Lemon, Corn & Zucchini Pizza
- 2 heads garlic
- 1/2 cup olive oil, plus 2 tablespoons
- 1 large leek, split, cleaned and sliced
- 2 zucchini, peeled and cut into small dice
- 2 sprigs thyme, chopped
- 4 sprigs Italian flat parsley
- 1 lemon, sliced in half
- 1 batch pizza dough
- 6 ounces fresh ricotta or fromage blanc
- Preheat grill to about 450 degrees.
- Divide the dough into 4 pieces.
- Roll out each piece until it is about 1/8 thick.
- (The more uneven and rustic the shape, the better!)
- Place dough onto hot grill.
- Cook until the bottom is set and there are nicely golden grill marks.
- Flip over and add garlic paste.
- Top with the vegetable mixture.
- Close the barbeque lid to heat the toppings.
- Remove from the pizza from the barbeque.
- Top with dollops of cheese and squeeze a little lemon juice over the entire pizza.
- Cut and serve.
garlic, olive oil, zucchini, thyme, parsley, lemon, batch, fresh ricotta
Taken from www.foodrepublic.com/recipes/lemon-corn-zucchini-pizza-recipe/ (may not work)