Recipe:

Mixed Nuts, Zucchini and Ricotta Pizza

  • Yield: 4 servings

Ingredients

Pistachio Pesto

  • ½ cup pistachios
  • 1 tablespoon shredded parmesan cheese
  • 3 tablespoons olive oil, plus extra for drizzling
  • Juice and zest of ½ lemon

Pizza

  • 1 ball pizza dough (store bought or homemade—many pizza restaurants will also sell you a ball of pizza dough)
  • 1 zucchini, finely sliced (or finely sliced Brussel Sprout)
  • 3-4 leaves basil, sliced
  • ½ cup fresh ricotta
  • 2 tablespoons dried currants
  • 2 tablespoons roasted pine nuts, diced walnuts and pistachios
  • 1 handful arugula
  • Freshly ground pepper

Instructions

  1. Preheat oven to 475-500°F.
  2. To make the pesto, place the nuts, parmesan and olive oil in a blender and pulse on and off to a coarse paste.  Add half the lemon juice and zest and pulse for a few seconds. Season to taste with salt.
  3. Stretch the dough to desired size for your pizza pan or stone.  Spread with pistachio pesto and arrange zucchini slices over top.  Bake for 5 minutes or until dough is starting to color. 
  4. Remove from oven. Mix ricotta with remaining lemon zest and spoon small dollops over pizza, top with basil and return to the oven.  Bake 8-10 minutes or until crust is golden (check the bottom).
  5. While still piping hot, scatter with currants, pine nuts, walnuts and a handful of arugula.  Drizzle remaining lemon juice and a little olive oil and fresh pepper on top and/or optional Pizza Sauce Topping.

Optional Pizza Sauce Topping:

  • 1 Thai Chili
  • 1 teaspoon water
  • 4 tablespoons honey

Directions: Mix ingredients and heat to just a simmer (do not boil). Drizzle on top of pizza and enjoy.

nutrition facts

Based on 4 servings

Per serving:

  • Calories510
  • Total Fat28g
  • Saturated Fat7g
  • Monounsaturated Fat13g
  • Polyunsaturated Fat6g
  • Sodium630mg
  • Carbohydrate52g
  • Dietary Fiber2g
  • Protein16g
  • Iron4mg
  • Potassium257mg