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Pizza with Goat Cheese and Zucchini
- Active Time 20m
- Total Time 1h 50m
Makes one 9-inch (23-cm) pizza
Imagine a pastore, or "shepherd," topping a thick piece of bread with his own freshly made goat cheese, a bit of zucchini and a scattering of leeks. This pizza is an homage to such pastoral combinations.
- 2 tablespoons extra-virgin olive oil, plus olive oil for drizzling
- 1 small zucchini, trimmed and cut into thin julienne strips
- 1 leek, white part only, carefully rinsed and thinly sliced crosswise
- 1 clove garlic, minced
- Salt and coarsely ground pepper
- 1/2 recipe Neapolitan pizza dough, completed through the second rising
- All-purpose flour for dusting
- 1/4 pound fresh goat cheeses
- 1 teaspoon dried oregano, crumbled
- Juice of 1/2 lemon
Companion recipe: Neapolitan Pizza Dough
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.
In a large sauté pan over medium heat, warm the 2 tablespoons olive oil. Add the zucchini, leek and garlic and sauté, stirring occasionally, until the vegetables are barely tender, 3-4 minutes. Season to taste with salt and pepper and remove from the heat. Set aside.
Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin relative to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.
Distribute the zucchini-leek mixture evenly over the dough. Dot the pizza with the goat cheese, and sprinkle with the oregano.
Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.
Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula, and slide it onto a dinner plate. Sprinkle with the lemon juice and serve at once.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
156 calories; 9g total fat; 11mg cholesterol; 185mg sodium; 14g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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