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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Ricotta Cheese


340 g

Pizza Dough


200 g


¾ cup

Mozzarella Cheese, shredded


113 g

Arugula and Spinach Mix

1 unit


132 g

Mini Cucumber

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, grated


1 tbsp

Italian Seasoning

2 tbsp

All-Purpose Flour


1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


½ tsp


½ tsp


1 tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Small Bowl
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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.


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