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White Zucchini and Ricotta Pizza

White Zucchini and Ricotta Pizza

with Garden Salad

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Pay homage to the end of the summer season with a delicious white zucchini pizza. A sneaky favourite amongst pizza fans, this pizza uses ricotta as a base, then is topped with lemon-seasoned zucchini, and mozzarella. To sweeten the deal, we've thrown in a fresh veg-packed garden salad that can either be eaten on the side or topped on a slice to unlock a new flavour combo you didn't know you needed!

Tags:Veggie
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Ricotta Cheese

(ContainsMilk/Lait)

340 g

Pizza Dough

(ContainsWheat/Blé)

200 g

Zucchini

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

113 g

Arugula and Spinach Mix

1 unit

Lemon

132 g

Mini Cucumber

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, grated

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate100 g
Sugar17 g
Dietary Fiber10 g
Protein26 g
Cholesterol65 mg
Sodium2560 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Small Bowl
Zester
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min.Preheat the oven to 475˚F.Wash and dry all produce. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 baking sheets.) Let dough rest in a warm place for 8-10 min.

2

While dough rests, cut zucchini into 1/4-inch rounds. Zest, then juice lemon. Cut cucumbers into 1/4-inch half-moons. Halve tomatoes. Add ricotta, lemon zest and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper and stir to combine.

3

Add zucchini, Italian Seasoning, garlic salt, half the lemon juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper then toss to coat. With floured hands, stretch pizza dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread lemon ricotta over dough. Top with mozzarella, then zucchini. Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

4

When pizza is almost done, combine remaining lemon juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 3). Add tomatoes, cucumbers and arugula and spinach mix. Season with salt and pepper, then toss to coat.

5

Let pizza rest for 2-3 min, then cut pizza into slices. Divide pizza and salad between plates. Sprinkle Parmesan over salad.