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5 from 4 votes

Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 450kcal
Author Lauren Keating


  • 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


  • 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.


Calories: 450kcal | Protein: 10.2g | Fat: 30.3g | Fiber: 3.6g