So when I saw this recipe on Smitten Kitchen, I knew I had to try it. 1. We love pizza. 2. I love goat cheese. 3. I love zucchini and squash. Plus, I have been wanting to try my hand at pizza dough, so I knew this would be a great opportunity.
I used her recipe as a template, and added and adjusted to my taste - she even says in her write up that that's the beauty of the recipe. I grilled the pizza, because its what I like to do. I also added a sliced homegrown tomato, and I used some basil and garlic infused olive oil that I picked up at the farmers' market this weekend with my veggies.
My pizza dough turned out great (look for a post for this soon), and I really loved the pizza. Joey said he liked it well enough, but isn't a huge fan of squash in general. Oh well, I guess this means I get to eat the leftovers :-) I think this would also be a great appetizer for summer gatherings.
Grilled Summer Veggie Pizza with Goat Cheese
adapted from Smitten Kitchen
- pizza dough (homemade or store-bought)
- 4 oz log of goat cheese, at room temperature
- 1 lemon
- salt and pepper to taste
- chopped fresh herbs (I used basil and oregano)
- 1 medium zucchini
- 1 medium summer squash
- 1 medium tomato
- olive oil
Brush olive oil onto one side of the dough. Carefully place dough, oiled side down, onto grill. Allow to cook 5-7 minutes, or until one side is cooked through. Brush the other side with oil, and flip pizza. Working quickly, spread goat cheese on pizza, and sprinkle with herbs. Arrange veggies over goat cheese, drizzle with olive oil, and season with salt and pepper. When dough and vegetables are fully cooked, carefully remove pizza from grill. Squeeze lemon juice over pizza, and cut into wedges to serve.