Hanging at the Farmer's Markets or strolling through the produce section in the grocery store right now is inspiring. It's easy to stay away from meat with all the beautiful fruit and vegetables. For this months Dish'n with Beauty and Her Feast, I wanted to offer easy recipes as parents are getting their kids back to school or for those who want to take advantage of the end of summer. This pizza celebrates summer veggies but can really be made with any fresh ingredients as the seasons change. The key is layering flavors with the citrus-spiked ricotta and fresh herbs over a store-bought dough to save time. Celebrate summer veggies by keeping them simple.
Zucchini, Corn, Tomato and Ricotta Pizza
By September 4, 2013Published:
- Yield: 4-6
by Kiki Luthringshausen of Beauty and Her Feast
- 1 store-bought pizza dough or premade crust
- 2 vine-ripened tomatoes, sliced
- 1 zucchini
- 1 ear of corn, removed from cob
- 1 garlic clove chopped
- 1 cup fresh ricotta
- 1/2 lemon juiced + zest
- 1 tablespoon extra virgin olive oil
- sea salt and freshly ground pepper
- 1/4 cup freshly grated parmigiano cheese
- 4 large basil leaves loosely torn
- In a small mixing bowl, combine the ricotta cheese, olive oil, lemon juice and zest, sea salt and pepper.
- Mix and adjust seasoning; set aside. Using a potato peeler, peel the zucchini into long ribbons, then set aside.
- Follow the instructions for the pizza dough. Spread the ricotta mixture on the crust, then sprinkle the garlic over the ricotta.
- Next, layer the tomatoes, then arrange the zucchini ribbons. Cover the pizza with the corn and the parmigiano; season with salt and freshly ground pepper.
- Bake according to dough instructions. Remove from oven and spread torn basil leaves. Serve.