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Zucchini and Ricotta Pizza

Zucchini and Ricotta Pizza: A Creamy, Quick Delight

A delightful Zucchini and Ricotta Pizza that's quick to prepare and offers a lighter twist on pizza night.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package Pizza Dough Store-bought for quick preparation.
For the Creamy Topping
  • 1 cup Ricotta Cheese Substitute with cottage cheese for a lower-fat option.
  • 1 cup Mozzarella Cheese Use fresh mozzarella for a more authentic taste.
  • 1 tablespoon Olive Oil Extra virgin preferred.
For the Veggie Layer
  • 1 medium Zucchini Choose small to medium zucchinis for best texture.
  • 1 teaspoon Herbs (e.g., basil, oregano) Use dried if fresh isn't available.

Equipment

  • Oven
  • Baking Sheet
  • pizza stone
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven according to the instructions on your pizza dough package, typically around 475°F (245°C).
  2. On a floured surface, roll out the pizza dough until it reaches about 12 inches in diameter.
  3. Drizzle olive oil over the surface of the rolled-out dough and spread it gently.
  4. Dollop ricotta cheese across the pizza base and spread it evenly.
  5. Layer fresh mozzarella cheese over the ricotta, covering it generously.
  6. Slice the zucchini thinly, about 1/4 inch thick, and arrange it over the cheese layer.
  7. Sprinkle herbs over the zucchini and consider adding salt.
  8. Bake the assembled pizza in the preheated oven for 10-15 minutes.
  9. Once baked, allow it to cool for a couple of minutes before slicing into wedges.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the crust crispy.

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