Lemon and chives on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite.
Recipe courtesy of Alex Caspero
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Zucchini, Ricotta and Lemon Pizza
Total:
1 hr
Active:
30 min
Yield:
8 slices (4 servings)
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Active:
30 min
Yield:
8 slices (4 servings)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)

Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside. 

Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside. 

Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper. 

Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives. 

Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.

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