Zucchini pesto pizza
Try this simple and tasty vegetarian recipe for your next pizza night. It’s the perfect combo of ricotta, pesto and zucchini.
- 2 medium pizza bases
- 250g smooth ricotta
- 3 medium zucchini, thinly sliced crossways
- 190g jar basil pesto
- 60g baby rocket leaves
Preheat oven to 200°C and lightly grease 2 baking trays. Arrange pizza bases on the prepared trays.
Spread ricotta evenly over the bases. Top with zucchini. Spray with olive oil spray and season. Bake for 12 mins or until the bases are golden and crisp.
Drizzle with pesto and sprinkle with rocket. Serve immediately.