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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Total:: 1 hr
Active:: 30 min

Yield:: 8 slices (4 servings)

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Zucchini, Ricotta and Lemon Pizza
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 slices (4 servings)
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

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My Private Notes

Buffalo Chicken Enchiladas

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