Zucchini, Ricotta and Lemon Pizza
- Total:
- 1 hr
- Active:
- 30 min
- Yield:
- 8 slices (4 servings)
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 367
- Total Fat
- 8.4 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 15 milligrams
- Sodium
- 546 milligrams
- Carbohydrates
- 55.4 grams
- Dietary Fiber
- 2.7 grams
- Protein
- 14.6 grams
- Sugar
- 1.6 grams
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.
Giant Reese's Cup with Pieces
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Japanese Cheesecake 01:06
Now Playing
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
IDEAS YOU'LL LOVE
