From the kitchen of Stephanie Knewasser
Ricotta Filling:
2 c ricotta cheese
juice of 1 lemon
2 -3 tsp minced garlic
Stir together. Set aside.
Roasted Tomatoes:
2 c grape or cherry tomatoes, cut in half
drizzle of olive oil (less than 1 Tbsp)
salt & pepper
Toss together & bake @ 400, 20 minutes.
Spread your favorite pizza dough in a lightly oiled half sheet (11″x16″) pan.
Bake @ 425, 5 minutes.
Spread ricotta filling over dough. It will melt a bit.
Layer 1 zucchini, sliced thin as possible, over ricotta.
Place roasted tomatoes over zucchini.
Crumble 6 oz goat or feta cheese over everything.
Bake @ 425, 20 minutes.
Season with salt & pepper.
Tear basil leaves and scatter all over pizza.
Good warm or cold.
NOTES:
- This great recipe is from Stacey.
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