Vegetable Pizzas with Goat Cheese
Yields: 2 (10-inch) pizzas
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 1⅓ cups diced red bell pepper
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pizza Dough (recipe follows)
  • 1 cup whole-milk ricotta cheese, divided
  • ¾ cup shredded whole-milk mozzarella cheese, divided
  • 4 ounces goat cheese, crumbled and divided
  • 1 cup fresh corn kernels , divided
  • 2 cups lightly packed fresh arugula, divided
  • Garnish: olive oil, ground black pepper, fresh thyme
Instructions
  1. Preheat oven to 450°.
  2. In a medium cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat. Add bell pepper; cook until softened, about 3 minutes. Remove bell pepper using 
a slotted spoon, and place on paper towels; set aside.
  3. Add zucchini, squash, and thyme to skillet; cook until softened, about 3 minutes. Add garlic, salt, and pepper; 
cook for 1 minute. Remove from heat.
  4. Brush a 12-inch cast-iron grill pan with 1 tablespoon canola oil. Heat over medium-high heat until hot.
  5. On a lightly floured surface, divide Pizza Dough in half. Roll each half into a 10-inch circle. Carefully place one portion of dough onto hot grill pan. (Fold dough over a rolling pin to transfer to grill pan, if needed.)
  6. Cook until grill marks form on bottom of crust, about 2 minutes. Turn crust over. Remove from heat. Spread half of ricotta onto crust. Arrange half of zucchini mixture over ricotta. Sprinkle with half of mozzarella and half of goat cheese.
  7. Bake in grill pan until cheese is melted, about 
10 minutes. Remove from oven. Sprinkle with half of corn, half of arugula, and half of reserved bell pepper. Repeat with remaining 1 tablespoon canola oil, dough, ricotta, zucchini mixture, mozzarella, goat cheese, corn, arugula, and bell pepper. Garnish with olive oil, pepper, and thyme, if desired. 1
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/vegetable-pizzas-goat-cheese/