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Pizza with Goat Cheese and Zucchini

Source: Casual Cuisines of the World - Pizzeria
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  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 (courgette), 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
Other necessary recipes:
Neapolitan Pizza Dough
Pizza with Goat Cheese and Zucchini Recipe at
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F (260 degrees C).

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 (4 cm) thick and 5 inches (13 cm) 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 (6 mm) thick and 9 inches (23 cm) in diameter and has a rim about 1/2 inch (12 mm) thick. Try not to let the center of the disk become too thin in comparison 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 The Big Cheese: Pizzas
Nutrition Facts per Serving
Yield:   Makes one 9-inch (23-cm) pizza
Calories: 156
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 185mg
% Cal. from Fat: 52%
Cholesterol: 11mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: PETA Reviewed: 07/21/2012
Simple and delicious!
A keeper. I used store-bought dough and substituted a large shallot for the leek (since that's what I had on hand); fresh AND dry oregano, since I could; and garlic I'd roasted previously. Simple, light and delicious.
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