Zucchini & Squash Goat Cheese Pizza

Every time a window popped open on my well-loved laptop this Smitten Kitchen recipe appeared; at least it felt that way. Friends emailed, facebooked, tweeted. I resisted. For a little while. But with its pretty yellow & green concentric circles, (or rows as the case may be) this pizza looked so fresh & fitting for a muggy summer night I finally caved. With a bottle of crisp wine & a green salad, quite the yummy little meal was made. So, if you didn't catch it on the first go round, here's another little reminder.

Zucchini & Squash Goat Cheese Pizza, for 4 - 6

adapted from Smitten Kitchen

1 prepared pizza crust

6 tbsp. goat cheese, softened

1/2 medium zucchini, sliced in thin rounds

1/2 medium squashed, sliced in thin rounds

1/2 tbsp. coarse sea salt

1 lemon, zested & juiced

6 - 8 basil leaves, coarsely chopped

drizzle of olive oil

flour for dusting

salt to taste

pepper to taste

Preheat your oven to 450F. Roll your pizza dough into a thin rectangle & lay it on a tray or stone that has been dusted lightly with flour.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your squash & zucchini rounds over the goat cheese spread, overlapping them slightly & alternating colors if you like. Squeeze the juice of the second half of your lemon on top of you pizza, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake for 10 to 15 minutes or until the edges of your pizza are golden brown. If you like, serve with a simple green salad & a crisp glass of white wine.