This vegetarian pizza is simple but mouth-wateringly delicious. Any combination of cheese can be substituted, but I recommend using either goat cheese or feta as one of the cheeses. You can use any crust, but I suggests a thin crust.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

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  • Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.

  • Bake crust in the preheated oven until slightly cooked, 5 minutes.

  • Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion; cook and stir until tender, 10 to 15 minutes. Remove from heat; season with salt and black pepper.

  • Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.

  • Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.

Nutrition Facts

442 calories; protein 18.9g 38% DV; carbohydrates 29g 9% DV; fat 28g 43% DV; cholesterol 45mg 15% DV; sodium 798.6mg 32% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2013
Wow! This pizza was awesome. It has become my new favorite on this site and I've probably tried 10 others. The flavors went together so well! Normally adding goat cheese to a pizza gives it too much bite and not very much flavor. I couldn't find blocks of provolone so I used Mozzarella instead. The two balanced each other perfectly. I caramelized the onion by using about half the amount of oil suggested and instead just brushed the pizza with fresh olive oil to make up the difference. The herbs on top of the pizza is really what made it. It brought the whole thing together. I will definitely make this one again! Read More
(3)

Most helpful critical review

Rating: 3 stars
07/05/2017
This recipe was very rich dry and bland as written. The sundried tomato and goat cheese dominated everything and the provolone didn't add any flavor. The basic idea is good and the changes I would make next time are: coat the pizza crust with olive oil and lots of fresh garlic halve the sundried tomatoes 3/4 the goat cheese omit the provolone sprinkle parmesan cheese add baby bellas and possibly green bell pepper to the sauteed onions. This would add more flavor and texture variety. I also didn't see any benefit from pre-cooking the crust. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2013
Wow! This pizza was awesome. It has become my new favorite on this site and I've probably tried 10 others. The flavors went together so well! Normally adding goat cheese to a pizza gives it too much bite and not very much flavor. I couldn't find blocks of provolone so I used Mozzarella instead. The two balanced each other perfectly. I caramelized the onion by using about half the amount of oil suggested and instead just brushed the pizza with fresh olive oil to make up the difference. The herbs on top of the pizza is really what made it. It brought the whole thing together. I will definitely make this one again! Read More
(3)
Rating: 5 stars
03/05/2015
The whole family really likes this pizza. I've made this exactly as written and it's terrific; I've also had great results swapping roasted red peppers for the sundried tomatoes mozzarella cheese for provolone (or keeping the provolone and just adding mozzarella!) and adding roasted chicken and/or fresh sautéed spinach - so many combinations all SO delicious! Our fav local market sells balls of fresh pizza dough that we use instead of the kind you unroll from a can. The toppings are awesome but a great crust makes pizza that much better. Read More
(2)
Rating: 5 stars
03/12/2017
Wonderfully light! Read More
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Rating: 5 stars
03/02/2013
DELICIOUS!! I mixed it up a little bit. I used a very thin layer of canned pizza sauce on the crust and sprinkled that with cayenne pepper. I omitted the provolone and spread some mozzarella on top of the goat cheese instead. Loved it. I will definitely be making this again! Read More
Rating: 3 stars
07/05/2017
This recipe was very rich dry and bland as written. The sundried tomato and goat cheese dominated everything and the provolone didn't add any flavor. The basic idea is good and the changes I would make next time are: coat the pizza crust with olive oil and lots of fresh garlic halve the sundried tomatoes 3/4 the goat cheese omit the provolone sprinkle parmesan cheese add baby bellas and possibly green bell pepper to the sauteed onions. This would add more flavor and texture variety. I also didn't see any benefit from pre-cooking the crust. Read More