Three of my favorite things: Pizza, Chevre (goats cheese) and Summer Squash. How could you go wrong? Kate introduced us to this while in Boston, and it has quickly become a favorite. I make the crust ahead (double the recipe) and freeze the dough in balls after the second rest. Once thawed, it cooks up perfectly. Of course, you can use a store bought crust as well.
Crust recipe HERE. I also add ground pepper, garlic, a little oregano and a pinch of red pepper to the dough with the salt to give it a nice, herby flavor.
Zucchini & Chevre Pizza
5 oz chevre
1 Tablespoon lemon juice
1 green zucchini, sliced into thin rounds
1 yellow summer squash, sliced into thin rounds
1/4 cup olive oil
fresh salt and pepper to taste
Heat the chevre and lemon juice in the microwave for 15 seconds, or until soft and mix to incoroprate. Spread a thin layer over your pressed thin crust. Put olive oil, zucchini and squash into a bowl, grind fresh salt and pepper over and toss until veggies are coated. Layer zucchini and squash, overlapping slightly, onto the chevre. Bake at 500 for 15 minutes (or toss on the bbq for 10.)
