Pomegranate, Thyme and Goat-Cheese Pizza

Pomegranate Pizza
Lucy Schaeffer
  • Yield: 6 pieces

The richly sweet caramelized shallots covered in a snowy blanket of goat cheese and topped with rubylike pomegranate seeds can be served for dinner, for lunch, or as elegant cocktail-party hors d'oeuvres.


11ounces prepared white pizza dough
1/4cup all-purpose flour
1 pomegranate
4tablespoons extra-virgin olive oil, divided
1pound shallots (about 8) halved and thinly sliced
2tablespoons pomegranate juice
5ounces aged goat cheese, rind removed, grated
1tablespoon fresh thyme leaves (about 6 sprigs)
Freshly ground black pepper


  1. Preheat the oven to 500F
  2. Let the dough reach room temperature. Dust a work surface with flour. Knead the dough until you’ve formed a smooth ball. Place the ball on the surface, dust it lightly with flour, and punch down on it with your fists. Let sit for 5 minutes and repeat, resting for a few minutes between repetitions, until the dough is no longer resistant. Lift it up and gently stretch it into a rectangle, rotating it to stretch out all the sides. Place the dough over your fists and gently stretch it to make a thin rectangle about 10 by 12 inches. If the dough is still resisting, let it rest a few minutes and repeat until you have the desired size.
  3. Place the dough on a parchment-lined baking sheet.
  4. Cut the pomegranate in half and reserve one half for another use. Hold the fruit over a bowl and hit it with the back of a wooden spoon to knock the seeds out. Pick out any bits of white membrane that stick to the seeds. You should have about 1/2 cup seeds.
  5. In a wide heavy-bottomed sauté pan, heat 3 tablespoons of the oil over medium heat. Add the shallots and cook, stirring, until golden and caramelized, about 10 minutes. Add the pomegranate juice and cook for 1 minute, scraping the browned bits from the bottom of the pan. Remove from the heat and let cool slightly.
  6. Spread the shallots on the pizza dough, leaving 1/2 inch bare around the edge.
  7. Top with the cheese. Sprinkle with the pomegranate seeds and thyme. Drizzle with the remaining 1 tablespoon oil. Season generously with pepper. Bake until the crust is crisp and golden and the cheese is melted and lightly browned, about 12 minutes.
  8. Transfer to a cutting board. Let cool slightly, then cut into 6 squares.

Reproduced with permission from Modern Mediterranean: Easy Flavorful Home Cooking by Melia Marden; Stewart, Tabori & Chang; April 2013.