Daily Nosh ~ Deep Dish Zucchini and Tomato Pizza with Chardonnay

Saturday's Nosh, Deep Dish Zucchini and Tomato Pizza, From My Kitchen Addiction is unique. I loved the idea of adding zucchini to a pizza. I also love using pesto on a pizza rather than the standard red pizza sauce. You should definitely check out this site for additional pictures of this recipe, it's a really great site! I would pair a bottle of Cupcake 2011 Chardonnay this this Deep Dish Zucchini and Tomato Pizza. The flavors in the Chardonnay and Pesto will be a great match. Also, this wine is very affordable and it's available at most grocery stores ~ Cheers!

Photo: My Kitchen Addiction

Deep Dish Zucchini and Tomato Pizza
Source: My Kitchen Addiction
Wine Pairing:  Cupcake 2011 Chardonnay
Yield: Makes one 10-inch pizza

Ingredients:
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 tomato
1/2 cup shredded mozzarella cheese
Handful of fresh basil leaves, cut in a chiffonade

Instructions:
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.