Miss G. is still unwell.
So we’re spending another day tucked up at home, resting, napping, cuddling and hopefully getting better.
And in an attempt to get Miss G. eating I put together these zucchini & ricotta pizza’s.
They couldn’t be simpler.
Just take a few wholemeal pita breads, smother with a little creamy ricotta spiked with parmesan, lemon and fresh basil, top with ribbons of zucchini, bocconcini and a little extra parmesan. A couple of minutes spent under a screaming hot grill the pizza’s are ready when the cheese is gorgeously molten and golden.
Snoozing at the moment I am hoping Miss G. will wake soon and eat a little pizza for lunch.
To create your own zucchini and ricotta pizzas simply…
Begin by slicing the zucchini into thin ribbons using a vegetable peeler.
In a small bowl place the ricotta, parmesan, fresh basil leaves, lemon zest and squeeze of juice and mix to combine.
Divide the ricotta mixture between the four pita breads and spread evenly.
Top the ricotta with the ribbons of zucchini, torn bocconcini balls and extra grating of parmesan. Pop under a hot grill and cook for 2-3 minutes or until the cheese is melted and gorgeously golden. Allow to cool slightly before cutting into four and enjoying for lunch or a lovely light dinner.
zucchini & ricotta pizza’s
1 cup ricotta
1 cup parmesan, grated
zest of 1 lemon
2 tablespoons shredded basil leaves
4 wholemeal pita breads
1 zucchini, cut into ribbons using a vegetable peeler
4 bocconcini balls, torn into small pieces
Preheat grill to high heat. In a small bowl place the ricotta, half the parmesan, lemon zest, basil leaves and small squeeze of lemon juice. Mix to combine. Divide the ricotta mixture between the four pita breads and spread evenly. Top the ricotta with zucchini ribbons, bocconcini and remaining parmesan and pop under the hot grill for 2-3 minutes or until the cheese is melted and gorgeously golden. Cool slightly before slicing and serving. Enjoy x
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