I was inspired by this post at Cupcake Muffin: Zucchini-Lemon-Goat Cheese Pizza. It made me miss the fresh, seasonal pies at The Cheeseboard Collective in Berkeley and when I saw that my CSA box, from Fogline Farm, had zucchini today, I knew what I was making for dinner. Here's my version. Thanks for the inspiration, Sara!
Quick and Easy Pizza Dough
1 T active dry yeast1 T organic granulated sugar
1 C warm water
3 C white whole wheat flour
1/2 C ground almonds
2 T olive oil
Preheat oven to 450 degrees F. In a large mixing bowl, dissolve yeast and sugar in warm water. Let bloom until creamy, about 10 minutes. Stir in flour, ground almonds, and oil. Beat with a wooden spoon until smooth. Let rest for 5 minutes.
Press dough - with floured fingers - onto baking stone.
2 organic Meyer lemon
4 oz goat cheese, at room temperature
handful of fresh cilantro, thinly sliced
freshly ground sea salt
freshly ground black pepper
drizzle of olive oil
2 yellow zucchini, thinly sliced
Juice and zest one lemon. Add it to the goat cheese and mix to combine. Season with salt and pepper, to taste. Drizzle with olive oil and spread over the pizza dough. Sprinkle with the cilantro.
Layer the zucchini over the goat cheese and cilantro. Sprinkle with a generous amount of freshly grated black pepper and sea salt.
Bake in preheated oven for 22 to 25 minutes, or until golden brown. Juice and zest the other lemon while it bakes. Let baked pizza cool for 5 minutes before serving. Drizzle with a bit more olive oil, the remaining lemon juice, and the zest.
*Update 8/9/2013: Linked to today's Friday Food Frenzy.*