Hi there–Went over the Jac & Jackie’s for dinner with a table of friends this week. There were huge fragrant sales of lasagne and a bright summer salad for dinner. And to start us off with a little glass of celebratory bubbly wine (one more retirement toast!!), I brought along this “pizza.” It’s more of an appetizer than a full meal, cut into small slices, but could be a lovely summer lunch or supper as well.
TOMATO ZUCCHINI RICOTTA PIZZA
Crust (makes enough for 2 12″ pizza crusts):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
3/4 cup ricotta
1/2 cup feta, crumbled (about 2 oz.)
3 tab. chopped basil
2 cloves garlic, minced
1/4 tsp. salt
2 tab. milk
Tomatoes & Zucchini:
1 pint small tomatoes (varied colors are nice)
1 small zucchini
3 tab. olive oil
salt & freshly ground pepper
a little more chopped basil for garnish
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch half the dough onto a 12″ pizza pans that has been sprayed with cooking spray. Wrap the other half of the dough in saran and save for another pizza soon. Cook the dough for 7 minutes at 350 degrees without toppings.
While it’s cooking, mix the ricotta, feta, 3 tab. chopped basil, garlic, 1/4 tsp. salt and milk in a bowl. Set it aside.
Slice the Tomatoes and lay the slices onto a paper towel to drain off extra moisture. Then with a peeler, shave the zucchini not thin slices. Mix the zucchini and with 1 1/2 tab. olive oil.
Spread the ricotta mixture over the partially cooked crust. Layer the zucchini over the top.
Then in a bowl, coat the tomatoes with the other 1 1/2 tab. of olive oil and layer them over the zucchini. Season with salt & freshly ground pepper.
Pop the pizza into the 350 degree oven for 20 to 25 minutes until the crust is browned and the ricotta is bubbly.
Sprinkle on a little more chopped basil when you pull it from the oven. Cut in slices and serve hot.