Just when I was making the garlicky twists, I realised that I didn’t really want to make those twists that end up being just plain dough at the edges. You know how the bread near the corner always turns out to have much lesser seasoning, herbs and cheese? You feel like you have to eat it with a straight face and pretend to enjoy it as much as the flavourful herb one? I’m sure you’re nodding along right now. Instead, I thought I’d just cut off the dough at the ends and use it up where it shines through instead of being a ho-hum twisty.
What I did was put together the dough that was leftover from the sides while I was making those incredible garlicky twist to make a zucchini and goat’s cheese pizza! I had seen this pizza on Smitten Kitchen when it was posted and when I was left with the scraps of dough, it so happened that I had some zucchini and goat’s cheese waiting for me in the fridge. And to top that I had some fresh basil that I’d grown a few months ago, now in full bloom (much thanks to Deeba, who sent me the seeds all the way from Gurgaon! =))
Fresh basil
Fresh basil
The pizza was so delicious. The herb filled dough and the fresh slivered basil made the cut for me. I can’t tell you how packed with flavour fresh herbs right from the pot can be. Had it not been for such happy coincidences I wouldn’t have made this pizza. But you shouldn’t wait for coincidences to get you to make this. Go on, make it and thank me later.
Zucchini and Goat’s Cheese Pizza
Adapted from: Smitten Kitchen
Yield: 1 10 inch pizza
Adapted from: Smitten Kitchen
Yield: 1 10 inch pizza
10oz / 300g pizza dough (add in your favourite herbs for a flavourful pizza crust)
4 oz / 113g goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced thinly
1/2 medium green zucchini, sliced thinly as well
Drizzle of olive oil
Salt and pepper to taste
- Preheat the oven to 450F/230C degrees. Roll your pizza dough into a thin 10 inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.
- With an offset spatula (more use than just icing cakes!) spread the cheese on the pizza dough. Sprinkle over salt and freshly ground pepper and scatter the fresh basil slivers over the cheese.
- Arrange the zucchini coins in concentric circles over the goat cheese spread, overlapping them (alternate their colors to make it look pretty!) Drizzle with olive oil and finish with more salt and freshly ground black pepper.
- Bake in preheated oven for 10 to 15 minutes, or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges.
- Transfer to plate, slice it up and share if you can.
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