Zucchini Pizza

• Produce

  • 1 1/2 tbsp Chives
  • 3 Garlic cloves
  • 1/2 Lemon, Small
  • 1 Zucchini (9 ounces

• Baking & Spices

  • 1 Kosher salt
  • 1 ball Pizza dough

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 4 oz Goat cheese
  • 8 oz Mozzarella cheese

Found on kitchenkonfidence.com

Description

Ingredients

• 1 zucchini (9 ounces), ends trimmed
• 3 garlic cloves, 1 grated or minced, 2 thinly sliced
• Kosher salt
• Olive oil
• 1 ball pizza dough
• 8 ounces mozzarella cheese
• 1/2 small lemon, halved, thinly sliced, seeds removed*
• 4 ounces goat cheese, crumbled
• 1 1/2 tablespoons thinly sliced chives

Directions

• Cut zucchini in half lengthwise, then cut each half into half moons. In a medium bowl, toss zucchini with 1 clove grated or minced garlic and 3/4 teaspoon kosher salt. Transfer zucchini to a mesh strainer and set over the bowl. Let drain for 30 minutes, tossing occasionally. Place zucchini in the middle of a double layer of paper towels. Bring the paper towels up around the zucchini, and gently squeeze to release excess moisture. Pat zucchini dry and set aside.
• Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
• Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese, then evenly scatter 2 thinly sliced garlic cloves, prepared zucchini, lemon pieces and goat cheese over top. Sprinkle the surface of the pizza with a little kosher salt and then lightly drizzle with olive oil.
• Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Finish the pizza with a sprinkling of chives.