Occasionally I find myself propelled to exclaim outloud which food items I could LIVE on…
”I could live on nothing but zucchini!” I exuberantly shouted after tasting this pizza.
Layered on a bed of creamy mild goat cheese, this zucchini pizza reminds the mouth of warm sunny days and hints at the need for Snake River Iced Tea.
Lemon Zucchini Pizza
Preheat the oven to 500F, preferable with a pizza stone on the middle shelf. Allow the oven to heat 30 minutes or more.
Meanwhile, prep your favorite pizza dough. If using refrigerated pizza dough, allow it to come to room temperature before shaping.
Shape your pizza dough in the size you want, stretching it out thin with your fingers and hands. Place it on a piece of waxed paper, trimmed to match the foot print of the pizza dough shape and transfer the dough with wax paper to a pizza peel for easy sliding onto the pizza stone.
Spread a thin layer of garlic herb goat cheese across the entire surface of the pizza. Layer thin (2mm) slices of zucchini over the goat cheese, allowing the zucchini to slightly overlap. Top with thin slices of red onion, a light grating of parmesan cheese, a sprinkle of kosher salt, and a drizzle of lemon olive oil. If lemon olive oil is not a kitchen item you have on hand, introduce lemon to your pizza by either sprinkling lemon juice on top of your freshly cooked pizza, or by grinding your kosher salt with lemon rind to imbue it with lemon flavor.
Slide the pizza onto your hot pizza stone and cook until the bottom is crusty brown, approximately 5-8 minutes.