Zucchini, Ricotta and Lemon Pizza

  • Yield : 8 slices (4 servings)
  • Cook Time : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Four Cheese White Pizza

  • Deep Dish Sausage, Bell Pepper and Onion Pizza

  • Chicago-style Deep Dish Pizzas

  • Ultimate Should Be a $1000 Pizza

  • Portobello Mushroom Pizzas

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    8.4 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    15 milligrams
  • Sodium

    546 milligrams
  • Carbohydrate

    55.4 grams
  • Fiber

    2.7 grams
  • Protein

    14.6 grams
  • Sugar

    1.6 grams


  • Nonstick cooking spray
  • 1 zucchini, cut into ribbons using a vegetable peeler (about 3/4 cup ribbons)
  • Kosher salt and freshly ground black pepper
  • Zest of 1 large lemon plus 2 tablespoons lemon juice
  • 3 teaspoons olive oil
  • 1/2 cup thinly sliced tomatoes
  • 1 ball pizza dough (or one 12-inch prepared dough round)
  • 1/2 cup ricotta
  • 1/2 tablespoon finely chopped fresh chives, plus more for garnish
  • 1/4 cup grated Parmesan


Step 1

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.)

Step 2

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. 

Step 3

Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside. 

Step 4

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. 

Step 5

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. 

Step 6

Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *