Zucchini Pizza, Take Two

After I brought out my Lemon Zucchini Chevre Pizza - and after the boys each ate a slice - Riley, very politely, asked if I had any more dough and could I make a version without the chevre. I knew it wasn't a mini-boy favorite when I made it, but went with it anyway.

So, I asked what kind of cheese he would like me to use and he walked over to the fridge: Can you use this shaved parmesan and romano instead? I like everything else.

"Can you skip the black pepper, too?" piped up the littlest Mann.

Fine. More leftover chevre for my lunch and Daddy's lunch tomorrow. Here's take two of the zucchini pizza tonight. It's a good thing this dough is fast.

Quick and Easy Pizza Dough

1 T active dry yeast

1 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. 

Toppings

1 organic Meyer lemon

4 oz goat cheese, at room temperature

3 handfuls of shaved parmesan and romano cheese
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 lemon. Spread 2 handfuls of the cheese and cilantro over the pizza dough. Layer the zucchini and sprinkle with more cheese and a generous amount of freshly sea salt. Bake in preheated oven for 22 to 25 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Top with more cheese, if you have any, drizzle with a bit more olive oil, the lemon juice, and the zest.

The boys were thrilled!