Friday, March 27, 2015

Zucchini Ricotta Pesto Pizza

Super delicious combo! A must try.
 (makes 2 pizza's)
1 batch of homemade pan crust pizza dough
2 zucchinis, sliced
whole milk ricotta cheese
shredded mozzarella cheese
shredded Italian blend cheese 
pesto sauce
for sprinkling:
crushed red pepper flakes
fresh basil
Prepare the dough as instructed in the link above. Slice the zucchini and sauté in a little olive oil. Let cool.
For the first pizza: Spread the pesto (leave a half inch border for the crust and brush this part with olive oil.) Sprinkle the shredded mozzarella and the Italian blend cheese. Next, add several dollops, flattened, of ricotta cheese. Add the cooked zucchini slices.  
Preheat oven to 500 degrees. Bake for 12-20 minutes. Remove the pizza and transfer to a cutting board. Let rest for 5 minutes before slicing into wedges. Sprinkle with crushed red pepper flakes and fresh basil.  Make the second pizza. 

Source: daliasdelights original inspired from a pizzeria in California. Thanks Sis!
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