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Credit: Photography by Andrew Purcell

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Unroll piecrusts; using a knife, cut out four 6-inch rounds. In bowl, mix ricotta and pesto; season. Spread over dough, leaving 1-inch border. Arrange zucchini over cheese; brush with oil. Sprinkle with walnuts. Fold dough edges up over the edges of the filling; crimp. Bake at 400° until crust is browned, 30 minutes. 

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