Small Ricotta and Zucchini Pizzas

 

Ingredients

 

Serve 6

• 2/3 quantity Pizza dough (refer recipe)

• 14 oz/400 g young zucchini/courgettes, preferably with flowers

• 1 scallion/spring onion, finely sliced

• 2 tbsp olive oil

• salt and freshly ground black pepper to taste

• 1 1/4 cups/310 g Ricotta cheese

• 2 eggs

• 1 tbsp finely chopped thyme

• 1/2 cup/50 g chopped pistachios

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Method:

1. Prepare the pizza dough and set aside to rise. Cut the zucchini and their flowers julienne-style.

2. Sauté the zucchini, zucchini flowers, and scallion in the oil in a large frying pan over high heat for 5 minutes.

3. Season with salt and pepper, remove from the heat and let cool. Beat the Ricotta, eggs, and thyme in a large bowl.

4. Preheat the oven to 400°F/200°C/gas 6. Roll the dough out thinly on a lightly floured surface.

5. Divide into six equal parts and line six 4-inch (10-cm) tartlet pans. Let rise for 15 minutes.

6. Mix the zucchini into the Ricotta mixture. Spoon the mixture evenly into the pans. Bake for 10 minutes. Lower the temperature to 350°F/180°C/gas 4 and bake for 10 minutes more, or until golden.

7. Garnish with the pistachios and the reserved flowers and serve.