Zucchini-Goat Cheese Pizza

Zucchini-Goat Cheese Pizza requires approximately 45 minutes from start to finish. One portion of this dish contains approximately 45g of protein, 66g of fat, and a total of 1288 calories. For $7.33 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 1. 1835 people have tried and liked this recipe. This recipe from Vegetarian Times requires garlic, tomato paste, olive oil, and olive oil. It works well as a pricey main course. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns an excellent spoonacular score of 99%. Try Lemony Zucchini Goat Cheese Pizza, Zucchini Goat Cheese Pizza + Giveaway, and Sundried Tomato and Zucchini Pizza with Goat Cheese #SundaySupper for similar recipes.

Servings: 1

 

Ingredients:

2 cloves garlic, minced (2 tsp.)

1 3.5-oz. log goat cheese, thinly sliced or roughly chopped

2 Tbs. olive oil, divided

2 tsp. olive oil

2 Tbs. finely minced onion

2 tsp. dried oregano

1 small red bell pepper, cut into rings

½ tsp. red wine or red wine vinegar

8 oz. (½ pkg.) prepared refrigerated pizza dough

1 6-oz. can no-salt-added tomato paste

1 zucchini, peeled into thin strips

Equipment:

oven

baking sheet

frying pan

bowl

Cooking instruction summary:

1. To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.2. To make Sauce: Stir together all ingredients with fork in small bowl.3. Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, 
top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.

 

Step by step:


1. To make Pizza: Preheat oven to 450°F.

2. Brush large baking sheet or pizza pan with 1 Tbs. oil.

3. Spread pizza dough in prepared pan.

4. To make Sauce: Stir together all ingredients with fork in small bowl.

5. Spread Sauce on dough. Top with half of goat cheese.

6. Spread zucchini strips over goat cheese, 
top with bell pepper rings, then remaining goat cheese.

7. Drizzle with remaining 1 Tbs. oil.

8. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.


Nutrition Information:

Quickview
1287k Calories
44g Protein
65g Total Fat
141g Carbs
58% Health Score
Limit These
Calories
1287k
64%

Fat
65g
101%

  Saturated Fat
21g
134%

Carbohydrates
141g
47%

  Sugar
42g
47%

Cholesterol
45mg
15%

Sodium
3144mg
137%

Get Enough Of These
Protein
44g
89%

Vitamin C
170mg
206%

Vitamin A
6362IU
127%

Vitamin E
14mg
97%

Iron
14mg
80%

Copper
1mg
75%

Potassium
2496mg
71%

Vitamin K
68µg
65%

Vitamin B6
1mg
63%

Manganese
1mg
63%

Fiber
14g
59%

Vitamin B2
0.91mg
53%

Phosphorus
506mg
51%

Vitamin B3
7mg
37%

Magnesium
140mg
35%

Folate
122µg
31%

Calcium
283mg
28%

Vitamin B1
0.32mg
22%

Zinc
2mg
20%

Selenium
13µg
19%

Vitamin B5
1mg
16%

Vitamin B12
0.19µg
3%

Vitamin D
0.4µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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