The idea for this recipe originated from this party snack recipe of Zucchini bites with goat cheese and harissa. Because nobody has the time to make something this intricate for dinner. I decided to add some carbs (yes, I do love carbs) and call it pizza. Using a corn tortilla cuts a lot of the calories that you normally find in a pizza and makes an easy gluten-free alternative.
Ingredients (For 2 pizzas):
Pizza:
– 1 Zucchini
– 2 Corn tortillas
– Cayenne pepper
– Himalayan salt (or any other salt will do)
– Freshly ground pepper
– 1 Tomato, seeds removed and diced
– Optional: Salad
Goat Cheese Spread:
– Soft goat cheese
– 1/2 Teaspoon harissa
– Juice of half a lime
– Zest of a lime
– Pepper and salt
– 1/2 Clove of garlic; grated or finely sliced
Start out by preparing your zucchini for grilling. When grilling it’s important that your grill pan has enough time to preheat (dry without any oil) on the highest heat. Cut the zucchini in horizontal slices all the way down the end with about a 1/2 cm width. Season the slices with salt, pepper and cayenne pepper. Start grilling the zucchini in the grill pan and make sure you get a nice char-effect. This might take a while but you can take care of the rest while the zucchini is grilling.
For the goat cheese spread, mix the goat cheese with the harissa, lemon zest and juice, pepper and salt and the garlic. Spread the spread on your corn tortilla until you have a thin spread. Layer with the tomato and pieces of the grilled zucchini. Place the tortilla in the oven for about 10 minutes or until the edges are nice and brown on 200°C. I like topping mine with fresh lettuce mix.
