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About the Dish

  • Ricotta Cheese

    Ricotta Cheese

  • PeachDish Salt

    PeachDish Salt

  • Pita Bread

    Pita Bread

  • Sungold Tomatoes

    Sungold Tomatoes

  • Zucchini

    Zucchini

  • Balsamic Vinegar

    Balsamic Vinegar

  • Basil

    Basil

  • Chives

    Chives

METHOD

1
Please read entire recipe before beginning.
2
Preheat oven to 375°F. Prepare your mise en place: Peel and mince garlic. Wash and halve tomatoes. Trim ends off zucchini, half lengthwise, and thinly slice crosswise. Pick and finely chop basil leaves. Thinly slice chives.
3
In a small bowl ricotta, garlic, 1 tablespoon olive oil and 1/2 teaspoon Peachdish salt. Mix thoroughly.
4
Divide and evenly spread ricotta mixture onto the 2 pita loaves. Place the tomato halves cut side up on the ricotta, and crumble the chevre over all. Place the pitas on a baking pan and place in the oven. Cook 12-15 minutes, or until slightly crispy and the cheese is toasted.
5
While pizzas cook, make the salad: Place sliced zucchini in a mixing bowl, and add remaining 1 tablespoon olive oil, vinegar, chives and remaining 1/2 teaspoon PeachDish salt. Toss well.
6
Remove pizzas from oven and top with chopped basil. Sprinkle lightly with PeachDish salt, and cut each pizza into 4 pieces. Serve with zucchini salad on the side. Enjoy!