Recipe by Ivy Manning
- 1 pkg. (14 to 15 oz.) rolled piecrusts
- 1 cup fresh ricotta
- 1/4 cup store-bought pesto
- 2 small zucchini, thinly sliced into rounds
- 1 tbsp. olive oil
- 1/4 cup chopped walnuts
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.