Sundried Tomato and Zucchini Pizza with Goat Cheese

5 from 4 votes

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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 1

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 450kcal
Author: Lauren Keating

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
  • ¼ red onion very thinly sliced
  • 2 ounces soft goat cheese chevre, crumbled
  • 2 ounces shredded mozzarella

Instructions

  • 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.
  • 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.
  • In a small bowl, combine the olive oil, garlic, and lemon juice.
  • 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.
  • 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 Facts
Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper
Amount Per Serving
Calories 450 Calories from Fat 273
% Daily Value*
Fat 30.3g47%
Fiber 3.6g15%
Protein 10.2g20%
* Percent Daily Values are based on a 2000 calorie diet.

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. I also blog at The Busy Foodie.

More posts by this author.

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

  1. What a fantastic pizza! I love the flavors, and I completely agree – dough is so much easier to work with at room temp, and I always divide the dough into smaller pizzas. Soooo much easier 🙂 I’ve had some disasters on the way to the oven….

    Reply
  2. I love your fun toppings! I’ve been eating a lot more takeout pizza in general than ever before and my body is probably crying over it…time to break out the homemade dough and stuff it with veggies like these!

    Reply
  3. I think we’re all guilty of ordering pizza. . especially on week nights when we’re tired and have been running around all day. . but you’re right. Homemade pizza is so much better and you can customize the toppings! I LOVE a good veggie pizza. . yummm!!! Pinning this!

    Reply
  4. I love a good meatless pizza, and this one looks delish! What a fun theme we had this week for #SundaySupper. My pescetarian daughter picked this as one of the recipes she wants to try soon! HUGS

    Reply

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