About the Recipe
4 ounces soft goat cheese
1/4 cup milk
1 tablespoon fresh chopped herbs such as rosemary, thyme and/or basil, plus more for garnish
1/2 teaspoon black pepper, divided
1 small zucchini, cut into 1-inch pieces
1/2 small eggplant, cut into 1-inch pieces
2 small tomatoes, cut into 1-inch pieces
1 medium bell pepper, cut into 1-inch pieces
1 large clove garlic, crushed
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 tablespoon red wine vinegar
1 pound homemade or store-bought pizza dough
Combine goat cheese and milk in a mini food processor. Process until smooth. Add herbs and 1/4 teaspoon black pepper and pulse to combine. Set aside.
Position oven racks on bottom and center of oven. Place a pizza stone on the bottom rack. Preheat oven to 425 degrees F. Toss zucchini, eggplant, tomato bell pepper and garlic with olive oil, salt and the remaining 1/4 teaspoon pepper. Spread in an even layer on a baking sheet and roast on the center rack until golden brown, stirring once halfway through roasting; 20 minutes. Remove from oven, drizzle with red wine vinegar, stir gently to coat and set aside.
Increase oven to 450 degrees F. Move pizza stone to center rack. Roll pizza dough into a 14-inch circle on a lightly floured surface. Transfer dough to the heated stone and bake 5 mins. Remove from oven, top with goat cheese spread then veggies. Return to oven and bake until the crust is golden brown and crispy, about 7 minutes more. Garnish with more herbs if desired.