We went through a huge pizza phase recently. Pretty much anything we could put on top of pizza dough, we did it. And, yes, then we had to take a bit of a pizza break after a few weeks of lots and lots ‘o pie.
But this pizza? This pizza is amaaaaaazing. So much flavor and the goat cheese melds perfectly with zucchini. Plus, I can eat pizza and feel like I’m still being healthy. That just means I get to eat more of it, right?
Lemony Zucchini Goat Cheese Pizza
Recipe courtesy Smitten Kitchen
1 package refrigerated pizza dough (or be an overachiever and make your own from scratch)
4 ounces goat cheese, room temperature
Fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced as thin as possible
1/2 medium green zucchini, sliced as thin as possible
Preheat your oven to 450 degrees. Roll dough into a thin 12-inch circle onto stone lightly with cornmeal.
Stir together cheese with the juice of half lemon. Season with salt and pepper, and spread over dough. Scatter basil over top.
Arrange zucchini in concentric circles over cheese, overlapping them slightly. Squeeze the juice of the second lemon half on top and drizzle with olive oil; finish with more salt and pepper.
Bake 10 to 15 minutes or until the edges are golden brown and the zucchini looks roasted and a little curled up at the edges. Yum!