Lemony Zucchini Goat Cheese Pizza

1 batch Simplest Pizza Dough or a store-bought pizza dough that will yield one small (approx. 11 to 12 inches across), thin pizza
1 lemon
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced as thinly as you can pull off with a knife or your mandoline (I went for 1/8-inch thick with mine)
1/2 medium green zucchini, sliced as the same as above
Drizzle of olive oil
Salt and pepper to taste

Preheat your oven to 450 degrees. Roll your pizza dough into a thin 12-inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you’re feeling fancy. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges. Serve with a green or even simple tomato salad and a glass of crisp white wine.

Source: http://smittenkitchen.com/2009/07/lemony-zucchini-goat-cheese-pizza/

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3 thoughts on “Lemony Zucchini Goat Cheese Pizza

    1. I have made it. My only issue was that the juice from half a lemon was too much and made it way too tart. Maybe my lemon was too large and I could have used a smaller half; while the amount of juice certainly made the cheese nicely spreadable, it was just too tart.

  1. It must be the size of the lemon, because I didn’t find it too tart. Maybe don’t squeeze the second half over the top, or at least not the whole second half. Or do a little zest instead so you still get the lemony flavor without all the tartness.

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