Zucchini Pesto Pizza
1 pre-made 12" pizza crust (e.g. Boboli)
1 7oz. container of refrigerated pesto sauce, or fresh
1 - 1 1/2 cups shredded mozzarella cheese
1 zucchini or yellow squash sliced into 1/4" coins
1/2 cup ricotta cheese
Place the pizza crust in a rolled edged pizza pan, a two part pizza pan, or a baking tray with a rolled edge.
This will keep the oil that bakes out of the pesto sauce from spilling over.
Spread 1/2 to 3/4 of the pesto sauce on to the pizza crust.
Place the zucchini coins randomly over the pesto sauce then cover with the mozzarella.
Place small dollops (about 1 tsp.) of ricotta cheese over the mozzarella layer.
Bake following the pizza crust manufacturer's directions.
Pairs Well With
This is a recipe I adapted from "Vegetarian Times" magazine. It's quick to fix after work and easily adjustable to whatever you have on hand.