Zucchini ricotta pine nuts (Print Version)

# Ingredients:

01 - 1 pizza dough
02 - 20 g toasted pine nuts
03 - 30 g grated pecorino
04 - 125 g ricotta cheese
05 - 2 small zucchinis
06 - 1 tablespoon pesto

# Instructions:

01 - Turn your oven on to 200°C and let it warm up.
02 - Spread out the pizza dough, place it on baking paper, and then put it onto a baking tray.
03 - Mix the ricotta and pesto together in a bowl, then spread it over the dough—leave about a 1 cm border all around.
04 - Wash and dry the zucchinis. Then slice them into thin rounds, about 2 mm thick.
05 - Lay the zucchini slices over the ricotta-pesto layer. Sprinkle grated pecorino all over, and scatter the toasted pine nuts on top.
06 - Place the tray on the lower rack of the oven and bake for 15–20 minutes.
07 - Enjoy it warm, cold, or however you want! For some extra flavor, add a few fresh basil leaves on top before serving.

# Notes:

01 - For more taste, toss some fresh basil on top right before serving.

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