Little Pizzas with Ricotta and Zucchini

Servings: 8 to 10 » Preparation: 20 mins + 2 h for dough » Cooking: 20 mins » Level: Easy
Ingredients:
  • 1 quantity pizza dough
  • 1 lb (500 g) zucchini (courgettes), preferably with flowers, thinly sliced
  • 1 scallion (green oinion), finely sliced
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 1/4 cups (310 g) ricotta cheese
  • 2 eggs
  • 1 tablespoon finely chopped thyme
  • 1/2 cup (50 g) chopped pistachios

Procedure:
  1. Prepare the pizza dough
  2. Heat the oil in a large frying pan over medium heat. Saute the zucchini, zucchini flowers, and scallion until softened, about 5 minutes. Season with salt and pepper
  3. Beat the ricotta, eggs, and thyme in a large bowl
  4. Preheat the oven to 400 F (200 C/gas 6)
  5. Roll the dough out thinly on a lightly floured work surface. Divide into ten equal parts and line ten 4-inch (10-cm) tartlet pans. Let rise for 15 minutes
  6. Mix the zucchini and pistachios into the ricotta mizture. Reserve a little of the zucchini mixture to garnish. Spoon the mixture evely into the pans
  7. Bake for 10 minutes
  8. Lower the temperature to 350 F (180 C/gas 4) and bake for 10 minutes more,or until golden
  9. Garnish with the reserved zucchini mixture and serve hot