Tomato, Courgette & Ricotta Pizza

WHAT YOU NEED

– 4 tablespoons grated Italian parmesan
– 100g grated feta cheese
– 250g ricotta
– zest of 1 lemon
– 30cm precooked pizza base
– 15 Beekist Angel Tomatoes, sliced in half length ways
– 1 courgette, sut into thin rounds
– extra virgin olive oil
– salt flakes and milled pepper

HOW TO MAKE IT

Preheat the oven to 200°C. Stir together the parmesan, feta, ricotta and lemon zest until well combined. Crumble the mix evenly over the pizza base. Arrange the halved tomatoes and courgettes slices evenly on top. Drizzle with a little olive oil and season well with the salt and pepper. Bake for 15 minutes until the tomato skins wrinkle. Slice and serve warm.

Serves 3-4

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