Umm, what?! Tessemae's on a pizza. Yep.
What you need
1 cup ricotta cheese
1 tablespoon Tessemae's Slow Roasted Garlic
1 pound whole wheat pizza dough
1 tablespoon Tessemae’s Zesty Ranch Dressing
Extra virgin olive oil, as needed
Coarse salt and fresh ground pepper
What to do
Heat your grill to medium high. Stir together the ricotta and Original Roasted Chopped Garlic, then season with salt and pepper.
Cut off one end of the zucchini and use a vegetable peeler or mandolin to slice it very thinly.
Divide the pizza dough into quarters. Coat with oil and stretch and pull each quarter into a thin pizza. If the dough snaps back, let it rest, then continue stretching. Rub each piece of dough again with oil and place on the grill.
When pizzas are bubbly all over (like pancakes) and browned underneath, transfer each pizza, grilled side up, to a baking sheet.
Dividing evenly, top pizzas with the ricotta mixture and sliced zucchini. Drizzle with Zesty Ranch Dressing. Use spatulas to transfer pizzas back to the grill and cook, covered, until the pizzas are browned underneath and zucchini is tender.