Zucchini-Goat Cheese Pizza
Friday night was pizza night at the Stern house. This month’s Vegetarian Times magazine featured a Zucchini-Goat Cheese Pizza that looked great so I figured we’d try it out. It turned out great so I wanted to share the recipe. There are two modifications to the recipe that I made. The first is that I made my own dough for the crust rather than buying a prepared dough from the store. The second is that rather than using a vegetable peeler for the zucchini, I used a mandolin slicer to get uniform slices for the pizza. And since I had the mandolin out already, I also used it for the red pepper slices. It was a really great pizza, full of flavor from the goat cheese, and was a refreshing twist on the Italian classic.
Zucchini-Goat Cheese Pizza
Recipe from Vegetarian Times, June 2011
Pizza
- 2 Tbs. olive oil, divided
- 8 oz. (1/2 pkg.) prepared refrigerated pizza dough
- 1 3.5-oz. log goat cheese, thinly sliced or roughly chopped
- 1 zucchini, peeled into thin strips
- 1 small red pepper, cut into rings
- 1 6-oz. can no-salt-added tomato paste
- 2 Tbs. finely minced onion
- 2 cloves garlic, minced
- 2 tsp. dried oregano
- 2 tsp. olive oil
- 1/2 tsp. red wine or red wine vinegar
- To make pizza: Preheat oven to 450 degrees F. Brush large baking sheet or pizza pan with 1 tbs. olive oil. Spread pizza dough in prepared pan.
- To make sauce: stir together all ingredients with fork in a small bowl.
- Spread sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. olive oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.
