Zucchini Ricotta Pizza
Pizza Crust (from Mario Batali)
1 C tepid water
3 T extra virgin olive oil
2 t sugar
1 1/2 T kosher salt
3 C all purpose flour
1 1/2 t active dry yeast
Stir the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret).
Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Brush the top of the dough with oil, place in oiled bowl and cover with plastic wrap. Set aside to rise at room temperature until doubled, about 45 minutes.
Zucchini Ricotta Pizza (from the healthy maven)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 8 ounces mozzarella, sliced
- 4 ounces ricotta
- 1 small zucchini, sliced
- 1/4-1/2 cup fresh basil, chopped
- salt and pepper, to taste
- optional: red pepper flakes
Preheat Oven to 450.
Spread the dough out onto a greased cookie sheet. Drizzle with olive oil and scatter garlic over top. Then sprinkle grated or place sliced mozzarella on top. Put the ricotta on by scooping and smearing it onto the pizza crust, a couple tablespoons at a time. Layer on sliced zucchini.
Bake on bottom rack for 10 minutes, move to the top and bake for an additional 10 minutes. (Watch closely as ovens vary).
Sprinkle on basil, salt and pepper and red pepper flakes after it is done. I also liked it with a sprinkling of parmesan on top.