Zucchini Summer Pizza

Wow, I have a lot of catching up to do!  I have made so many yummy recipes this summer, and it is time to start sharing them!  Today's recipe is one of my favorite finds this summer: Zucchini Summer Pizza.

I really was craving a light and different summer dish, and this pizza hit the spot.  I am dubbing this pizza: My Favorite 2018 Summer Dish.  With a ricotta spread as the "sauce," zucchini slices as the "pepperoni," and tangy goat cheese as the "cheese," this pizza is a new favorite.

Let's talk about goat cheese for a second.  I absolutely love goat cheese!  Some might say it is an "acquired taste" or an "adult taste," but it is sooo yummy.  Goat cheese is kind of like a tangy cream cheese with a different texture.  It is creamy, but it also crumbles.  In this recipe, the goat cheese becomes browned on top and is the show stopper of the dish.  You know how a roasted marshmallow is golden and crispy on the outside and sticky and gooey on the inside?  Toasted goat cheese has a similar effect; it becomes toasted on the outside and creamy in the middle.  Definitely my favorite part of this pizza!

I really like this pizza dough recipe.  It is more "flatbread-like," but the dough is so soft.  If you have a favorite pizza dough recipe, you could totally use that one instead.  This crust is crispy all across the bottom and supports the wetness of the spread and toppings well.

The roasted tomatoes are another star of this pizza.  When roasted, the tomatoes take on a whole new flavor.  I love how the tomatoes burst in my mouth; they complement the pizza perfectly.  These roasted tomatoes also go well on pasta or are yummy just to eat with other veggies.  Definitely keep these tomatoes in your back pocket for the future.

The fresh basil elevates this pizza even further.  We bought a basil plant in June.  Basil has been living in our window seal, and we have gotten great use out of it.  Not only does it smell good, but it has also been in many of my recipes this summer.  Even if you do not have a basil plant, I would recommend getting fresh basil for this recipe.  It really just takes the pizza to the next level.

When I took my first bite of this pizza, my mouth did a happy dance.  It is one of my favorites this summer, and I hope you enjoy!  Recipe below!

Zucchini Summer Pizza

Ingredients: 
Makes 2 pizzas for a total of 4 servings.

Dough:
1 1/2 tsp. yeast
1 tsp. sugar
3/4 c. warm water
2 c. flour
1 T. olive oil
1 tsp. salt

Spread:
1 c. part-skim ricotta cheese
2 T. chopped fresh basil
1 T. milk
1-2 tsp. lemon juice

Roasted Tomatoes:
1-2 c. halved cherry/grape tomatoes
1 T. olive oil
salt and pepper to taste

Toppings:
1 medium/large zucchini
3-5 oz. goat cheese
Fresh basil leaves to top

Directions:

Dough:

1. First make the dough.  Add yeast, sugar, and warm water into KitchenAid bowl (or large mixing bowl).  Mix together with spoon and let sit for 5 minutes.  Make sure yeast has started to grow.  If not, just start again.  
2. Once yeast has started to grow, add salt, flour, and olive oil.  
3. Using the dough hook, mix on low until all ingredients have combined (about 2 minutes.)  (If you do not have a KitchenAid or mixer, you can totally do it by hand.)   
4. Once combined, transfer dough onto a lightly floured surface and knead with your hands.  
5. Knead until dough becomes smooth adding an additional tablespoon or two of flour if necessary.
6. Transfer to a lightly greased bowl.  
7. Cover and let rise for 45ish minutes.

Tomatoes:

1. While dough is rising, roast the tomatoes:  turn oven on broil.  
2. Cover a baking sheet with tinfoil and spread the halved cherry tomatoes on the sheet.  
3. Drizzle the tomatoes with 
4. olive oil and sprinkle with salt and pepper.  Broil tomatoes for 10ish minutes or until blistered and slightly popped.  
5. Set aside.

Spread:

1. Next make ricotta spread.  In a bowl, add ricotta, chopped basil, and lemon juice.  
2. Wisk together.  
3. Add 1/2-1 tablespoon of milk to thin mixture if too thick (just so you can spread it on the pizza.)

Toppings:

1. Slice zucchini into very thin slices.

Assembly:

1. Once dough has risen, preheat oven to 475 degrees F.  
2. Divide dough into two halves.  
3. Roll each half into a thin circular disk.  You can go as thin as you like.  Mine was about 1/4 of an inch thick.  
4. Place disks on baking sheet covered with parchment paper.  
5. Add half the ricotta mixture onto each dough and spread evenly.  Then add the zucchini like pepperoni on a pizza.  
6. Next, divide the tomatoes among each pizza and place the crumbled the goat cheese on top.  
7. Add fresh basil.  
8. Bake on bottom rack for 15-20 minutes or until top of cheese looks toasted and crust is browned.

Enjoy!!  This is a yummy one!


**Recipe adapted from: https://sallysbakingaddiction.com/2016/07/12/zucchini-herbed-ricotta-flatbread/#jumptorecipe