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Goat Cheese Pizza Sauce

Who doesn’t love homemade pizza, but pizza sauce with goat cheese? What?

You can make a passable pizza simply by using our marinara sauce or meat sauce with some additional oregano and basil. Or, you can really add a pop of flavor by blending in some cheese. Any flavorful soft cheese can work, but we really love goat cheese.

goat cheese pizza sauce cheesy pull
Photo credit: Leah Ingram.

Making the Base Marinara Sauce, Step-by-Step

This marinara recipe yields more sauce than needed for a typical pizza meal. Luckily, the sauce freezes well. So, use what you need now and save the rest for a time when you’re too busy to make fresh sauce.

Chop the onion.

Chop the garlic.

Heat the olive oil.

Brown the onions.

Add the garlic.

Brown the garlic and onions.

Add the onions and garlic to the tomatoes in the pot.

Add the spices and salt.

Adding goat cheese to pizza sauce

Since, the base marinara sauce yields more than you will need for a couple of pizzas, fill a small pot with about three or four cups of sauce and bring the sauce to a boil. Freeze the rest of the marinara for later.

pan of plain sauce
Photo credit: Leah Ingram.

Then, place a log of goat cheese in the pan.

bill putting goat cheese in sauce square
Photo credit: Leah Ingram.

Next, use an immersion blender — one of my favorite kitchen tools — to mix it all together. If you don’t have an immersion blender, simply put about half of the sauce in a blender with the cheese and blend. Then mix it back in with the remaining sauce.

hand with immersion blender cleaned up
Photo credit: Leah Ingram.

If the sauce doesn’t look creamy enough with the first bit of goat cheese, add another chunk.

hunk of goat cheese in sauce pan cleaned up
Photo credit: Leah Ingram.

And, blend again.

hand with immersion blender cleaned up
Photo credit: Leah Ingram.

Once blended, apply the goat cheese pizza sauce like you would any other sauce on pizza. After swirling it on the raw dough, add cheese and place it in an oven at 425°F for about 20 minutes. Start to watch it closely at 15 minutes.

A Pink Pizza Sauce

goat cheese pizza sauce cheesy pull
Photo credit: Leah Ingram.

The sauce itself reminds me of penne alla vodka, one of my favorite pasta dishes. In fact, whenever I try a new restaurant that serves Italian food, I’ll always order the penne alla vodka. It is my restaurant menu litmus test.

Penne al la vodka sauce has cream in it. So, the resemblance makes sense. However, the goat cheese pizza sauce is creamier on your palate. Trust me: you’ll try it and you’re going to love it.

Also, if you think this sauce is a keeper, pro tip: buy your goat cheese at Costco. You can get a two-pack for what one small package would cost you in the supermarket.

Finally, if you find pizza sauce too acidic, then you’re going to love this sauce. The goat cheese and the pizza crust balance the sauce quite well.

Storing Your Sauce

Leftover tomato sauce is good in the refrigerator for a few days. It freezes very well. So I recommend freezing it, even if you are planning on using it later in the week. That way, if your plans change, you don’t lose the sauce.

You can toss it in the microwave or reheat it on the stove with the heat on low. I’ll sometimes just drop the frozen block of sauce in a covered, oven-safe Dutch oven while I’m preheating my oven. It slows the preheat, but the sauce thaws nicely this way.

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more blended goat cheese in pizza sauce with immersion blender

Goat Cheese Pizza Sauce

Become an instant gourmet by adding goat cheese to our marinara sauce for a leveled-up pizza.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian
Servings 12 slices. Two medium pies (with leftover marinara).
Calories 189 kcal


  • 4 tablespoons olive oil
  • 1 large onion Chopped. Substitute 2-3 medium onions, or two tablespoons of onion powder, if needed.
  • 3 tablespoons garlic About 8-10 cloves chopped. Substitute two teaspoons of powdered garlic if needed.
  • 84 ounces tomato puree Three large 28 ounce cans. Substitute diced or crushed tomatoes, based on your texture preference.
  • 4 tablespoons dried basil Substitute several leaves of fresh, finely chopped basil if you have it.
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon dried mint leaves
  • ½ cup red wine Optional.
  • 1 teaspoon red pepper Optional, if you like a little heat.
  • 2 teaspoon salt To taste.
  • 1 teaspoon black pepper To taste.
  • ½ pound goat cheese


Make the Marinara Base

  • Chop the onion and garlic.
    1 large onion, 3 tablespoons garlic
  • Stir the onion in the olive oil until the onion is translucent. Add the garlic and stir until it is slightly brown.
    4 tablespoons olive oil, 1 large onion, 3 tablespoons garlic
  • Except for the goat cheese, combine all of the ingredients in a large sauce pan or dutch oven and heat to a boil. Stir often to avoid burning the sauce at the bottom. If you do not have individual spices, you can substitute four tablespoons of an Italian seasoning mix in place of the basil, oregano and parsley.
    84 ounces tomato puree, 4 tablespoons dried basil, 1 tablespoon dried parsley, 1 teaspoon dried mint leaves, ½ cup red wine, 1 teaspoon red pepper, 2 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons dried oregano
  • Once the sauce reaches a boil, turn the heat to low and let it simmer for as long as is practical for you, one hour minimum. Stir occasionally.

Add the Goat Cheese

  • Transfer 3-4 cups of marinara to a smaller pot. If the sauce has cooled, bring it back to a boil, then turn off the heat. If you have an immersion blender, simply add the goat cheese to the pot and blend. If you are using a traditional blender, put about half of the sauce in the blender with the cheese. Blend and stir the cheesy sauce into the remaining sauce until it is well mixed.
    ½ pound goat cheese
  • Taste and adjust seasoning to your preference.


Calories: 189kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 516mgPotassium: 968mgFiber: 5gSugar: 10gVitamin A: 1249IUVitamin C: 23mgCalcium: 116mgIron: 6mg


Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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