White Pizza With Shaved Vegetables And Pesto Recipe

Name: White Pizza With Shaved Vegetables And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole-milk ricotta; 16 ounces prepared pizza dough, room temperature; 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan; 1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler; 2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup); 4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler; 1/2 cup frozen sweet peas, thawed; 1/2 teaspoon kosher salt; 1/2 cup shredded low-moisture mozzarella; 1/4 cup; or store-bought pesto; 1 garlic clove, finely chopped; 1/2 teaspoon finely grated lemon zest; 1/2 cup watercress; 1/4 cup torn basil; 1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup); 1/3 cup unsalted, roasted pistachios, coarsely chopped

Servings: persons

1/2 cup whole-milk ricotta
16 ounces prepared pizza dough, room temperature
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
1/2 cup frozen sweet peas, thawed
1/2 teaspoon kosher salt
1/2 cup shredded low-moisture mozzarella
1/4 cup
or store-bought pesto
1 garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
1/2 cup watercress
1/4 cup torn basil
1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
1/3 cup unsalted, roasted pistachios, coarsely chopped

1
["Place a rack in lower third of oven; preheat to 500u00b0F. Drain ricotta in a paper towel-lined colander.", "Gently stretch dough to a 16x12"" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.", "Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.", "Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.", "Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve."]

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup whole-milk ricotta, 16 ounces prepared pizza dough, room temperature, 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan, 1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler, and more.

Yes, White Pizza With Shaved Vegetables And Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Pizza With Shaved Vegetables And Pesto

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