Dano's Recipes
CHARGRILLED ZUCCHINI AND RICOTTA PIZZA
Large yellow zucchini, large green zucchini, sliced lengthways
Olive oil
½ cup green olive tapenade
1 cup mozzarella
250 g fresh ricotta, crumbled
Some fresh rosemary sprigs
o
Preheat oven to 240d
Preheat oven to 240doChargrill the zucchini
Chargrill the zucchinioRoll out dough and spread onto a rectangle baking dish (25*35cm)
Roll out dough and spread onto a rectangle baking dish (25*35cm)oSpread the base evenly with the tapenade, sprinkle over the mozzarella.
Spread the base evenly with the tapenade, sprinkle over the mozzarella.oArrange the zucchini in a criss cross pattern.
Arrange the zucchini in a criss cross pattern.oTop with ricotta and sprinkle with the rosemary sprigs and drizzle with olive oil.
Top with ricotta and sprinkle with the rosemary sprigs and drizzle with olive oil.oBake 12 – 15 minutes
Bake 12 – 15 minutes