Recipe courtesy of Alex Caspero

Zucchini, Ricotta and Lemon Pizza

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.
  • Level: Easy
  • Total: 1 hr (includes sit time)
  • Active: 30 min
  • Yield: 8 slices (4 servings)
  • Nutrition Info
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Ingredients

Nonstick cooking spray

1 zucchini, cut into ribbons using a vegetable peeler (about 3/4 cup ribbons) 

Kosher salt and freshly ground black pepper

Zest of 1 large lemon plus 2 tablespoons lemon juice 

3 teaspoons olive oil 

1/2 cup thinly sliced tomatoes 

1 ball pizza dough (or one 12-inch prepared dough round)

1/2 cup ricotta 

1/2 tablespoon finely chopped fresh chives, plus more for garnish 

1/4 cup grated Parmesan 

Directions

  1. 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.)
  2. 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. 
  3. Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside. 
  4. 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. 
  5. 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. 
  6. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
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