{ Zucchini Pizza with Garlic Confit + Goat Cheese }

A pizza fitting for the first bites of summer– this baby is light, fresh and packed with flavour! Confit garlic simply means garlic cloves that have been slow cooked in oil, transforming them into succulent, delicate morsels (and imbibing the oil with a delicious garlicky flavour). Rich and delicious, it is the perfect base for this sliced summer vegetable pizza. Give it a try for yourself!

Thank you to local Edmonton food blogger Jessica Musslewhite for creating this delish recipe for our CSA members (and all you folks who follow along on the blog). Hope you are enjoying those garden fresh suppers!

Zucchini Pizza with Garlic Confit + Goat Cheese


Garlic Confit

  • 12 cloves fresh garlic, peeled
  • 1 1/2 cup olive oil


  • Your favourite store-bought or homemade pizza dough
  • Thinly sliced zucchini
  • Thinly sliced red onion
  • Goat cheese, crumbled
  • Salt


  • Make the garlic confit ahead of time by combining all ingredients in a small to medium saucepan and simmer on low heat, for approximately 30 minutes to an hour, until garlic is tender. You can store what you don’t use in the refrigerator for months to come and add amazing flavour to your favourite dishes.
  • To make the pizza, preheat your oven and pizza stone (or pizza oven if you have one) to 450°F. Stretch the pizza dough into a circle and place it on a floured pizza peel (make sure you can still move the dough around as you layer the pizza). Drizzle the dough with a loving amount of garlic confit oil and scatter garlic over the dough. Layer on prepared zucchini and onions and season with salt.