The latest recipe from the MNCOME kitchen is a test drive of a zucchini and goat cheese pizza (recipe courtesy of the Vegetarian Times). We chose this recipe because pizza is a favorite, but all the cheese and oil can make it heavy and full of calories.

This version, which uses only goat cheese, and has sliced vegetables, is lightweight yet delicious. We substituted flatbread from I Nonni’s deli, Buon Giorno (on Highway 13 in Lilydale) for the pizza dough in the ingredient list to lighten the meal even more without sacrificing any flavor. The best part, though, is that it takes less than 30 minutes to prepare and cook 3-4 flatbread pizzas! You can whip up dinner and still have time to relax this weekend.

Ingredient note: we doubled everything to be able to make the 3-4 flatbread pizzas. You will get 1 pizza or 2 flatbread pizzas with the amounts listed below.


  • 2 Tbs. olive oil, divided
  • 8 oz. (½ pkg.) prepared refrigerated pizza dough
  • 1 3.5-oz. log goat cheese, thinly sliced or roughly chopped
  • 1 zucchini, peeled into thin strips
  • 1 small red bell pepper, cut into rings


  • 1 6-oz. can no-salt-added tomato paste
  • 2 Tbs. finely minced onion
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. dried oregano
  • 2 tsp. olive oil
  • ½ tsp. red wine or red wine vinegar

1. To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.

2. To make Sauce: Stir together all ingredients with fork in small bowl.

3. Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, 
top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes (if using flatbread, about 5 minutes or until edges are browned), or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.


Zucchini and goat cheese pizza, different angle. Photo by Beth Blaha