Goat cheese pizza

Spread a thin layer of tomato sauce over the dough, add sliced goat cheese and bake on a preheated tray at 220 °C for about 8–12 minutes, until the crust is browned. Add delicate toppings such as rocket after baking.

A soft, log-shaped goat cheese is easy to slice and turns creamy in the oven; crumble it over the pizza for more even coverage. Firmer, aged goat cheese has a stronger flavour and is best grated sparingly.

Caramelised onion, pear, mushrooms and roasted courgette all pair well with its tangy flavour. For a fresh finish, scatter over rocket or thyme after baking.

Refrigerate leftovers in a covered container within two hours of serving and eat them within three days. Freeze individual slices wrapped tightly, then reheat from frozen until piping hot.

Warm slices in a dry frying pan over a medium-low heat for 3–5 minutes, covering the pan briefly so the topping heats through. For several slices, use an oven at 180 °C for about 8–10 minutes.

For a similarly creamy topping, try feta, though it is saltier and stays crumbly rather than melting. Mozzarella gives a milder flavour and a softer, stretchier finish.

Goat cheese pizza has 241 kcal per 100 g, compared with 269 kcal for cheese pizza. Goat cheese brings a tangier flavour, while a conventional cheese topping is usually milder and stretchier.