Zucchini Tomato Pizza Recipe

INGREDIENTS:

• 1 medium-thin pizza crust (10 to 14 inches in diameter)*
• 1 zucchini
• 1 cup of grape tomatoes
• 1⁄2 cup of ricotta cheese
• 1 lemon
• 1 tbsp of garlic powder (could also use fresh or minced garlic - 1 tbsp or 1-2 cloves, minced)
• 2 tsp of honey
• 1 tsp of chili flakes (if you like some spice)
• 1 tsp olive oil, plus more for cooking

*Look for a lower sodium, whole-grain option. Reach out to your dietitian if you need ideas.

Directions

1. Preheat the oven to 450^oF.

2. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Zest and quarter the lemon.

3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally until lightly brown and softened. Turn off heat.

4. In a small bowl, combine tomatoes, garlic, and a drizzle of olive oil.

5. In a second small bowl, mix ricotta cheese, half of the lemon zest, 1 tsp olive oil, and lemon juice to taste.

6. Place pizza crust on a prepared baking sheet. Evenly spread with lemon ricotta mixture. Top with zucchini and tomatoes (cut sides up). Bake until the pizza crust is golden brown, approximately 10-15 minutes.

7. Once pizza is done, remove from the oven and top with remaining lemon zest and chili flakes. Drizzle with honey, then cut into pieces, divide between plates, and serve.