Tomato and Zucchini Ricotta Pizza
Are you the type of person who wants to hold onto summer forever or are you one of those who cannot wait until fall? You guys know I love fall. We don’t have to worry about cold weather here in the OC so a break from the summer heat is always welcomed. I know some people are already wishing for fall foods, but I still have some summer recipes to share!
This Tomato and Zucchini Ricotta Pizza is one of them. If there was an official summer pizza, this might be it. It’s light and flavorful and just perfection!
First, we roast some tomatoes. You don’t want to skip this step! Roasted tomatoes are glorious. Then we also have some zucchini ribbons. You can use a spiralizer or mandolin to make these or slice them thinly with a good knife. We also need a fresh ear of corn and we will shave those kernels off.
In place of heavy cheese, I use ricotta for this recipe. I love the sort of fluffiness it has when you spread it on. I seasoned it with Italian seasonings, some salt, and garlic powder.
For the dough, you can certainly make your own homemade dough if you’d like to or you can just buy some from the store. After roasting the tomatoes, I prebake the dough a bit since the toppings don’t need much time.
I do put the zucchini ribbons and corn onto the pizza raw. I find that they get tender enough with just 10-12 minutes in the oven, but they don’t get super soft, kind of al dente which is perfect for me and I think gives the pizza a more “fresh” flavor!
This pizza is light and flavorful and so summery!
- 3 cups halved cherry tomatoes
- 3 tablespoons extra virgin olive oil
- salt to taste
- pepper to taste
- 1 large zucchini, sliced or spiralized into thin ribbons
- 1 large corn on the cob, kernels shaved
- 1 pound prepared pizza dough
- 15 ounces part-skim ricotta cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- fresh chopped basil
Preheat oven to 400 degrees. Place the halved cherry tomatoes onto a large baking sheet. Drizzle one tablespoon of the olive oil on the tomatoes, using your hands or a spoon to mix. Sprinkle with some salt. Roast the tomatoes for 10 minutes.
While the tomatoes are roasting, roll out the dough on a floured surface in a large rectangle (or circle if using a pizza pan). Place the dough onto prepared pizza stone or onto a pan lined with parchment paper. Brush another tablespoon of the olive oil on top of the dough and sprinkle with salt and pepper.
Remove the tomatoes from the oven and turn up the heat to 425. Bake the dough for 10 minutes.
While the dough is baking, prepare the ricotta mixture. In a mixing bowl, stir together the ricotta cheese, Italian seasoning, garlic powder, and salt to taste.
Once the dough is done prebaking, remove from the oven. Spread the ricotta mixture on top in an even layer. Then layer on the zucchini ribbons, corn, and roasted tomatoes. Drizzle the remaining olive oil on top and sprinkle with a bit more salt. Bake for 10-12 minutes or until the dough is golden on the bottom and the toppings are heated. Sprinkle fresh basil on top before serving.
Serving Size:1 slice
Amount Per Serving: Calories: 245 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 22mg Sodium: 177mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 12g