zucchini, chèvre and walnut pizza with balsamic glaze
I’m home!!! And so relieved. It’s funny how the stress and general sense of discomfort that I felt being away from home faded after a while and I stopped noticing it so much. Maybe its the fresh air, but now that I’m back it feels like I can breathe again.
I've been playing around with sourdough for a few months now. It can be daunting and it requires a lot of care, kind of like a pet made of flour, water and yeast. After making/maintaining my own starter and a few loaves of bread I wanted to try out pizza dough. I followed this YouTube video and I suggest you do too if you decide to go the sourdough route. That being said, feel free to use regular dough made with dry yeast as a base for this pizza.
This pizza is a crowd pleaser - everything works together so well. The caramelization on the zucchini, toasted nutty flavour, creamy chèvre and sweet glaze complement one another perfectly. It’s also pretty straightforward, the only tricky part is the timing on the balsamic glaze: make it about 3-4 minutes before your pizza is done so that its not too thick to drizzle overtop.
zucchini, walnut and chèvre pizza with balsamic glaze
makes 1 large pizza
pizza dough for 1 large pizza
1 medium zucchini, sliced into 1/2 inch thick semi-circles
1 tbsp olive oil
1/4 cup toasted walnuts
1/4 cup chèvre
salt + pepper
2 tbsp balsamic vinegar
2 tbsp maple syrup
Make the sourdough crust the night before following this recipe (or use regular pizza dough or store-bought dough). Have dough at room temperature for at least 90 minutes before you start to work with it.
Preheat the oven to 400°F and line a baking sheet with parchment.
Heat 1 tbsp olive oil in a sauce pan over medium-low heat. Once hot, add the zucchini and cook for about 5-7 minutes, flipping halfway, until caramelized and softened. Season with salt and pepper and remove from heat.
Gently stretch/roll out the crust until it is about 1/4 inch thick. Transfer the crust to the baking sheet. Brush the crust with olive oil and top with cooked zucchini, chèvre, salt and pepper.
Place the pizza in the oven for 15-20 minutes until crust is cooked through and golden at the edges. Add walnuts after removing it from the oven.
While pizza is almost ready to come out of the oven, make the balsamic reduction. Add balsamic vinegar and maple syrup to a sauce pan over medium heat, allow the mixture to bubble then reduce heat to low and simmer until thickened and reduced, about 3 minutes. It will thicken quickly once off the heat, so after removing your pizza from the oven quickly drizzle the glaze overtop with a spoon and serve immediately.