Zucchini Ricotta Pesto Pizza

 

Super delicious combo! A must try.

 

Ingredients:

 (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

 

Directions:

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!