Sundried Tomato and Zucchini Pizza with Goat Cheese

Vegetarian

Pizza-from-Above

We eat takeout pizza all the time (too often, to be honest) but it’s been practically forever since I’ve made one at home. I don’t know why I don’t make them myself more often – they’re so easy and are ready to eat in just about the same time that it would take delivery to get to the house anyway. Plus it’s so much fun to come up with different topping ideas!

For this pizza, I really wanted to do something with sundried tomatoes and goat cheese. I added red onion, which is one of our favorite pizza toppings, zucchini to add some freshness, and a garlicky, lemony oil to keep the flavors nice and bright. It ended up having a great balance of fresh and earthy flavors that made it perfect for early Spring.

Pizza-Sliced-Graphic

Pizza dough can be difficult to work with, but it’s much easier to handle if you let it come to room temperature before you ty to shape it. I also find that it’s easier to make two small pizzas instead of one big one. Stretching the dough super thin and cooking it at a high temperature results in an amazingly light and chewy crust that’s slightly charred on the edges. So much better than delivery!

Pizza-on-Board

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 10 ounces pizza dough
  • 10 sundried tomato halves
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 lemon, juiced
  • 1 zucchini, very thinly sliced
  • 1/4 red onion, very thinly sliced
  • 2 ounces soft goat cheese (chevre), crumbled
  • 2 ounces shredded mozzarella

Instructions

  1. Preheat oven to 500ºF. If you have a pizza stone, put it on the bottom rack of your oven. Bring the pizza dough to room temperature.
  2. Bring a small pot of water to a boil. Remove from heat and add the sundried tomatoes. Let sit for 10 minutes, or until the tomatoes are soft and plump. Drain and chop the tomatoes.
  3. In a small bowl, combine the olive oil, garlic, and lemon juice.
  4. Divide the dough into two portions; shape each portion into a round about 1/4 inch thick. Brush with the garlic oil. Scatter half the tomatoes over each dough portion. Top with a single layer of zucchini slices, then with red onion. Scatter the cheeses over the top and sprinkle with red pepper flakes.
  5. Carefully transfer the pizzas to the preheated pizza stone or to a heavy duty baking sheet. Bake 10-12 minutes, or until the cheese is melted and the edges of the dough are puffed and charred. Serve with additional red pepper flakes.
Nutrition Information

Amount Per Serving Calories 450Total Fat 30.3gFiber 3.6gProtein 10.2g

Love this Recipe?

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This week, with the help of our host, Tammi from Momma’s Meals, the Sunday Supper crew is proving that a meal doesn’t have to contain meat to be delicious, nutritious, and filling!

Salads, Soups, Stews and Starters

“Meat”balls

Pastas, Pizzas and Casseroles

Burgers

Tacos & Everything Wrapped

Other Main and Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

By on March 9th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

29 thoughts on “Sundried Tomato and Zucchini Pizza with Goat Cheese”

  1. This pizza looks awesome! We fall into that rut too–ordering pizza from the local place even though it’s super easy to make at home, and it always tastes so much better. Heck, we even keep a pizza stone and peel handy … time to start using them more!

    Reply
  2. We have a wonderful goat farm in my area that makes prize winning goat cheese. Plus organic
    farms who bring their wares to one of our two farmer’s markets. You can see where I am going with this——-and it’s a lovely place. Laughing. The pizza is a great example of the joy of simple, so that
    you can more deeply savor the individual flavors.

    Reply
  3. Love. This is totally my style of cooking. I need to make pizza more often at home as well. It’s such a great weeknight meal and definitely better than ordering out (which we are prone to do).

    Reply
  4. Hubby and I were talking about this the other day. When we were living in the US we hardly ever got take away pizza and always made it at home. Since moving here for some reason we have made it only once or twice but gotten take out pizza way more times then I care to admit. I love that you made this with goats cheese. Really need to make some pizza now.

    Reply
  5. Lauren,
    This pizza looks divine. I find it faster to make pizza at home than get delivery–my spouse timed me once, when we were hungry and he was debating ordering, and my homemade pizza was in the oven, minutes away from being done, at the time the delivery place would have dropped off our food. And of course my homemade pizza was better, if I do say so myself!

    Reply

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