It all started with a pizza craving. Gooey cheese, fattening meats, naughty for you crust..mmmmm. But I digress. I wanted pizza and I was going to have it (and have it healthy).
In my CSA box this week was some basil and some summer squash. I had a left over tomato from the prior week’s box. I decided to forgo the traditional tomato sauce and use part-skim ricotta and the fresh basil. I loaded it up with veggies, and sliced apple chicken sausages and topped with a very light sprinkle of grated parmesan cheese. What I got was nothing less than amazing.
The ricotta was so creamy and when you got a bite of the fresh basil..Heaven (seriously). The veggies were beautifully crisp and fresh.
The produce from Highcross Farm is so gorgeous and so delicious, I really feel spoiled being a CSA member.
- 1 tube (I know, I know) pizza crust
- 1 zucchini, sliced
- 1 shallot sliced into thin rounds
- 1 good handful mushrooms, sliced
- 1 tomato, sliced
- 1/2 teaspoon garlic powder
- Fresh basil
- Grated parmesan cheese
- 1 tub part-skim ricotta cheese
- 2 links chicken sausage (I used apple)
Preheat oven to 450. Shape pizza dough on a greased cookie sheet according to package instructions. Bake for 10 mins. You want the edges to be at the point where they are just starting to turn brown. Pre-baking your crust will prevent it from getting soggy from the vegetables. Take out of the oven, but leave the oven still on.
Spread ricotta cheese over the crust and sprinkle whole basil leaves over the ricotta. Sprinkle with garlic powder.
Layer your vegetables and sausage anyway you wish. Sprinkle with grated parmesan and bake until the mushrooms and zucchini have just about to soften and the sausage is heated through. For me it took about 15 or so minutes. Keep an eye on it.
If you feel your crust is getting too dark before your pizza is done, cover it with pieces of tin foil.
I enjoyed mine on my deck with a nice glass of wine. I love summer.