Since father works graveyard,
and is out of the house before supper Sunday through Tuesday evenings
I always use these days to cook
for mother and I.
Tonight I was inspired by SmittenKitchen
and whipped up a thin crusted goat cheese and zucchini pizza
paired with a fresh spinach and strawberry salad.
Delectable, if I do say so myself!
Goat Cheese and Zucchini Pizza
(adapted from the Lemony Zucchini Goat Cheese Pizza recipe on smittenkitchen.com)
1 1/2 c. flour
1 t. salt
1 t. active dry yeast
3/4 c. warm water
1 T. olive oil
Mix flour, salt, and yeast in a medium bowl.
Add oil and half of the water, mixing well.
Continue to add water by tablespoonfuls mixing until a sticky (but not watery) ball forms.
(You may not need all of the water.)
Knead the dough for a minuet or two or three.
(I find it helps to spray non-stick vegetable oil on my hands before this step to help prevent the dough from sticking.)
Place dough ball back in the mixing bowl, cover with plastic wrap, and let it rise for an hour or so.
I infused my crust with fresh basil, thyme, and oregano to give the pizza a little extra something!
4-5 fresh basil leaves, coarsely chopped
4 oz. goat cheese, at room temperature
1 small yellow summer squash, sliced very thin
1 small zucchini, sliced very thin
salt and pepper
Preheat oven to 450 degrees.
Lightly coat a baking sheet or pizza stone with olive oil and sprinkle with cornmeal.
Roll out pizza dough to make a 10-12 inch crust. It should be pretty thin.
Evenly spread the cheese on top of the crust.
Sprinkle with salt, pepper, and fresh basil.
Arrange zucchini and squash in alternating concentric circles, slightly overlapping.
Drizzle with olive oil and a little more salt and pepper.
Bake for 12-17 minuets, until crust is golden brown and the veggies begin to curl up around the edges.
Happy Chick Eats! Oh Happy Life!