Pizza with zucchini, ricotta and lemon
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 367, total fat 8.5 G., saturated fats 3 G., proteins 14.5 G., carbohydrates 55.5 G., fiber 3 G., cholesterol 15 mg, sodium 546 mg, sugar 1.5 G.
Calories 367, total fat 8.5 G., saturated fats 3 G., proteins 14.5 G., carbohydrates 55.5 G., fiber 3 G., cholesterol 15 mg, sodium 546 mg, sugar 1.5 G.
Lemon might not be the most natural ingredient for pizza, but in this recipe, its bright citrus flavor complements the fishy zucchini and ricotta topping beautifully. You'll experience a pleasant, refreshing taste in every bite. Fresh tomatoes pair perfectly with the zucchini in this pizza. Before assembling the pizza, remove as much water as possible from the thinly sliced vegetables to prevent the topping from becoming watery. Sprinkle everything with grated Parmesan cheese and chopped fresh chives and bake until the cheese is melted and the crust is golden brown. This pizza is a great way to enjoy the summer vegetable harvest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 zucchini, peeled into ribbons with a vegetable peeler (about 3/4 cup ribbons)
- Zest of 1 large lemon + 2 tbsp lemon juice
- 3 teaspoons olive oil
- 0.5 cups thinly sliced tomatoes
- 1 pizza dough ball (or rolled out dough with a diameter of 30 cm.)
- 0.5 cup ricotta
- 0.5 tbsp finely chopped fresh chives + extra for serving
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Position the oven rack in the middle of the oven and preheat to 450°F (245°C). Lightly spray a pizza pan or stone with cooking spray and place it on the rack. If you don't have a pizza peel or another way to transfer the pizza to the hot stone, skip this step and cook the pizza directly on the pan.
- Toss the zucchini ribbons with 1/8 teaspoon of salt and place in a colander over the sink. Let sit for 15 minutes to remove excess water. Pat the zucchini dry with paper towels or a kitchen towel. Toss with 1 tablespoon of lemon juice, half the zest, and 1 teaspoon of olive oil and set aside.
- Wrap the tomato slices in a paper towel and press gently to remove excess water. Set aside.
- Stretch the pizza dough into a circle the size of a pizza pan (or directly on the pan if you don't have a pizza peel). In a bowl, combine the ricotta, green onions, the remaining 1 tablespoon lemon juice, the remaining zest, and 1/8 teaspoon each salt and black pepper.
- Spread the ricotta over the rolled-out dough, leaving a small border around the edges. Evenly distribute the tomato slices and zucchini ribbons over the ricotta. Drizzle lightly with the remaining 2 teaspoons of olive oil and sprinkle with Parmesan and chives.
- Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
Author of the recipe - Alex Caspero is a registered dietitian, personal trainer, and plant-based nutritionist.
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