Pizza Provencal
Bring the flavors of the French countryside to your table with this delectable Pizza Provençal. This Mediterranean-inspired pizza features a crisp, golden crust topped with vibrant layers of thinly sliced tomatoes, zucchini, red onion, and briny Kalamata olives. Aromatic fresh herbs like thyme and rosemary, paired with the signature blend of Herbes de Provence, infuse every bite with rustic, Southern French charm. Creamy goat cheese and gooey mozzarella create a perfect harmony of textures and flavors, while a drizzle of olive oil adds a luscious finish. Ready in just 35 minutes, this pizza is a fresh, wholesome, and easy-to-make option for family dinners or casual entertaining. Serve it warm with a crisp green salad or a glass of your favorite white wine for a truly Provençal-inspired dining experience.
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Recipe Information
Ingredients
- 1 ball (about 12-inch size) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 2 medium, thinly sliced Tomatoes
- 1 small, thinly sliced into rounds Zucchini
- 1 small, thinly sliced Red onion
- 10 pieces, halved Kalamata olives
- 1 teaspoon Fresh thyme
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon Herbes de Provence
- 1 cup, shredded Mozzarella cheese
- 2 ounces, crumbled Goat cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
On a clean, lightly floured surface, roll out the pizza dough into a 12-inch round. If using store-bought dough, follow the package directions for handling.
Transfer the rolled-out dough to a sheet of parchment paper for easier handling.
Brush the surface of the dough with 1 tablespoon of olive oil, and sprinkle the minced garlic evenly over it.
Arrange the tomato slices, zucchini rounds, and red onion slices evenly across the surface of the dough, leaving a small border around the edges.
Scatter the halved Kalamata olives over the vegetables.
Sprinkle the fresh thyme, chopped rosemary, and Herbes de Provence evenly over the toppings.
Season the pizza with salt and black pepper to taste.
Top with shredded mozzarella cheese and crumbled goat cheese, ensuring an even distribution.
Drizzle the remaining 1 tablespoon of olive oil over the pizza toppings.
Carefully slide the parchment paper with the pizza onto a preheated pizza stone or a baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crisp, and the cheese is bubbling.
Remove the pizza from the oven, let it cool for 2-3 minutes, and then transfer to a cutting board.
Slice and serve warm, garnished with additional fresh thyme or rosemary if desired.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
