Mixed Nuts, Zucchini and Ricotta Pizza
For the coming Festive Season, try My Organics Mixed Nuts Raw 200g, Currants 250g and Pistachio 60g and much more for your recipes.
An easy and quick recipe that the little ones will love!.
Cook: 15 Mins | Serves: 4
Ingredients:
Pistachio Pesto
- 1/2 Cup My Organics pistachios
- 1 Tbsp shredded parmesan cheese
- 3 Tbsp Olive oil, plus extra for drizzling
- Juice and zest of 1/2 lemon
Pizza
- 1 Ball pizza dough
- 1 Zucchini, finely sliced
- 3 -4 leaves basil, sliced
- 1/2 cup fresh ricotta
- 2 tbsp My Organics dried currants
- 2 tbsp My Organics Mixed Nuts Raw
- 1 handful rocket
- Freshly ground pepper
Pizza Sauce Topping
- 1 Chilli
- 1 Tsp water
- 4 tbsp honey
Method:
- Preheat Oven to 250°C.
- 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.
- 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 colour.
- 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).
- While still piping hot, scatter with currants, pine nuts, walnuts and a handful of rocket. Drizzle remaining lemon juice and a little olive oil and fresh pepper on top and/or ‘optional pizza sauce topping’.
- Directions for ‘optional pizza sauce topping’: Mix ingredients and heat to just a simmer (do not boil). Drizzle on top of pizza and enjoy.
Inspired by the Nuts for Life. Mixed Nuts, Zucchini and ricotta Pizza Recipe.
