Summertime Zucchini Ricotta Pizza

4 Servings
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Ingredients

  • 1 1/2 cups red cherry tomatoes, halved
  • 1 1/2 cups yellow cherry tomatoes, halved
  • 1 tablespoon canola oil, divided
  • Salt and pepper to taste
  • 1 12- to 13-inch pizza crust
  • 1/4 teaspoon kosher salt
  • 3/4 cup part-skim ricotta cheese
  • 3 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh mint
  • 1 garlic clove, finely chopped
  • 1 medium zucchini, peeled into ribbons
  • 2 ounces crumbled feta cheese

Directions

  1. Options for pizza crust: Homemade, refrigerated or packaged mix. Do not use pre-baked packaged crusts.
  2. Heat oven to 450°F. Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Sprinkle lightly with salt and pepper. Bake for 10 minutes.
  3. Place a round pizza pan in the oven and allow it heat up while you roll the dough. Roll dough into a 12- or 13-inch circle on a large piece of parchment paper. Pierce with a fork. Place on the heated pizza pan and bake for 5 minutes.
  4. Combine 1/4 teaspoon salt, ricotta cheese, basil, mint and garlic. Spread on dough, leaving a 1/2 inch border. Combine zucchini ribbons with 1 1/2 teaspoons canola oil, arrange on pizza. Sprinkle with feta. Return to oven and bake 10 minutes. Top with tomatoes; bake for 5 minutes.
  5. Cut into 8 wedges.

https://www.cutco.com/learn/summertime-zucchini-ricotta-pizza