Zucchini-Ricotta Pizza Recipe

Name: Zucchini-Ricotta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups warm water (100 to 110 degrees fahrenheit); 3 1/2 teaspoons dry yeast; 2 teaspoons sugar; 2 tablespoons olive oil; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper; 23.75 ounces white whole-wheat flour (about 5 cups); Cooking spray; 1 pint cherry tomatoes, halved; 1 tablespoon canola oil, divided; 3/4 cup part-skim ricotta cheese; 3 tablespoons finely chopped fresh basil; 2 tablespoons finely chopped fresh mint; 2 tablespoons 1% low-fat milk; 1 garlic clove, grated; 2 medium zucchini, shaved (about 2 cups); 2 ounces feta cheese, crumbled (1/2 cup)

Servings: persons

2 cups warm water (100 to 110 degrees fahrenheit)
3 1/2 teaspoons dry yeast
2 teaspoons sugar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
23.75 ounces white whole-wheat flour (about 5 cups)
Cooking spray
1 pint cherry tomatoes, halved
1 tablespoon canola oil, divided
3/4 cup part-skim ricotta cheese
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
2 tablespoons 1% low-fat milk
1 garlic clove, grated
2 medium zucchini, shaved (about 2 cups)
2 ounces feta cheese, crumbled (1/2 cup)

1
Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85u00b0) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.
2
Place a pizza stone or baking sheet in oven. Preheat oven to 500u00b0.
3
Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500u00b0 for 7 minutes.
4
Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500u00b0 for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500u00b0 for 10 minutes. Top with tomatoes; bake at 500u00b0 for 4 minutes. Cut into 8 wedges.

913

kcal

Calories

Fat

143

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: 2 cups warm water (100 to 110 degrees fahrenheit), 3 1/2 teaspoons dry yeast, 2 teaspoons sugar, 2 tablespoons olive oil, and more.

Yes, Zucchini-Ricotta Pizza 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.

Zucchini-Ricotta Pizza

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