Vegetable Pizzas with Goat Cheese
Yields: 2 (10-inch) pizzas
- 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
- Preheat oven to 450°.
- 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.
- 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.
- Brush a 12-inch cast-iron grill pan with 1 tablespoon canola oil. Heat over medium-high heat until hot.
- 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.)
- 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.
- 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
Yields: 2 (10-Inch) Pizzas
- 1⅓ cups warm water (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 1 teaspoon sugar
- 3¼ cups all-purpose flour, divided
- 2 tablespoons plain yellow cornmeal
- 5 teaspoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt
- In a large bowl, stir together 1⅓ cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
- Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands. Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.