When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.
Set rack in lower third of oven and preheat oven to 500F.
Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve.
- Calories 252
- Carbohydrate Content 28 g
- Cholesterol Content 13 mg
- Fat Content 12 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 3 g
- Sodium Content 394 mg
- Sugar Content 3 g