Potato and Goat Cheese Pizza

Sometimes all you need in life are a few carbs. A few carbs and a heaping dose of Cypress Grove goat cheese! Ummm, yes please. After a long week, I was in need of a little comfort food, enter Potato and Goat Cheese Pizza, and this pizza was the perfect solution. Crispy pizza crust with a soft center, super thin slices of yukon gold potatoes, and shmears of an herbed goat cheese, yup, this pizza was a total winner.

Let’s be honest here. I have a long list of favorite foods – guacamole being right up at the top. But shortly below guacamole there is pizza. I like all sorts of pizza. You can top it with different cheeses, pile it high with veggies, add some salty prosciutto, perhaps a few squash blossoms, I mean the possibilities are endless. The one thing about making a vegetarian pizza is that it means there is more for me. My boyfriend, a total carnivore, doesn’t really give a vegetarian pizza much thought, he’ll pass it by and grab something with some more protein. Me on the other hand, well, I like the no meat thing once in a while. So when I make a big vegetarian pizza there are always a few leftovers in the fridge with my name on them. And I have no one to fight with on who gets the last piece.

But really, if my boyfriend knew what he was missing, he would be totally bummed. So go make this pizza for yourself, maybe for your girlfriends or a girls night in, or for your fam on a meatless night!

Potato and Goat Cheese Pizza

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4

Potato and Goat Cheese Pizza


  • 1 package pizza dough
  • 4 tbsp corn meal
  • 2 tbsp olive oil
  • 4 oz Cypress Grove Chevre
  • 1 medium Yukon Gold potato, thinly sliced
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1 tsp dried rosemary


  1. Preheat oven to 475 degrees F.
  2. Remove dough from wrapping and let come to room temp.
  3. Sprinkle a pizza peel or baking sheet with corn meal. Place the pizza dough on top of the corn meal and roll out to 1/2 inch thick crust
  4. Brush the pizza dough with the olive oil and then spread out the crumbled goat cheese. Top with thin slices of potato along with the salt, pepper and rosemary.
  5. Slide the pizza onto a baking stone if using a pizza peel, or transfer the baking sheet into the oven and bake for 10 minutes until the crust is golden brown and the potatoes are cooked through. Season with more salt and pepper if needed.

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  1. Gaby this looks awesome!!

    I posted yesterday about the Nutella Brownies I made and am donating to the San Diego “branch” of your bake sale. The emails with our group have been flying up and back for weeks, on a daily basis! We are all so excited 🙂

  2. I had potato pizza for the first time last year and didn’t love it because the cheese was too much…but with goat cheese I would think it’s perfect because the tang cuts some if the richness! Yum!

  3. Would any other herb besides rosemary work? I’m not a huge fan of rosemary, but I LOVE potato pizza!

  4. Love this pizza! Word of advice, if you think you’ve put on too much cheese, you haven’t! Goat cheese is so delicious. Thank you so much Gaby for this recipe. You’ve really inspired me to start making healthy, home-cooked meals and dedicate more time to my food photography! Now a dedicated viewer to your site and it all started with this pizza!

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