For this terrific combination, you’ll want to precook the vegetables sufficiently to release their excess liquid and then drain. This makes for a crisper crust.

Zucchini and Mushroom Pizza

Makes one 10-inch pizza

You will find both the pizza dough and the easy marinara sauce recipes in the Margherita Pizza recipe on this blog and also in my cookbook

1 Pizza Dough, page 139 of my cookbook and here on my blog
2 tablespoons olive oil plus more for brushing the crust
1 zucchini, sliced into thin rounds
½ teaspoon salt
6 mushrooms caps, halved and thinly sliced
½ onion, peeled, quartered, and thinly sliced
3 cloves garlic, peeled and thinly sliced
½ cup fontina cheese
½ cup mozzarella cheese
½ cup goat cheese
½ to ¾ cup Easy Marinara Sauce, page 140 of my cookbook and here on my blog

Directions

1. For best results, preheat oven to 500° for 30 to 40 minutes with the pizza stone in the oven.

2. Heat 1 tablespoon oil in small cast-iron or nonstick skillet until shimmering. Add zucchini and sprinkle with salt. Sauté until zucchini begins to brown. Remove with a slotted spoon, placing in a small bowl and leaving excess oil in pan. Add mushrooms to same pan and briefly sauté over medium-high heat until they just begin to release their liquid. Place in a small bowl. Add additional oil to the skillet if needed, then add onions. Slowly brown onions, using a fork to stir, until richly brown, about 12 minutes. Add garlic for the last minute or two of cooking. Remove to a bowl.

3. Shred fontina and mozzarella and place together in a bowl, tossing to combine. Crumble goat cheese into another bowl.

4. Roll out dough. Spread on marinara. Evenly distribute vegetables, leaving any excess liquid in the bowls. Sprinkle with cheeses. Bake approximately 20 minutes until crust is golden, checking the bottom for brown spots so it doesn’t burn. When done, brush edges with olive oil.

Photo: Lynn Donaldson