Goat Cheese, Pesto and Zucchini Pizza

- Cornmeal
- 1 pound pizza dough, thawed if frozen
- ¼ cup plus 1 tablespoon pesto
- 1½ cups (6 ounces) shredded mozzarella cheese
- 2 small or 1 medium zucchini, sliced into ¼-inch rounds (about 1 cup)
- Fine sea salt or kosher salt and freshly ground pepper
- ½ cup (3 ounces) crumbled soft fresh goat cheese
- ¼ cup chopped fresh basil
Instructions:
When shopping for prepared pesto, the color offers a clue to the freshness of flavor: bright green is best. Look for the refrigerated tubs instead of jars.
- Set the rack in the lower third of the oven and preheat the oven to 450°F. Sprinkle some cornmeal (about 2 tablespoons) over the bottom of a large baking sheet or 12-inch round pizza pan.
- Stretch the dough with your fingers into a 12-by-10-inch rectangle (or 12-inch round) and place on the prepared baking sheet.
- Spread ¼ cup of pesto over the dough, leaving a border at the edges. Sprinkle the mozzarella evenly over the pesto. Arrange the zucchini rounds over the top of the mozzarella. Season the pizza with salt and pepper and sprinkle with the goat cheese. Transfer to the oven and bake until the edge of the crust is deep golden and the cheese is melted and bubbly, 15 to 20 minutes. Spoon the remaining pesto over the pizza and sprinkle with the chopped basil.