Lemony Zucchini Goat Cheese Pizza

The lemony zucchini with slivers of basil hiding underneath and laying on top of a creamy layer of goat cheese mixed with lemon juice was very different from most pizzas in a very fresh tasting way. I made and used half of a batch of whole wheat pizza dough made in my bread machine. It would have been easier to brush the olive oil on top of the zucchini, rather than try to drizzle it and have great blobs on oil in just a few places, and then sprinkle the additional lemon juice on top. I do think that having a thin layer of oil and some coarse salt on top is critical for the success of this pizza. I did use Meyer lemon, but like conventional lemons just as well. This was a fun, quick recipe that was so delicious, there was just not enough of it.

I read the review of this pizza by peckish sister around 4 pm and headed immediately to the grocery store, completely blowing off the soup and sandwich dinner I had planned.

This is genuinely delicious -- a great flavor profile and would easily have been a five had I even the remotest gift for making a decent pizza dough. I can't wait to try this with a tart dough or some puff pastry. A great treat for a light dinner or ladies lunch.

I served this with a recreated version of a raw beet salad I had when I went out to eat last week. I used red and golden beets sliced into matchsticks (thank you once again Kyocera slicer!!), tossed with a tangerine vinaigrette, with tangelo sections and toasted walnuts added. Made a very nice color contrast with the green and yellow of the pizza.

Paired very well with a crisp Sancerre.

One of our favorite meals from a presentation and flavor standpoint. Although I am still in search of the perfect pizza dough.