Summer Vegetable Pizza with Herbed Ricotta

Instructions:

1. Step 1:

   Preheat oven to 450° F (232°C). Line a baking sheet with foil.

2. Step 2:

   Toss cherry tomatoes and 1 1/2 Tbsps canola oil together in a bowl; season with salt to taste. Spread on the prepared baking sheet and bake 10 minutes.

3. Step 3:

   Meanwhile, finely chop basil and mint leaves. Combine in a small bowl with ricotta, milk and a pinch of salt.

4. Step 4:

   Remove cherry tomatoes from oven; transfer to a bowl and remove foil (being careful not to burn yourself!). Add pizza crust to the baking sheet and bake 3 minutes.

5. Step 5:

   Meanwhile, shave zucchini into long, thin strips with a vegetable peeler. Add to the tomato bowl and drizzle with remaining 1½ Tbsps canola oil.

6. Step 6:

   Remove pizza crust from oven and spread with ricotta mixture. Top with zucchini, cherry tomatoes and feta. Bake 7 minutes, or until crust is golden. Slice into wedges and enjoy!