How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peasant Pizza With Goat Cheese?

You need 8 ingredients. The key ingredients include: 1 (16 ounce) prepared pizza crust, such as boboli brand, 2 ounces cream cheese, 2 ounces semi soft fresh goat cheese or 2 ounces feta, crumbled, about 1/4 cup, 1 garlic clove, smashed, and more.

Is Peasant Pizza With Goat Cheese suitable as general?

Yes, Peasant Pizza With Goat Cheese falls under the General category and is a great choice for this type of meal.

How do I store leftover Peasant Pizza With Goat Cheese?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peasant Pizza With Goat Cheese Recipe

Name: Peasant Pizza With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) prepared pizza crust, such as boboli brand; 2 ounces cream cheese; 2 ounces semi soft fresh goat cheese or 2 ounces feta, crumbled, about 1/4 cup; 1 garlic clove, smashed; 1/8 teaspoon ground black pepper; 3 plum tomatoes, thinly sliced; 1 1 small orange sweet bell pepper or 1 small green sweet pepper, cut into thin bite size strips; 2 tablespoons snipped fresh basil

Peasant Pizza With Goat Cheese – a delicious recipe with pizza crust, cream cheese, goat cheese, garlic, ground black pepper, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 (16 ounce) prepared pizza crust, such as boboli brand
2 ounces cream cheese
2 ounces semi soft fresh goat cheese or 2 ounces feta, crumbled, about 1/4 cup
1 garlic clove, smashed
1/8 teaspoon ground black pepper
3 plum tomatoes, thinly sliced
1 1 small orange sweet bell pepper or 1 small green sweet pepper, cut into thin bite size strips
2 tablespoons snipped fresh basil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
166 kcal
Category
General

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Peasant Pizza With Goat Cheese

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