We eat takeout pizza all the time (too often, to be honest) but it’s been practically forever since I’ve made one at home. I don’t know why I don’t make them myself more often – they’re so easy and are ready to eat in just about the same time that it would take delivery to get to the house anyway. Plus it’s so much fun to come up with different topping ideas!
For this pizza, I really wanted to do something with sundried tomatoes and goat cheese. I added red onion, which is one of our favorite pizza toppings, zucchini to add some freshness, and a garlicky, lemony oil to keep the flavors nice and bright. It ended up having a great balance of fresh and earthy flavors that made it perfect for early Spring.
Pizza dough can be difficult to work with, but it’s much easier to handle if you let it come to room temperature before you ty to shape it. I also find that it’s easier to make two small pizzas instead of one big one. Stretching the dough super thin and cooking it at a high temperature results in an amazingly light and chewy crust that’s slightly charred on the edges. So much better than delivery!
Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper
Author: Lauren Keating
Serves: 4
Ingredients
- 10 ounces pizza dough
- 10 sundried tomato halves
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 lemon, juiced
- 1 zucchini, very thinly sliced
- ¼ red onion, very thinly sliced
- 2 ounces soft goat cheese (chevre), crumbled
- 2 ounces shredded mozzarella
- crushed red pepper flakes
Preparation
- Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
- Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
- In a small bowl, combine the olive oil, garlic, and lemon juice.
- Divide the dough into two portions; shape each portion into a round about ¼ inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
- Carefully transfer the pizzas to the preheated pizza stone or to a heavy duty baking sheet. Bake 10-12 minutes, or until the cheese is melted and the edges of the dough are puffed and charred. Serve with additional red pepper flakes.
Nutrition Information
Calories: 450 Fat: 30.3 Carbohydrates: 35.4 Fiber: 3.6 Protein: 10.2
3.2.2265
This week, with the help of our host, Tammi from Momma’s Meals, the Sunday Supper crew is proving that a meal doesn’t have to contain meat to be delicious, nutritious, and filling!
Salads, Soups, Stews and Starters
“Meat”balls
Pastas, Pizzas and Casseroles
Burgers
Tacos & Everything Wrapped
Other Main and Side Dishes
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