We skip the tomato sauce for this zucchini pizza, and instead top it with thinly sliced fresh zucchini, fresh mozzarella and ricotta cheeses, and toasted pine nuts.
Ingredients
½ lb pizza dough, home made or pre-prepared (Trader Joe's make a good one)
1 small zucchini
½ cup ricotta cheese
6 oz mozzarella cheese, thinly sliced or shredded
¼ cup pine nuts
1 tablespoon olive oil
dried oregano
salt
Instructions
Preheat the oven to as hot as it will go - usually around 550. If you are using a pizza stone, which is preferable, preheat this as well. If you don't have a pizza stone you can use a baking sheet, also preheated.
On a well floured surface, stretch and roll your your pizza dough to ¼ inch thick disc around 12 inches in diameter.
Thinly slice your zucchini to about ⅛ of an inch thick, using either a mandolin or very carefully with a knife.
In a small cast iron skillet or pan over medium heat, toast your pine nuts until they are nicely browned, 4-5 minutes.
Assemble your pizza: Start with a drizzle of olive oil over the dough. Layer your mozzarella cheese, followed by the sliced zucchini, being sure not the overlap the pieces. Add dollops of the ricotta cheese spread evenly on the pizza, and finish with a sprinkle of oregano and salt.
Using a pizza peel or the back of a cookie sheet, transfer your assembled pizza to the preheated baking surface. Bake for 5 minutes, then check and spin the pizza. Cook for another 5-10 minutes or longer if necessary, depending on the temperature of the oven, until the crust is browned and cheese is melted.
Top with toasted pine nuts immediately and serve.
Recipe by The Two Bananas at https://thetwobananas.com/zucchini-pizza-with-toasted-pine-nuts/