Goat Cheese and Lemon Veggie Pizza
Oh, hey Rain&Clouds. Haven’t seen you in a while. Sure, come on over and ruin any chance I might have to take a decent photo anywhere in the apartment. I don’t mind! This summer is seriously the rainiest summer I’ve ever lived through. And I know that’s not saying a lot, but c’mon–I looked at the calendar today and realized it’s almost AUGUST! Where is the sun?
Anyway, if you want some faux sunshine in your life, try this pizza recipe. Deb over at Smitten Kitchen posted this idea a couple weeks ago and it’s been on my mind to try ever since. It was great! Pizza is so easy to make, and has so many many variations. Whether you’re making your own dough, using store bought, or with a pre-made crust, whether you like white pizza or pizza with red sauce, soft cheese or melty cheese, veggies or meat, you really can’t go wrong. But I would recommend trying this combination if you get a chance–it really was a perfect, light, tart, summery pizza. I stopped at the farm stand on the way home yesterday to pick up some fresh zuchinni, summer squash, and tomatoes and I think the freshness of the veggies made a difference. Stop&Shop? Your produce sucks.
Goat Cheese and Lemon Veggie Pizza (serves 2 – or 3 people on a diet!)
1 Pillsbury Thin Crust Pizza Dough (or you can make your own, or a premade crust, or whatever. we’re a big fan of this stuff though, always puffs up nice and light and golden
1 small Zucchini
1 small Yellow Squash
1 medium Tomato
4 Tbsp Olive Oil
5 oz Goat Cheese, at room temperature
1/4 cup Fresh Basil, roughly chopped
Garlic Powder (if you can get this fresh in bulk, that’s the way to go–HUGE difference from the stuff on the shelf)
Preheat oven to 400. Slice the zucchini, squash, and tomato quite thin (1/8 of an inch or thinner). Spray a cookie sheet with non-stick spray and layer the veggies onto the sheet. Drizzle with half the olive oil and sprinkly liberally with salt and pepper. Toss in the oven for 10-20 minutes or so, until the veggies start to cook and dehydrate.
While the veggies are in the oven, mix together the cheese, the rest of the olive oil, and juice from half the lemon. Add in the basil and more salt and pepper. Does this seem familiar? Kind of like the pasta we made a couple weeks ago, another Smitten recipe, equally delicious!
Roll out your crust and slather with the cheese mixture. When the veggies are done, raist the oven temp to 450, and transfer them from the cookie sheet to the pizza. Sprinkle everything with a pinch or two of the garlic powder, and pop the pizza back in the oven for 12-15 minutes or so. It’s done when the crust is golden brown! Hope you like this as much as we did!
Filed under: easy, finger food, supper, veggie | 3 Comments