|Photo: My Kitchen Addiction|
Source: My Kitchen Addiction
Wine Pairing: Cupcake 2011 Chardonnay
Yield: Makes one 10-inch pizza
1 teaspoon extra virgin olive oil
Pizza dough for one 10-inch pizza
1/2 cup pesto
(I used leftover garlic scape pesto)
1/2 cup ricotta cheese
1 medium green zucchini
1 medium golden zucchini
1/2 cup shredded mozzarella cheese
Handful of fresh basil leaves, cut in a chiffonade
Preheat the oven to 400°F. Rub a 10-inch cast iron skillet with the extra virgin olive oil. Roll out the pizza dough, and lay it inside the greased skillet, pressing the dough up along the sides of the skillet.
Spread the pesto in a thin layer over the pizza dough, then top the pesto with the ricotta cheese. Arrange the zucchini and tomato on top of the pesto and ricotta layers. Sprinkle with the mozzarella cheese.
Bake the pizza for about 18 – 20 minutes, until the crust is baked and the cheese is golden. Remove from the oven and sprinkle with basil before serving.