After arriving home late yesterday afternoon from our day at the beach, The Man and I were totally in a pizza mood!
And since we had some leftover ricotta in the fridge from the Tomato, Ricotta & Italian Sausage Penne dinner – you know what’s comin’!
Dough & Veggies
- 1 package Trader Joe’s pre-made refrigerated dough
- 1/2 onion, sliced
- 1 small zucchini, grated & squeezed dry w/ a paper towel
- cooking spray
I usually make Jenna’s pizza dough recipe when preparing pizzas at home, but we were a bit strapped for time/energy in casa de Fanatic last night so TJ’s to the rescue it was!
- 3/4 container ricotta
- 1/2 cup grated Parmesan
- 3 cloves chopped garlic
- red pepper flakes
- black pepper
To assemble the his & hers pizzas I split the dough in half (well kind of, you know who got a bit more!)
I spread them out into “circles” on a baking sheet sprayed w/ cooking spray and then spread a generous helping of the ricotta topping on top.
I then topped my pizza w/ the grated zucchini and some sliced onion.
His pizza got sliced onion & more grated Parm.
Then into a 350F oven to bake. Although the pizza dough instructions called for 12-15 minutes, I ended up baking these somewhere between 25-30 because they were thicker & had the heavier ricotta topping.
While they baked I chopped up a salad using baby romaine (ever had it? love it), cherry gold tomatoes, banana peppers, cucumber, onion & fresh basil.
And topped it with some raspberry vinaigrette.
After time was up, the pizzas came out of the hot oven and were a gorgeous golden brown!
Wow. Jenna knows what’s up friends. The zucchini pizza was nothing short of rock-your-face-off status!!!! Such a fun twist on a normal pizza, love love loved it.
The Man gave his onion version two thumbs up as well! (Ok ok ok you caught me, I tasted it too and gave it the same!)
Overall it was the perfect way to end such a fabulous weekend.