Goat Cheese-And-Walnut Pizza Topping

Barely a recipe, and that’s the point. Three ingredients, no measuring beyond a rough handful, and a pizza topping that lands somewhere between a French bistro tart and a fancy appetizer.

The key is the walnut oil. Tossing the walnuts in it before scattering them over the dough does two things: the oil keeps the nuts from scorching in the oven heat, and it builds a layer of toasted walnut flavor that you’d never get from plain walnuts alone. If you don’t have walnut oil, good extra-virgin olive oil works, but you lose that distinctive nutty depth.

Crumble the goat cheese into uneven pieces instead of slicing it. The bigger crumbles stay creamy in the middle while the smaller bits melt and brown into the crust. That contrast is what makes each bite interesting.

This is a topping, not a full pizza. Layer it over a pre-made or par-baked crust along with anything else you’d normally use (a thin spread of pesto, caramelized onions, fresh figs) and bake according to your crust directions.

Pro Tips

• Use fresh, soft chevre rather than aged goat cheese. Aged goat cheese gets greasy and rubbery under high heat.
• Toast the walnuts in a dry pan for two minutes before tossing them with the oil if you want even more depth.
• Finish with a drizzle of honey right out of the oven for a sweet-savory contrast that’s classic with goat cheese.
• A small handful of fresh thyme or rosemary stirred into the walnut oil takes this from simple to impressive.

Variations

• Add thin slices of fresh fig or pear under the cheese for a fall-leaning pizza.
• Drizzle with balsamic glaze after baking for tang.
• Sprinkle with arugula and red pepper flakes just before serving.