pizzaschettas

I had been planning to make a pizza with goat cheese and squash last week, inspired by SmittenKitchen but never had time. Still hoping to get my dough making practice in, {still overcoming that aforementioned fear of yeast} I conjured up a way to turn the pizza into an appetizer for our Friday night dinner guests. I decided to further flavor the squash with butter and sugar, reminiscent of my grandma's "squash" that I loved, though it was probably more butter and sugar than squash.
Roaming through the store, I encountered my friend brie and knew I must take action. Brie is heaven on earth. Seriously. So I decided to try out brie as well and think I found some pretty good toppings to "compliment the flavors," if you will. Check it out, they turned out really good and were pretty fun too.
One more thing. If you've never ventured into the realm of exiting cheeses, it's really so very worth it. Proof that there's a God who wants us to enjoy life and eat good food. In my opinion, good cheese is truely a manifestation of heaven on this fallen rock. They may be expensive, but since they're so flavorful and textured and rich and all that great stuff, you really only need to eat and serve and savor them in small portions. Your guests won't expect to be served a plateful of brie, but it's amazing how a tablespoon or less of good cheese can make anyone say whoa, heaven has come to earth, please invite me over for dinner more and I don't care what you make me eat after this because that made my night.

Or maybe that's just me.....

It's possible.

goat cheese & sugared squash pizzaschettas
INGREDIENTS
half of this prepared and risen pizza dough, or about 1 1/2 cup (12oz) pizza dough
1/4 cup soft goat cheese
2 teaspoons lemon juice
1/4 cup very thinly sliced and quartered yellow zucchini squash
2/3 tablespoon butter
2-3 tablespoons sugar
DIRECTIONS
Oven to 450. {note} I used goat cheese with the lemon already in it. Found at HEB. Combine lemon and goat cheese. Rub both sides of squash slices with butter and toss with sugar. Or, in small, microwave safe bowl, melt butter. Mix in sugar. Add squash slices and stir, coating evenly in sugar and butter.

Roll out pizza dough to about 1/4 of an inch thick, cut with small biscuit cutter into circles about 3 inches in diameter. Stretch them with your fingers to help them keep their shape and thinness and place on pizza stone or pan. Generously spread about a tablespoon of cheese on each dough circle, leaving a little "crust." Top with one to three squash slices, depending on how many fit.

Bake 10 minutes or until dough begins to brown.

brie & toasted pecans pizzaschettas
INGREDIENTS
1/2 of this prepared and risen pizza dough, or about 1 1/2 cup (12oz) pizza dough
8-10 oz softened brie cheese {heeeaaavenn. do you hear the angels singing?}
1/4 cup chopped raw pecans
chipotle raspberry dressing
DIRECTIONS
Oven to 450. Roll out pizza dough to about 1/4 of an inch thick, cut with small biscuit cutter into circles about 3 inches in diameter. Stretch them with your fingers to help them keep their shape and thinness and place on pizza stone or pan.

Top each round generously with about a tablespoon of cheese. I flattened a chunk of cheese in my fingers then pressed it into the dough, helping keep the dough flat as well, but still leaving a "crust" of dough. Then I topped the flattened piece with another, more thick chuck right in the middle. Place as many pecans on top as fit.

Bake for 10 minutes, or until dough is browned and looks like pizza crust. Can be baked a longside the goat cheese ones on the same pan, if you're making both types, While still warm, top with a few more little chunks of brie. Once cool, top with a teaspoon or two of chipotle raspberry dressing {a little bit goes a long way} or place dressing on the side with a spoon for self service.... Some weirdos like my husband claim to dislike this stuff.

That's the only picture I got of the brie ones with the raspberry chipotle. Please excuse the fact that half of it is missing.