Summer so close...

Some weeks, regardless of my best intentions, I just can't seem to get into the kitchen long enough to create anything worth sharing. While not over worked or over committed--I just couldn't exactly get into the kitchen to do my thing. I tried a few things that need tweaking before sharing--ones worth checking back for (hopefully next week). An impromptu surprise party, late nights at work and a long day with D doing things around the house (including but not limited to being drenched in weed-b-gone) left little time for making meals ---I might have also insisted on an al fresco lunch by the water yesterday after my traumatic morning in lawn care. 

I did whip up this gem last night that will be a perfect way to use up all that summer squash that's just on the brink of taking over gardens everywhere for the next few months. (The ingredient list might look familiar, as I love love love these flavors as seen here and here).

 Summer Squash Pizza

• one ball of fresh pizza dough (check the deli section of your grocery store!)
• one medium zucchini, sliced super thin (I used the biggest side of a box grater)
• ~6 oz goat cheese
• 1/4c sun dried tomatoes
• 1 tbsp garlic powder
• 2 tbsp extra virgin olive oil
• salt & pepper
• 1/2 c balsamic vinegar *
• 1 tsp honey*

*optional balsamic reduction drizzle for a little extra special flavor and presentation (highly recommended! plus, who doesn't want to say 'summer squash pizza with balsamic reduction' ? SO fancy)

Preheat your oven to 500 degrees. Meanwhile, in a small saute pan heat 1 tbsp olive oil over medium heat. Add the thinly sliced zucchini and season with salt & pepper. Cook for 5-8 minutes until tender crisp (so cooked a little bit, but still has some crunch).

Stretch your dough out onto a pan , round or rectangular and drizzle with remaining 1 tbsp of extra virgin olive oil. Sprinkle on the garlic powder and bake for about 5 minutes. Remove the crust from the oven and top with the zucchini and crumbled goat cheese. Bake again for 5 minutes.

Remove the pizza from the oven and top with the sun dried tomatoes. Reduce the oven temperature to 400 degrees and bake 2-3 more minutes until crust is golden and the cheese is just starting to brown.

*balsamic reduction:

In a small saucepan combine the vinegar and honey. Heat over medium heat, whisking occasionally until the liquid reduces down to 1/4 cup (or the vinegar can coat the back of a spoon). This takes about 10 minutes.  Use as a drizzle over the pizza.

Our view from lunch down at the beach. It was the perfect afternoon for eating outside and relaxing. We sipped on lemonade & shared lemon pepper curly fries. I had a soft shell crab sandwich and D had a basket of fried oysters.  Follow me on instagram @ktvcox