Type of dish: Main Dish

2 Tablespoons olive oil
1/2 cup ricotta cheese
3 Tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon oregano
salt and pepper, to taste
1 small yellow onion, thinly sliced into circles
1 large or several small potatoes, peeled and thinly sliced
1 Tablespoon rosemary needles
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small zucchini, sliced
cornmeal for the skillet
1 package (about 1 pound) refrigerated pizza dough

Heat oven to 450* F.

Mix together the ricotta cheese, milk, garlic powder, and oregano. Add salt and pepper, to taste.

Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss. Set aside.
Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet.

Spread the ricotta cheese mixture on the crust, leaving a 1-inch border. Arrange the potato and onion mixture evenly over the cheese mixture. Top with zucchini slices. Bake until the crust is golden brown, about 20 minutes. Slice into wedges before serving.

Excellent with a green salad, or Peach Mozzarella and Basil Salad (recipe is on our Fruits page).

Recipe courtesy of Gazy Brothers Farm