Grilled Goat Cheese and Summer Vegetable Pizzettes
Light but filling, vegetable pizzettes are sophisticated enough to make when company comes around, but casual enough to be savored at long, leisurely al fresco dinner.
4 oz soft goat cheese
1 tablespoon dried Herbes de Provence
Zest of one lemon
1 medium fennel bulb
1 small red onion
1 large zucchini
1 large yellow squash
⅓ cup extra virgin olive oil
1 large package flatbread, naan, or pita
Coarse sea salt
Preheat grill to high.
Soften goat cheese by leaving out at room temperature, or gently heating in the microwave in 30 second increments. Add the Herbes de Provence and lemon zest, and beat well. Set aside.
French the fennel bulb and red onion into moderately thin strips; slice the zucchini and yellow squash into ½” thick discs. Toss with olive oil and an ample amount of freshly cracked black pepper. Grill vegetables until richly caramelized, about 4 minutes per side.
Spread goat cheese mixture evenly on flat bread, then arrange grilled vegetables on top. Place flatbreads on grills, cover and then reduce heat to medium. Cook for 3-5 minutes until bread is crispy and cheese is melted. Lastly, lightly sprinkle with coarse sea salt and cut into pieces. Serve immediately.
Suggested Wine Pairing: Domaine Pascal Balland, Sancerre Blanc ($16)
Check out our Paired Recipe video here where we show you how these delicious pizzettes are made!
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.