Apricot, Basil and Goat Cheese Pizza

Apricot, Basil and Goat Cheese Pizza

Summer for me is all about easy, seasonal meals that delight the senses and tame the hunger like my Apricot, Basil and Goat Cheese Pizza.

I call this playful food; because it combines such fun ingredients that play so well together. I have to admit, fruit and cheese are like long-lost lovers meant to be together. Whether they’re used in a sweet or savory recipe, they always happily compliment each other.

I like my pizza simply topped with just a few fresh ingredients. During the summer months I like to dress pizza with fresh made pesto from basil, arugula or spinach. If I’ve got a plethora of Swiss chard, kale and collard greens in the garden, I’ll often toss those into the pesto as well.  Then I top it with fresh summer fruit and either feta, brie or goat cheese.


  • 1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds
  • 1/2 – 1 cup traditional basil pesto or your own homemade pesto
  • 4 apricots, pitted and sliced
  • 4 ounces crumbled goat cheese
  • 1 bunch basil, whole leaves only
  • ¾ cups (6 ounces) lukewarm water
  • 1 teaspoon active-dry yeast
  • 2 cups (10 ounces) bread flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
Read the whole recipe on Karista's Kitchen