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May 26, 2007

Goat Cheese Pizza with Zucchini and Cherry Tomatoes

Goat Cheese Pizza with Zucchini and Cherry Tomatoes

If you've been reading Dianne's Dishes for a while you've probably figured out I love goat cheese. You've also probably figured out I love tomatoes and rosemary...Put them all together and you've got one heck of a pizza! Throw in some zucchini and garlic and it's heaven!

What You'll Need For the Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

In the bowl of your food processor pulse flour and salt until mixed (roughly 4-6 pulses). In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy. Add olive oil to the food processor and turn the machine on. Slowly add water/yeast mixture until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you'll know to stop. It's hard to mess this recipe up. It's very forgiving. If you go too far wit the water add more flour a tablespoon at a time until ball forms. It's all about the dough ball! ;o))

Once the dough ball forms you need to let it rise. This make roughly one large pizza or 4-6 personal sized pizzas depending on how big you like them. I like to make personal sized pizzas so that way everyone can have their own favorite toppings. If you're making one big pizza simply place the dough on a baking sheet in your oven with your oven light on (the oven light puts out just enough heat to rise to dough) or if you want to make personal sized pizzas divide the dough into 4 to 6 small balls and place on a baking sheet and follow the same procedure as for the large ball. Let the dough balls rise for at least one hour. Then roll or push out the dough and top with your favorite pizza toppings to bake.

What You'll Need For The Pizza Topping:
1 zucchini, chopped
2 cups of cherry tomatoes, chopped
1/2 an onion, chopped
4 cloves of garlic chopped
2 sprigs of rosemary, stripped
Extra virgin olive oil
Sea salt
Freshly ground black pepper

Preheat oven to 450 F. (Note: I like to do this in a toaster oven, but you can do it in a regular oven as well.)

Place tomatoes, onion and zucchini on a baking sheet. Drizzle with olive oil. Sprinkle with minced garlic, a pinch of sea salt and some freshly ground black pepper. Top with rosemary leaves that have been stripped right off the stem (there's no need to chop them!) and place in the oven for 8-10 minutes until zucchini is slightly tender.

What You'll Need To Complete The Pizza:
Extra virgin olive oil
1/3 cup of Parmesan cheese, freshly grated
Cooked veggie mixture
Sliced black olives
1/2 of a 5 ounce log of goat cheese crumbled
1/3 cup of fresh Mozzarella, grated

Preheat oven to 425 F.

While the veggies are roasting, spread out pizza crust(s) and brush it with a little extra virgin olive oil and sprinkle with Parmesan cheese. Bake for 5-7 minutes until crust is done, but not browned and remove from oven.

Top baked crust with veggies mixture and black olives. Sprinkle with crumbled goat cheese and mozzarella. Place back in the oven for 5-8 minutes until cheese is melted and crust is browned. Remove from oven and serve immediately.

Even though it looks in depth it's really quite easy. Once you start making your own pizzas you'll love them a lot more than carry out or order in anyday! ;o)

Posted by Dianne at May 26, 2007 8:58 AM

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Comments

Great looking pizza Dianne!

Posted by: Bruno at May 26, 2007 10:51 AM

Thanks Bruno! We make pizza about once a week and while Jamison and Alexis usually stay the same (Pepperoni and/or ground beef for Jamison and black olives or tomatoes for Alexis) I like to mix it up a bit. This is one of my all time favorites though!

Posted by: Dianne at May 26, 2007 11:03 AM

You are 100% right, Dianne!
I make pizza at home every Saturday night and we never get tired of it. :)

Your toppings are delicious!

Posted by: Patricia Scarpin at May 28, 2007 1:54 PM

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