Ricotta Filling:<\/u><\/p>\n
2 c ricotta cheese<\/strong><\/em><\/p>\n juice of 1 lemon<\/strong><\/em><\/p>\n 2 -3 tsp minced garlic<\/strong><\/em><\/p>\n Stir together. Set aside.<\/p>\n Roasted Tomatoes:<\/u><\/p>\n 2 c grape or cherry tomatoes, cut in half<\/strong><\/em><\/p>\n drizzle of olive oil (less than 1 Tbsp)<\/strong><\/em><\/p>\n salt & pepper<\/strong><\/em><\/p>\n Toss together & bake @ 400, 20 minutes.<\/p>\n Spread your favorite\u00a0pizza dough<\/strong><\/em>\u00a0in a lightly oiled half sheet (11″x16″) pan.<\/p>\n Bake @ 425, 5 minutes.<\/p>\n Spread ricotta filling over dough. It will melt a bit.<\/p>\n Layer\u00a01 zucchini, sliced thin as possible<\/strong><\/em>, over ricotta.<\/p>\n Place roasted tomatoes over zucchini.<\/p>\n Crumble\u00a06 oz goat or feta cheese<\/strong><\/em>\u00a0over everything.<\/p>\n Bake @ 425, 20 minutes.<\/p>\n Season with\u00a0salt & pepper<\/strong><\/em>.<\/p>\n Tear\u00a0basil leaves<\/strong><\/em>\u00a0and scatter all over pizza.<\/p>\n Good warm or cold.<\/p>\n\n\n Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":" Stacey Chouati<\/p>\n","protected":false},"author":1,"featured_media":3535,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[7,37,932],"tags":[183,192,106,475,753,220],"class_list":["post-3534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-meatless","category-pizza","tag-feta","tag-pizza","tag-recipe","tag-ricotta","tag-stacey-chouati","tag-zucchini","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
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