zucchini pizza

 

 Half circles of salted zucchini, raw garlic, goat cheese, and thin slices of fresh lemon are baked over a white pizza.  The pizza is followed by topping with a sprinkle of minced chives.  This Zucchini Pizza, a riot of green and yellow, is light, vibrant, and flavorful.  Fresh lemon slices cut through the creamy goat and mozzarella cheeses, while al dente zucchini and chive flecks lend green, herbaceous undertones.

 

1 zucchini ends trimmed

3 garlic cloves, 1 grated or minced, 2 thinly sliced

Kosher salt

Olive oil

1 ball of pizza dough

8 ounces mozzarella cheese

1/2 small lemon, halved, thinly sliced, seeds removed

4 ounces goat cheese, crumbled

1 1/2 tablespoons thinly sliced chives

 

Slice the zucchini in half lengthwise, then into half circles. Toss zucchini with 1 clove grated or minced garlic and 3/4 teaspoon kosher salt in a medium bowl. Place the zucchini in a mesh sieve over a basin. Allow to drain for thirty minutes before tossing halfway through. Arrange the zucchini in the center of a double layer of paper towels. Gather the paper towels around the zucchini and compress lightly to remove excess liquid. Set aside the zucchini after patting it dry. Heat the oven to 500 degrees Fahrenheit and place the oven rack in the lowest position available. Coat a pizza pan lightly with nonstick cooking spray.

Make a round of pizza dough large enough to fit the pizza pan. Drizzle olive oil very lightly over the dough, spreading it evenly with your hands. Add a pinch of kosher salt to the dough. Top pizza with shredded mozzarella cheese, then sprinkle with Two thinly sliced garlic cloves, prepped zucchini, lemon slices, and goat cheese. Sprinkle kosher salt over the top of the pizza, then drizzle with olive oil sparingly. Place the pizza on the bottom shelf of the oven and bake for nine to eleven minutes, till the crust is golden brown and the cheese is bubbling. Finished with a dusting of chives on top of the pizza.