Veggie Pizza with Zucchini and Goat Cheese

I never seem to eat enough pizza, which is a shame, because I  love pizza. Veggie pizza is my absolute favourite. This was a throw together pizza because I didn't get home from dance rehearsal until late, and I needed to eat so I could go to bed. This was pretty darn delicious... or maybe I am just REALLY hungry :)

Veggie Pizza with Zucchini and Goat Cheese

One store bought thin crust pizza or flat bread. ( I used a PC flat bread here) Or if you are really ambitious (and I am not) you could make your own pizza dough.

Olive oil

Presidents Choice Tomato Pesto ( this is my new favourite pizza sauce/topping)

one small zucchini sliced thinly into rounds then halved

one green onion, diced

one plum tomato, thinly sliced

salt, pepper, basil, red chili pepper flakes or whatever you like

goat cheese

I like to do my pizza on the grill, but it was too late at night to be firing up the grill so I did it in the oven on my grill pan. It's basically a cookie sheet with holes in it. First this I do is heat the oven to 425, and put the grill pan in the oven to heat it up. While that is heating I brush the underside of the pre-cooked pizza crust or flat bread with olive oil. 

Heat up a skillet and when it is hot pour some olive oil in, and when that is hot, toss in the sliced zucchini with some salt and pepper.

Now the pizza grill pan should be good and hot, so you can put the crust in to warm and crisp up a bit on the bottom.

When the zucchini has softened a bit, sprinkle it with some basil and the diced green onion.

When the pizza crust has warmed up, take it out and spread some PC tomato pesto all over it., top that with some crumbled (more like mushed) goat cheese, then the zucchini/onion mixture, and top that with the sliced tomatoes. Pop that in the oven for a few minutes to warm the tomatoes and you are good to go.

Thanks for looking.

Enjoy!

I stole this recipe from a friend of mine and fellow recipe blogger Jacy . Check out her recipes here.. Everything I have tried of hers has been delicious so far.

... and I totally borrowed (stole) her picture as well... thanks Jacy! ;)

We made this the other night and everyone LOVED it.


1 store bought pizza crust. I used Presidents Choice flat bread, but the thin crust pizza crust or anything you like would be fine. We use pita's on occasion.
Olive oil
1 Tbsp butter
6oz mushrooms (whatever kind you like, we used crimini)
2 leeks, green tops removed
2 sprigs of thyme
Tomato pesto (I used PC Tomato Pesto)
Fresh mozzerella
1 plum tomato
Salt and pepper

You can attack this pizza a number of different ways: do it on the grill...do it in the oven (on a pizza stone, the back of a cookie sheet, a pizza pan, or right on the rack). I used my flat grill sheet for my BBQ. Its basically like a cookie sheet with lots of holes in it. I like my pizza crust a little crispy on the bottom, but not crunchy.

Crank the oven to 350, put in the stone.cookie sheet/pizza pan, whatever. Heat a skillet on the stove, adding a tbsp of both olive oil and butter when the pan is hot. Add sliced mushrooms (we like them sliced thinly) and sliced leeks to soften and brown. When they are almost done, strip the leaves off of the thyme sprigs and toss them in there as well.

Let me divert your attention to something you may or may not know...leeks can be dirty veggies, and just rinsing them under the tap isn't going to get all the sand out. Get a bowl of cold water and, as you chop the leeks, place them in the bowl to float. You might need to give them a swish to break up the rings because that's where the dirt and grit will be hiding. The leek slices will float on the top, and the grit will sink to the bottom. Scoop the ones off the top and throw them into the pan. Add a bit of salt, pepper, and the thyme leaves.

Ok, back to this pizza. While the mushrooms and leeks are browning, I pulled the hot pizza stone out of the oven, oiled the bottom of the prepared pizza crust, put it on the stone, and put it in the oven to warm.

Once the crust is warmed, pull it out of the oven and smear on some tomato pesto. Distribute the mushroom/leek mess over the pesto, add slices of roma tomato, cover with rounds of fresh mozzarella. Finish with a drizzle of olive oil (optional), salt and pepper, and slide back in the oven to melt the cheese.