Garden Fresh Ricotta Pizzas
Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!
This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer.
– pre-made whole wheat pizza dough – leek, sliced – garlic – olive oil – part skim ricotta cheese – mozzarella cheese – tomatoes – zucchini – fresh basil, chopped – balsamic vinegar
In a small pan, add olive oil over medium heat. Saute leeks and garlic.
Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture.
Evenly spread on each rolled out pizza dough in an even layer.
Evenly layer tomato and zucchini slices on top.
Bake in the oven for 15-20 minutes.
While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat.
When pizza is done, drizzle with the balsamic glaze and top with fresh basil.
FOR DETAILED RECIPE, VISIT JULIE HARRINGTON