Zucchini Pizza with Garlic Confit and Goat Cheese
It’s that time of year for some delicious Grey Arrow Farm veggies and summertime recipes!
A pizza fitting for the first bites of summer. Light, fresh and packed with flavour! Umami from the garlic confit paired with thinly sliced zucchini and finished with the tangy flavour of goat cheese makes for a scrumptious pizza.
Zucchini Pizza with Garlic Confit and Goat Cheese
Garlic Confit
12 cloves of fresh garlic, peeled
1 ½ cups olive oil
Pizza
Your favourite store-bought or homemade pizza dough
Thinly sliced zucchini
Thinly sliced red onion
Goat cheese, crumbled
Salt
Make the garlic confit ahead of time by combining all ingredients in a small to medium saucepan and simmer on low heat, for approximately 30 minutes to an hour, until garlic is tender. You can store what you don’t use in the refrigerator for months to come and add amazing flavour to your favourite dishes.
To make the pizza, preheat your oven and pizza stone (or pizza oven if you have one) to 450°F. Stretch the pizza dough into a circle and place it on a floured pizza peel (make sure you can still move the dough around as you layer the pizza). Drizzle the dough with a loving amount of garlic confit oil and scatter garlic over the dough. Layer on prepared zucchini and onions and season with salt.
