Zucchini, Chèvre and Walnut Pizza with Balsamic Glaze

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

Balsamic glaze:

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.