Pizza with Goat Cheese and Zucchini

This recipe was from a cookbook I was trying to get rid of. So I took a photo of the recipe since it sounded good, and then donated the book. Too bad I only took a photo of the ingredients list and crust instructions, and not the entire recipe...so Doug and I pieced together how we think the pizza should be built. All in all we think we guessed well, but that didn't make the recipe any better either. 

Neapolitan Pizza crust (need a half batch for this recipe)

• 1 1/2 tsp active dry yeast
• 1/4 cup lukewarm water
• 1 1/2 tsp olive oil
• 1/2 cup cold water
• 1 2/3 cup unbleached all-purpose flour, plus extra for kneading
• 3/4 tsp salt

Topping

• 2 Tbsp extra-virgin olive oil, plus extra for drizzling
• 1 small zucchini trimmed and cut into thin julienne strips
• 1 leek, white part only, carefully rinsed and thinly sliced crosswise
• 1 clove garlic, minced
• salt and pepper
• all-purpose plain flour for dusting
• 1/4 lb fresh goat cheese
• 1 tsp dried oregano
• juice of 1/2 lemon

Make the pizza dough. In a large bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes. Divide the dough into two equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed on the recipe.

Preheat oven to 425 degrees. Mix olive oil, zucchini, leek, and garlic in a bowl. Toss with salt, pepper, and oregano. Stretch dough to a 9 inch round. Top dough with veggie mixture and crumble cheese on top. Place pizza on a stone and bake for 15-17 minutes.

NOTES: So I already told you we were sort of guessing on how to put the ingredients together on this one. I think we guessed correctly, but I won't be making this pizza again. It just tasted like cheese. Cheese and oregano. You wouldn't think that would be bad on a pizza, and I love goat cheese with the rest of them. But I'd suggest less oregano and more black pepper to start.

Also, my dough looked kind of dry when I went back to it after it rose, but Doug and I smooshed it back together and it was fine. 

Serves 4

Prep Time: 30 minutes plus rising time on dough

Total Time: 1 hour, 45 minutes including various risings and sitting time

Recipe from The Little Guides Pizzas cookbook