Goat Cheese and Honey Pizza

You know that feeling when something smells just right – like maybe nostalgic, warm, but a little unexpected too? That’s what happens every single time this goat cheese honey pizza hits the oven. The tangy goat cheese starts to melt into this soft cloud, and the honey, oh the honey… it warms and turns glossy and slow, and catches the edges of the crust where it’s crisping up. And then that thyme – earthy and heady – sneaks up quietly. It’s a pizza, yes, but it’s also kind of a little poem on a plate. Not perfect, slightly rustic… but that’s the whole charm.

Why You’ll Crave It

• It’s a beautiful balance – creamy, tangy goat cheese with rich floral honey just works.
• Perfect for slow weekend dinners or when friends drop by and you want to make something relaxed but secretly impressive.
• You don’t need much – just a few quality ingredients and it all kind of becomes magic.
• Customizable depending on the season – fresh figs in the summer, toasted nuts in winter… it gently shifts and adapts.
• It’s indulgent, yes, but not fussy – it feels casual and special all at once.

The first time I made this, my little niece looked at it, then took a bite and just said, “Why is it sweet?” — and then finished half the slice before I could answer.

What You’ll Need

• Pizza dough: 250g of your favorite dough – homemade or a good-quality store-bought one, rested to room temp
• Goat cheese: 150g, fresh and tangy, crumbled or torn into little hunks – they don’t have to be uniform
• Honey: 2 to 3 tablespoons, the best floral or wild honey you can find – not too strong though
• Fresh thyme: A few sprigs, leaves only, scattered like tiny green confetti
• Olive oil: About 1 tablespoon – a light drizzle over the crust does wonders
• Salt and pepper: Just enough to lift everything (don’t skip the pepper – it’s surprisingly essential here)
• Optional – Walnuts: About 30g, roughly chopped and toasted lightly – adds a lovely crunch

Easy How-To

Bring the dough to life

First things first – let your dough sit out for maybe 30 minutes if it’s been chilling in the fridge. It relaxes that way, makes it easier to work with too. Lightly flour your countertop and just press and stretch until it’s round-ish. Doesn’t have to be perfect. I usually go for about 12 inches across but honestly, whatever fits your pan is fine.

Preheat that oven

Set your oven at 220°C (about 428°F). Hot ovens mean crispy crusts. Slide a baking sheet or pizza stone in if you’ve got one warming up already – even better.

Assemble without overthinking

Place your dough on a sheet of parchment. Light drizzle of olive oil, then scatter torn bits of goat cheese across the surface – uneven patches are good. Drizzle the honey gently (a slow swirl over the cheese is nice). Sprinkle thyme leaves, a bit of salt, and just a twist or two of black pepper.

Bake until golden and fragrant

Slide the parchment onto your hot tray or stone. Bake for about 12 to 15 minutes – until the cheese is starting to brown at the edges and the crust looks golden. It should smell kind of dreamy by this point.

Finish with something extra

If you like, add a few more thyme leaves or a very light final drizzle of honey after baking. Toasted walnuts too, if you’re using them. Let the pizza rest for just a couple minutes before you slice – it tastes better that way, trust me.

Good to Know

• If your honey’s too thick, just warm it a little (a quick dip in hot water does the trick) – so it drizzles cleanly.
• I once ran out of goat cheese and used half goat, half feta – it was saltier, but actually still lovely.
• This pizza doesn’t need sauce – not even tomato. Skip it and lean into the minimalism. It’s okay to keep things simple.

Serving Ideas

• Slice into small squares for a wine night appetizer – it pairs beautifully with a dry rosé or something crisp like a sauvignon blanc.

Top Tricks

• If you’ve got leftover bits of soft goat cheese, keep them in oil with herbs – they last longer and taste even better for next time.

Frequently Asked Questions

Can I use regular cheese instead of goat cheese?

You absolutely can – but the character of the dish changes. Goat cheese has that tang that really sings with honey. Something like ricotta gets close, though it’s milder and softer.

What type of honey is best for pizza?

I like a light wildflower or acacia honey. Nothing too dark or molasses-y – it should add sweetness without taking over.

Can I add other toppings?

Yes! Thin slices of fresh fig in late summer are stunning. Or a few paper-thin red onion rings. Arugula added after baking gives a peppery lift too.

How do I store leftover pizza?

If you somehow have leftovers, pop them in a sealed container in the fridge. Reheat at 180°C (about 350°F) for 5 to 6 minutes – it crisps right back up.

Is it possible to make the dough ahead of time?

Definitely. Dough actually improves if you make it ahead. Let it rise once, then cover and chill. Bring to room temp before using and it’ll be just lovely.