When I feel like having a nice, homemade dinner but don't feel like cooking for an hour, I make one of these babies. The base ingedient is just a store-bought, oven-ready "Cuisichef" crust, sold in packs of 4. Always have a pack in your fridge and you can make healthy pizzas at home. I love them!
My recipe is always a variation the same theme: a ricotta mixture topped with any fresh veggies and herbs I have on hand. I sometimes add bacon or duck magret on top for that extra bit of flavor and protein. These little fuckers are so easy to make, you'll never order take-out again!
Serves 2 3 medium zucchinis, sliced 2 tablespoons of olive oil 2 oven-ready thin pizza crusts 1 cup ricotta 1 egg 3-4 tablespoons of Pecorino cheese Zest of one lemon Salt, pepper 4 tablespoons of tomato sauce
Prep work In a skillet, sautée de sliced zucchini in the oil until golden. Set the oven to 400F and put the crusts on a baking sheet.
Meanwhile, put all of the other ingredients but the tomato sauce in a bowl and mix well. If you have fresh herbs in the fridge or in the garden, add some to the mix. I really like thyme in this mix.
Spread tomato sauce on both crusts, then top with the ricotta mixture. Add the cooked zucchinis on top of the cheese and add some more Pecorino on top. Pop in the oven for 15 minutes or until the crust is starting to turn brown at the corners. Serve with a salad.