Zucchini With Ricotta Pizza

There’s something magical about grilled zucchini, no I don’t say that lightly. It has this sweet, charred, and somewhat chewy yet crunchy texture that just makes my mind race with all sorts of zucchini summer recipe ideas. And that’s where this zucchini with ricotta pizza comes in.

I mean, who would have thought that I would be reaching out for grilled zucchini or courgette if you prefer as a topping for pizza? But here’s the thing… you should make this pizza because…

Should you choose to make the pizza using the part wholegrain dough, you can look forward to the earthy dough flavor, mildly nuttiness from the ricotta and Parmigiano Reggiano, slight kick from the freshly ground black pepper, and the caramelized, charred grilled zucchini. Yes, it’s a delicious mouthful and I must say, it is filling without feeling ‘heavy’.

How to Make This Zucchini With Ricotta Pizza

Zucchini With Ricotta Pizza Ingredients

For the base: you need:

Soft ricotta

Grated Parmigiano Reggiano

Fresh and grated mozzarella

Olive oil, salt, and

Black pepper (optional).

Two medium-sized zucchini for the 3 pizzas should be enough.

Pizza dough: You could use the ‘wholegrain’ pizza dough, or a full white flour pizza dough.

How To Make Zucchini With Ricotta Pizza

Start with drizzling some olive oil onto the pizza dough- this makes it a wee bit easier to top it with the ricotta.

Then spread the ricotta mixture over it, finished with the grated then fresh mozzarella and another drizzle of olive oil.

Bake and when done, layer the pizza with the grilled zucchini and thick slivers of Parmigiano Reggiano and olive oil to finish.

Did you like the zucchini with ricotta pizza? If so, I would immensely appreciate it if you could rate it below. If you didn’t enjoy it, please tell me why 🙁 and what you believe we could change. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, TikTok, or subscribe on Youtube or below to be notified of new posts by email.

Other Unsuspectingly Delicious Pizza

Leftover Broccoli Stem and Sweetcorn Pizza

White pizza base topped with sweet corn, mozzarella, and boiled broccoli stems that have been sauteed in olive oil, garlic, and fresh chili. Finished with thick-ish slivers of grated grana padano.

Print Recipe

Zucchini with ricotta pizza

(+15 rating, 3 votes)

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Lunch/Dinner – Italian

By Angela – Serves: 3

Prep Time: 15 minutes – Cooking Time: 36 minutes – Total Time: 51 minutes

Ingredients

• Pizza dough (see link above)
• 2 medium-sized zucchini
• 150g ricotta
• 170g Parmigiano Reggiano (substitute with Parmesan)
• Salt & black pepper to taste
• Extra virgin olive oil
• 180g grated mozzarella
• 250g fresh mozzarella

Instructions

1

After the dough has gone through the first rise, portion it into 3- roll each one into a tight ball and cover (with cling film and a kitchen towel) to go through a second rise. In the meantime, prepare the zucchini.

2

Use a mandolin or a knife to cut the zucchini lengthwise into very thin strips and grill in a lightly oiled pan over medium-high heat on both sides until cooked through.

3

Preheat the oven to 250°C / 482°F

4

Whisk the ricotta, Parmigiano Reggiano, some salt to taste, and 3 tablespoons of oil until well combined. Make sure you taste it for seasoning and add Parmigiano or salt and pepper to your taste.

5

Roll out the pizza dough, drizzle about 2 tablespoons worth of olive oil evenly across the pizza base, then spread the ricotta mixture over it.

6

Top that with some grated mozzarella and finish with crumbs of the fresh mozzarella and a drizzle of oil. Bake for 12 minutes (or until cooked through rotating the pan halfway through.

7

When the pizza is ready, take it out of the oven, lay the grilled zucchini over it, and top with thick slivers of Parmigiano Reggiano, olive oil and freshly ground black pepper.