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)
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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
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
- 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.
