On a sun-drenched afternoon, my friends and I gathered for a cookout, the vibrant hues of summer coloring our surroundings. Inspired by the bountiful harvest of my garden, I decided to create a pizza that encapsulated the essence of fresh, seasonal ingredients. The aroma of roasted vegetables mingled with the tangy notes of goat cheese, and with every slice, laughter echoed, reminding me that great food is always best enjoyed in good company.
Ingredients
– 1 pre-made pizza dough
– 1 cup cherry tomatoes, halved
– 1 zucchini, thinly sliced
– 1 red bell pepper, sliced
– 1 small red onion, thinly sliced
– 3 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 ounces goat cheese, crumbled
– 1 cup fresh arugula
– Balsamic glaze, for drizzling
Instructions
Begin by preheating your oven to 475°F (245°C). This high heat is essential for achieving that perfect crust. While the oven heats, prepare your vegetables. In a large bowl, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper, then toss until everything is well coated.
Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the oven for about 15-20 minutes, or until they are caramelized and tender, stirring halfway through to ensure even cooking.
While the vegetables roast, roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or a baking sheet lined with parchment paper.
Once the vegetables are ready, remove them from the oven and let them cool slightly. Meanwhile, spread a thin layer of olive oil over the pizza dough to enhance the flavor and prevent sogginess.
Next, arrange the roasted vegetables over the dough, followed by crumbling the goat cheese on top. This cheese will melt beautifully and add a creamy richness to the pizza.
Bake the pizza in the preheated oven for approximately 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
As the pizza bakes, prepare the arugula. You can toss it lightly with a drizzle of olive oil and a pinch of salt if you wish.
Once the pizza is done, remove it from the oven and allow it to cool for a minute. Top it with the fresh arugula, and finish with a generous drizzle of balsamic glaze for a sweet and tangy kick.
Slice, serve, and watch as your friends gather around, eager for a taste of this garden-inspired delight, where each bite bursts with the flavors of summer.