Food and wine pairings

The Springtime Table

Pizza Bianca with zucchini and goat’s cheese

Pizza Bianca with zucchini and goat’s cheese

For 4 people


70 min


20 min


Goat's cheese and white Bordeaux: a classic combination! The smoky aromas due to aging in wooden casks give this white wine extra 'lift'. Graves Blanc is an obvious choice for a marvelous combination!


Fine tannins and lively fruit come together with the fresh, tangy goat's cheese for a perfect pairing. Pay particular attention to the ethereal hint of thyme!


For the pizza dough:
500g of flour (type 00)
40g of fresh yeast
1 teaspoon of sugar
300ml of water (warm)
3 tablespoons of olive oil
1 teaspoon of salt

For the toppings:
600g of yellow squash and zucchini
2 tablespoons of olive oil
1 clove of garlic
1 bunch of thyme
400g of fresh goat's cheese
50g of hard goat's cheese
Salt and pepper


To make the pizza dough, place the flour and 1 teaspoon of salt into a large bowl. Dissolve the yeast in 300 ml of warm water with 1 teaspoon of sugar. Make a well in the flour and pour in the water. Allow to stand for 10 minutes, add the olive oil and knead everything together with the dough hook to form a smooth dough. Cover and leave in a warm place for approximately 40 - 60 minutes. Remove the dough from the bowl, knead it through again and divide it into 4 portions. Allow it to stand again for 10 minutes. Preheat the oven to 230°C (bottom heat). Roll out the pizza dough on a floured work surface and divide it between two baking trays.

In the meantime, stir the fresh goat's cheese until it is creamy and then season to taste. Detach the thyme leaves and mix them into the goat's cheese. Spread the goat's cheese on top of the pizza base. Wash the zucchini and cut into slices. Heat the olive oil in a frying pan and sauté the garlic. Add the zucchini and stir together briefly. Season and arrange the zucchini slices over the pizza. Grate the hard goat's cheese on top, then salt and pepper. Bake in a pre-heated oven for approximately 15 - 20 minutes until crispy.


Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.

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