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.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 slices (4 servings)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 367, Fat 8.4 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 546 milligrams, Carbohydrate 55.4 grams, Fiber 2.7 grams, Protein 14.6 grams, Sugar 1.6 grams
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thiru chenduran
[email protected]This pizza is a great way to get your kids to eat their vegetables.
Mallory Wright
[email protected]I would have liked the pizza more if the zucchini had been cooked a bit more.
AJAL SADIK
[email protected]This pizza is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Mehram Khan
[email protected]I've made this pizza several times and it's always a hit. It's a great recipe to have on hand for when you're short on time.
M Shabaz
[email protected]This pizza is a great way to use up leftover zucchini.
Xahid Ahasan Shohagh
[email protected]I'm not a big fan of zucchini, but I really enjoyed this pizza. The lemon and ricotta balanced out the zucchini flavor perfectly.
Asawais Awais
[email protected]This pizza is so easy to make and it's always a hit with my family and friends.
Jean Caleb Ishimwe
[email protected]The crust was perfectly crispy and the toppings were delicious. I would definitely make this pizza again!
Gaming Mustakim
[email protected]This pizza was a bit too lemony for my taste, but I still enjoyed it.
Mr Jocker
[email protected]I love the combination of zucchini, ricotta, and lemon in this pizza. It's so flavorful and refreshing!
Desmond T Desmond t
[email protected]This zucchini ricotta and lemon pizza was a delightful surprise! The flavors of the zucchini, ricotta, and lemon blended perfectly, creating a light and refreshing pizza that was perfect for a summer meal.