Zucchini and Ricotta Pizza
Change up your pizza night with this zucchini and ricotta white pizza. You may think you need tomato sauce for pizza, but you really don’t! This combo will definitely change your mind for your next pizza night or easy weeknight dinner recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 slices 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Ingredients
Scale
- 1 12 inch pizza dough*
- 1 tbsp olive oil
- 1 garlic clove, minced
- 8 ounces mozzarella, sliced
- 4 ounces ricotta
- 1 small zucchini, sliced
- 1/4–1/2 cup fresh basil, chopped
- salt and pepper, to taste
- optional: red pepper flakes
Instructions
- Preheat your oven to 450 degrees F.
- Spread your pizza dough directly onto a baking sheet (use flour if needed) until it’s 12 inches around.
- Drizzle crust with olive oil and top with minced garlic.
- Add mozzarella, ricotta and and zucchini slices.
- Bake for 10 mins on bottom rack. Place on top rack and bake for an additional 10 mins. Watch closely as all ovens are different.
- Remove from oven and top with fresh basil, salt and pepper and red pepper flakes, if using.
- Cut into 8 slices and serve immediately.
*I use organic sourdough crust that I get from a local bakery or I make my own using this recipe. Feel free to use what you have access to or if you’re gluten-free, I really enjoy the Simple Mills pizza crust.