Ingredients
Scale
For the zucchini noodle crust:
- 2 cups spiralized zucchini (a.k.a, zoodles)
- 1 egg, whisked
- 1/2 cup finely shredded Asiago cheese
- 2 cloves garlic, peeled and chopped fine
For the ricotta mixture:
- 1 clove garlic, peeled and chopped fine
- 1/4 cup finely shredded Asiago cheese
- 7 oz. ricotta cheese (about half of a 15-oz. container)
- 1/2 – 1 Tablespoon finely chopped herbs (basil, oregano w/ a bit of rosemary)
For the top:
- Several cherry tomatoes, halved, or sliced vine-ripe tomatoes
- About 10 thin slices of pepperoni
- Shredded Italian cheese
- Extra basil, sliced thin
Instructions
- Preheat the oven to 350 F. Spray a 9 or 10-inch pizza pan or pie pan with cooking spray.
- In a medium mixing bowl, toss the zucchini noodles with the egg, cheese, and garlic. Put the noodles in the prepared pan and press to cover the bottom of the pan.
- Now add the ricotta mixture ingredients to the bowl and stir to mix well. Put spoonfuls of the ricotta mixture on the zucchini noodle “crust” and use your fingers to flatten it out and cover the zoodles most of the way with ricotta.
- Top with pepperoni and tomatoes, then some extra shredded cheese. Bake for 20 – 25 minutes or until the mixture is firmly set and the cheese is melted and bubbly. Let the “pizza” sit for 15 minutes or so to firm up.
- Roll some basil leaves into a roll and slice thin. Sprinkle the basil over the pizza. Cut and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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