Roasted Corn, Zucchini, and Goat Cheese Pita Pizza

I kind of have a thing for goat cheese.

No matter what I’m in the mood for, if I see something on a menu with goat cheese, it automatically gets my attention and an 85% chance I’m getting it. It doesn’t even matter what it’s with. Goat cheese on a burger? Done. Goat cheese in pasta? Sold. Goat cheese stuffed in dates? Yum. I. Love. Goat cheese.

As a side note, I was having a conversation with someone a little bit ago about how we generalize cheese so much. Goat cheese is a pretty blanket term for a ton of various cheeses made with goat’s milk. The same goes for Swiss. I mean, yeah, we automatically think of the stuff with the holes in it, but there a lot of Swiss cheeses. Cheddars? Same boat. It’s kind of funny and sad all at the same time. That said, I’ll gladly get to know each and every cheese just to educate myself on the varieties. Bring it on.

I have no shame in admitting I made this pita pizza purely as a vehicle for said goat cheese. I went to the store for it specifically. It helps that I had two leftover pitas sitting in the fridge from the last round of hummus, but I’m sure I would have done something else otherwise.

Have you ever made pizza on a pita? It’s kind of cheating, and it’s kind of awesome. I’m pretty sure awesome is a greater part of it so don’t let your conscience weigh on you too much. I used the grill to toast the bottom of the pita. Depending on how long you grill it, it yields a delightful pita chip quality. You then remove it, flip it, top the grilled part as you see fit, and return it to the grill for another short time. And by short, I mean really, really short. The grill isn’t very forgiving sometimes, so plan on being very available while the “pizza” is on there if you go that route. You could totally bake it, too. It’s probably the safer route.

Ingredients

• 2 whole wheat pitas
• 1 tablespoon olive oil
• 1/2 teaspoon oregano
• 1 teaspoon lemon pepper seasoning
• 1 small zucchini, small dice
• 1 ear of corn, kernals cut from the cob
• 1oz+ goat cheese

Preparation

Preheat grill to medium [approx. 400º], and if you have the ability, turn off the middle burner and leave the other ones outside to give the pizza a burn-free zone. In a bowl, toss the zucchini and corn in olive oil and the lemon pepper seasoning. Spread it out over a cookie sheet with a Silpat, parchment, or aluminum foil. Place it on the grill, stirring every few minutes to keep it from burning.

Once the zucchini and corn have taken on a nice char, approx.15 minutes or so, remove from the grill. You’ll probably have more veggies than pita, and I was totally okay with that. Pre-dinner snack? Perfect.

Place the pitas on the grill for a minute or two. Remove it from the grill, and brush the grilled side with olive oil and top with oregano. Top with the zucchini and corn mixture. Break off small dollops of goat cheese evenly over the pizza. Alternatively, you could spread it on over the pita and then top it with vegetables, but I wanted bursts of goat cheese. Place the ungrilled side of the pita back onto the grill and heat until crispy, another minute or two.

Allow to cool before eating.

Serves 1 generously