Summertime Zucchini Ricotta Pizza
994 days ago
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I love pizza. Hot, cold – it doesn't matter. I've even been known to eat cold pizza for breakfast. I don't care for those crazy pies that are wrapped in bacon, have a ton of cheese stuffed in the crust or the ones with weird combinations of ingredients. However, I do like to try pizza with toppings other than the usual tomato sauce, cheese and pepperoni.
This Summertime Zucchini Ricotta Pizza features thin ribbons of zucchini created by running a Vegetable Peeler along the squash. This is a fun way to use up all the zucchini that's around this time of year.
The pizza makes three trips to the oven but each cooking time is short. Pre-baking the crust before adding the ricotta topping prevents it from becoming soggy. The second baking dries the ricotta slightly, crisps the zucchini and softens the cheese. The final baking with the sweet, oven roasted tomatoes makes this pie delicious.
Other handy tools for this recipe are a Trimmer to halve the cherry tomatoes and a Spatula Spreader for spreading the ricotta mixture on to the crust.
When everything is done, use a Pizza Cutter to cut into pieces.
Go ahead and experiment with toppings. Add a little crushed red pepper flakes to the ricotta mix for a kick, roast some sliced hot peppers with the tomatoes or drizzle a balsamic reduction over the top of the pizza.
Originally published on June 14, 2016.
Ingredients
- 1 12-13 inch pizza crust
- 1 1/2 cups red cherry tomatoes, halved
- 1 1/2 cups yellow cherry tomatoes, halved
- 1 tablespoon canola oil, divided
- Salt and pepper to taste
- 1/4 teaspoon salt
- 3/4 cup part-skim ricotta cheese
- 3 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh mint
- 1 clove garlic, finely chopped
- 1 medium zucchini, peeled into ribbons
- 2 ounces feta cheese, crumbled
Directions
- Options for pizza crust: Homemade, refrigerated or packaged mix. Do not use pre-baked packaged crusts.
- Heat oven to 450°F. Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Sprinkle lightly with salt and pepper. Bake for 10 minutes.
- Place a round pizza pan in the oven and allow it heat up while you roll the dough. Roll dough into a 12- or 13-inch circle on a large piece of parchment paper. Pierce with a fork. Place on the heated pizza pan and bake for 5 minutes.
- Combine 1/4 teaspoon salt, ricotta cheese, basil, mint and garlic. Spread on dough, leaving a 1/2 inch border. Combine zucchini ribbons with 1 1/2 teaspoons canola oil, arrange on pizza. Sprinkle with feta. Return to oven and bake 10 minutes. Top with tomatoes; bake for 5 minutes.
- Cut into 8 wedges.
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