Grilled Zucchini, Ricotta and Pine Nut Pizza

• Produce

  • 1/2 tsp Lemon, zest
  • 2 Zucchini, medium-sized

• Condiments

  • 1 tsp Lemon juice
  • 2 tbsp Pesto

• Baking & Spices

  • 1 Kosher salt and black pepper
  • 3/4 lb Pizza dough

• Nuts & Seeds

  • 2 tbsp Toastes pine nuts

• Dairy

  • 1/4 cup Parmesan cheese
  • 3/4 cup Ricotta cheese, part skim

Found on reciperunner.com

Description

Ingredients

• 3/4 pound pizza dough
• 3/4 cup part skim ricotta cheese
• 2 tablespoons pesto
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• Kosher salt and black pepper to taste
• 1/4 cup shredded parmesan cheese
• 2 medium sized zucchini
• 2 tablespoons toastes pine nuts

Directions

• Preheat grill to high heat and oil the grill grates well, mine was about 500 degrees.
• Divide the pizza dough in half and roll out into oblong shaped crusts.
• Place the rolled out dough onto a greased baking sheet and spray or brush the tops of the crust with more oil.
• In a bowl whisk together the ricotta, pesto, lemon zest, juice, salt and pepper, set aside.
• Cut the zucchini lengthwise into approximately 1/4 inch planks.
• Brush the zucchini on both sides with oil and season with kosher salt and black pepper.
• Place the zucchini on the prepared grill and grill for approximately 2 minutes per side or until grill marks appear.
• Remove the zucchini from the grill onto a plate and oil the grates again.
• Place the rolled out pizza dough onto the grill and cover with the lid.
• Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.
• Flip the crusts over and grill for another 2 minutes or until browned and blistered on the other side.
• Remove from the grill and spread half of the ricotta mixture on top of each crust.
• Lay equal amounts of the zucchini on top of the ricotta and top with the shredded parmesan cheese and toasted pine nuts.
• Serve immediately.