Source: Wisconsin Milk Marketing Board
Spinach pesto and Wisconsin ricotta create the perfect base for this colorful pizza. Topped with zucchini, spinach and Wisconsin feta, this recipe is ideal for a spring menu.
1 prepared, parbaked 14-16–in. pizza crust
1 tbsp. olive oil
1 cup (8 oz.) Wisconsin ricotta cheese, preferably whole milk
1/4 cup (2 oz.) spinach garlic pesto (recipe follows) plus additional for garnish, if desired
1 6-oz. zucchini, thinly sliced and pre-grilled
1 oz. onion, very finely sliced
1 cup (1 oz.) baby spinach leaves, washed and left dewy (optional)
1/2 cup (3 oz.) Wisconsin feta cheese, crumbled
Freshly ground black pepper to taste
For Spinach Pesto (Makes 1 1/2 cups):
2 cups spinach leaves, packed
1/4 cup pine nuts, toasted
3 tbsp. Wisconsin parmesan cheese, shredded
1 garlic clove, minced
2 tbsp. fresh lemon juice
1 tsp. salt
1/4-1/3 cup olive oil
- Preheat oven to 500°F. Brush crust with olive oil. Blend ricotta and spinach pesto until well combined. Spread ricotta evenly over crust. Evenly distribute grilled zucchini, spinach leaves and onions over ricotta mixture. Sprinkle feta over and top with a few grinds of black pepper. Bake until crust is crisp and toppings are heated through.
- Spoon additional pesto over top before serving, if desired.
- Place all ingredients except olive oil in bowl of food processor. Process, pulsing, and drizzling olive oil into processor bowl until pesto emulsifies.