Grilled Plum Pizza with Goat Cheese and Field Greens | Virtually Homemade: Grilled Plum Pizza with Goat Cheese and Field Greens

Monday, July 16, 2012

Grilled Plum Pizza with Goat Cheese and Field Greens

What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” – Logan Pearsall Smith (American Writer 1865 – 1946)

Well I decided to shake the tree this week and develop a recipe that is outside the box.  A plum pizza?  I made it and I’m so glad I did!  The juicy sweetness of the plum combined with tart goat cheese and tangy greens creates a symphony of flavors.

I can’t post this recipe without acknowledging a local goat cheese producer I found at my farmer’s market.  Nicolau Farms, located in San Diego, has been tending to their herd of top quality dairy goats and creating delectable hand-crafted farmstead goat cheeses since 2000.  I purchased the fresh Chevre for this pizza after tasting a flight of this cheese in Lavender Honey, Garlic Chive and Roasted Red Pepper.  The purity of the plain Chevre was the perfect cheese for this pizza and Nicolau’s owner approved of its use.

Grilled Plum Pizza with Goat Cheese and Field Greens
serves 4

4 plums or pluots, sliced into ½” wedges
4 oz. fresh Chevre
1lb. store bought pizza dough
2 tablespoons of olive oil
8 oz. mixed greens
Herb Vinaigrette *recipe below

1. Pre-heat oven to 450 degrees.
2. Bring pizza dough to room temperature and divide into 4 balls of dough.  Stretch each ball by hand into a circle of desired thickness.  Lightly grease and sprinkle a sheet pan with cornmeal.  Place dough on sheet pan and brush with olive oil.  Bake for 15 minutes until crusts are lightly golden and bubbly.
3. While baking, heat a grill pan to medium heat and grill plums about 3 minutes on each side.  Plums should have nice grill marks but still be firm.  Set aside.
4. On cooked crusts arrange dollops of  goat cheese and plums equally on the four pizzas.  Toss greens with desired amount of vinaigrette and arrange around the plums and cheese.

*Herb Vinaigrette (from Self magazine 2005)
¼ cup balsamic vinegar
1 tsp honey
1 tbsp each chopped fresh parsley, chives and basil
1 clove garlic minced
½ small shallot minced
¼ cup olive oil

Mix all ingredients except olive oil.  Whisk ingredients while slowly adding oil.  Salt and pepper to taste.

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  1. I have never tried a pizza with plums and goat cheese before, but it looks really yummy. I will try to make it this weekend! Thanks for sharing this wonderful recipe!

  2. looks delicious! can't wait to try...think it would be really amazing cooked outside on the grill...

  3. Ooh, I can only imagine the nice combination of sweet and tangy and on the grill to boot! Nicely done, Liz! Can't wait to try!

  4. The onions will begin to caramelize and if they have not continue to fry until they begin to caramelize. Stir in Thyme and take the pan off the heat and set aside.


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