Zucchini Goat Cheese Pizza

I love fresh veggies. A family friend had some extra zucchini from their garden and offered some to our family. I happily obliged to add yet another zucchini recipe to the blog. Simply put, the ingredients are simple, and the flavor is fresh and spot on. This tomato sauce was thick and tangy. For my vegan friends - this pizza can definitely go without the cheese, I would just add more zucchini!


Zucchini Goat Cheese Pizza
Source: Adapted from Vegetarian Times, June 2011 Issue
Serves 2

Ingredients
PIZZA

2 Tbs. olive oil, divided

8 oz. (½ pkg.) prepared refrigerated pizza dough SS: I used pre-made dough

1 3.5-oz. log goat cheese, thinly sliced or roughly chopped

1 zucchini, peeled into thin strips

1 small red bell pepper, cut into rings

SAUCE

1 6-oz. can no-salt-added tomato paste

2 Tbs. finely minced onion

2 cloves garlic, minced (2 tsp.)

2 tsp. dried oregano

2 tsp. olive oil

½ tsp. red wine or red wine vinegar

Directions

PIZZA

To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.

SAUCE

To make Sauce: stir together all ingredients with fork in small bowl.

Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.


I'm still working on perfecting a quick homemade dough recipe to save money. For now, store bought works just  fine.