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This zucchini and ricotta pizza with pesto flavor offers a tasty twist on traditional pizzas, perfect for enjoying seasonal zucchini. Quick and easy to make, it's great for casual meals with family or friends.
I came up with this during a summer when my garden gave me way too many zucchinis. Now it's become our Friday night tradition throughout the whole summer season.
Ingredients
- One pizza dough: ready-made to save you time while giving you that perfect crispy base
- 125 grams of ricotta: adds a smooth, velvety texture and mild flavor that balances everything else
- One tablespoon of pesto: brings a burst of Mediterranean flavors
- Two small fresh zucchinis: pick firm ones for better texture when cooked
- 30 grams of grated pecorino: gives a stronger kick than regular parmesan
- 20 grams of toasted pine nuts: add a nice crunch and subtle nutty taste
Step-By-Step Guide
- Oven setup:
- Get your oven hot at 200°C. Put the rack at the bottom for the best crust results.
- Dough placement:
- Spread your pizza dough on baking paper. Make sure it's even thickness all around. Put the whole thing on a baking tray.
- Creamy base mix:
- Mix the ricotta and pesto in a bowl until you've got a smooth, slightly green cream. Spread it all over the dough but leave about a 1cm edge that'll puff up nicely.
- Zucchini prep:
- Wash your zucchinis with cold water and dry them with a clean towel. Use a mandoline or sharp knife to cut them into thin 2mm slices. Thinner slices cook faster and more evenly.
- Putting it together:
- Arrange your zucchini slices on top of the creamy base, slightly overlapping them. Sprinkle grated pecorino all over for even flavor. Finish by scattering pine nuts on top.
- Baking time:
- Bake at the bottom of your oven for about 15-20 minutes. Your pizza's done when the edges turn golden and the zucchini gets tender. Keep an eye on it since pine nuts can brown quickly.
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Pine nuts are my favorite part of this dish. Their flavor really comes out during cooking and turns this simple pizza into something special. I still remember the first time I made this for friends at dinner - even the veggie-haters couldn't get enough!
Storage
You can keep this pizza in the fridge for up to 2 days in an airtight container. When warming it up, go for a regular oven at 150°C for a few minutes instead of the microwave which will make the crust soggy. Honestly, I actually prefer it cold the next day for lunch, as the flavors blend together overnight.
Mix It Up
Feel free to change things around to suit your taste. You can swap the pecorino for parmesan or crumbled feta for more of a Mediterranean feel. Yellow zucchini works great too and adds extra color. If you want stronger flavors, throw on some halved cherry tomatoes or pitted black olives.
Perfect Pairings
Serve your pizza with a simple green salad drizzled with olive oil and balsamic for a complete, balanced meal. For a party appetizer, cut the pizza into small squares and serve with a glass of dry white wine like Sancerre or Chablis that goes really well with the fresh zucchini and soft ricotta.
Frequently Asked Questions
- → Can I swap out the pizza crust?
Definitely! You can use puff pastry or flatbread for a quick and different base.
- → What can I replace ricotta with?
Try goat cheese, mascarpone, or thick crème fraîche as alternatives.
- → Is it okay to make this pizza ahead?
Sure! You can prepare it early and heat it in the oven before serving. It’s also tasty cold!
- → How can I make the pizza crunchier?
Mix in crushed hazelnuts or toasted sesame seeds along with the pine nuts for extra crunch.
- → Can I throw in other veggies?
Of course! Bell pepper slices, tomato rounds, or thinly sliced red onions work perfectly.