finish.
Elevate Your Pizza Experience: Optional Additions & Serving Tips
While this particular Spicy Goat Cheese Pizza with Arugula stands deliciously on its own, the beauty of homemade creations is the freedom to experiment. Connor’s favorite pizza toppings are ever-evolving, and that’s precisely what makes pizza night so exciting! If you’re a devoted meat lover, we highly recommend adding a few thin slices of high-quality soppressata, an Italian dry salami, to introduce a wonderful savory and slightly spicy counterpoint to the other ingredients.
For an extra touch of indulgence and sophistication, we often finish our pizzas with a delicate drizzle of white truffle oil. Its earthy, aromatic notes elevate the entire dish, transforming it into something truly extraordinary. However, rest assured, the pizza is absolutely phenomenal even without this luxurious addition. It’s truly a testament to the balanced and bold flavors already at play.
No perfect meal is complete without a delightful ending. Consider serving these pizzas alongside our delightful homemade chocolate heart meringue cups for dessert. The light, sweet crunch of meringue paired with fresh berries and cream offers a beautiful contrast to the savory, spicy pizza, creating a truly memorable dining experience.
This quick homemade pizza recipe is more than just a meal; it’s an invitation to savor the process of cooking and sharing delicious food with loved ones. It’s about creating moments, not just dishes. So, gather your ingredients, fire up your oven, and prepare to impress yourself and your guests with this fantastic, flavor-packed pizza. You’ll be amazed at how easily you can achieve culinary excellence right in your own kitchen.
Spicy Red Pepper, Goat Cheese, Olive and Arugula Pizza
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Ingredients
Homemade Pizza Dough:
- 2½ cups (300 g) unbleached all-purpose flour plus more for dusting
- 2¼ teaspoons instant yeast I recommend SAF brand
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 7 ounces warm water (110°F-115°F)
- 1 tablespoon (15 mL) extra virgin olive oil
- semolina flour for dusting the pizza peel
Pizza Toppings:
- 1 cup pureed canned whole Italian tomatoes
- 3 tablespoons grated parmigiano-reggiano cheese plus more for serving
- 2 garlic cloves finely grated with a microplane
- 1 teaspoon extra virgin olive oil plus more for drizzling
- ½-¾ dried red pepper flakes
- ¼ teaspoon kosher salt or more to taste
- 3 ounces drained jarred roasted red peppers thinly sliced
- ¼ pitted kalamata olives
- 6 ounces soft fresh goat cheese broken into small chunks
- 1 garlic clove very thinly sliced
- 4 ounces baby arugula leaves
- white truffle oil for drizzling (optional)
Instructions
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Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, yeast, sugar, and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, don’t worry.
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Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should come together quickly. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After three minutes, the dough should be smooth, elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
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Cover the bowl tightly with a plastic wrap and allow the dough to rise in a warm, dry area of your kitchen for 1 hour, or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen.
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Preheat Oven and Pizza Stone: Place the pizza steel (or stone) in top third of your oven and preheat to 550°F (290°C) for one hour. If your oven does not go that high, heat it to the maximum temperature.
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As the oven is preheating, assemble the toppings. In a small bowl, stir together the pureed tomatoes, parmigiano, grated garlic, red pepper flakes, olive oil, and salt. Season to taste, adding more salt or pepper flakes if desired.
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Separate the dough into two equal-sized portions. It will deflate slightly, but that’s ok. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
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Assemble the Pizza: Sprinkle the pizza peel with semolina flour. Gently stretch one ball of pizza dough into roughly a 11 to 12-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional 5 to 10 minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina dusted peel.
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Using a large spoon, add roughly ⅓-½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Distribute half of the roasted red peppers and kalamata olives on top of pizza, and top with half of the goat cheese, distributing it in small clumps across the surface of the pizza. Distribute half of the garlic shavings across the sauce.
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Gently slide the pizza from the peel onto the heated baking steel. Bake for 8 to 10 minutes, or until the cheese has caramelized slightly and the edges of the pizza are golden brown. Finish brielfy under the broiler for more color if desired. Remove the pizza from the oven, transfer to a wooden cutting board, and top with half of the fresh arugula leaves. Drizzle lightly with truffle oil if desired. Slice and serve immediately.
Tips for Success:
- If you are serving two pizzas at once, do not add the arugula to the pizza and instead, place the pizza on a separate baking sheet while you prepare the second pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Top both pizzas with arugula and truffle oil if using, just before serving.
- If you are not serving the two pizzas at once, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after you have gone through the first one! It requires a bit more work this way and the pizza will taste great either way, but it is at its prime within minutes out of the oven!