Change up your pizza night with this zucchini and ricotta 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.
You know those nights when you just can’t fathom the idea of cooking dinner, but you don’t want another takeout meal? Hi! That’s me at least once a week and my cure to this problem nine times out of ten is PIZZA NIGHT!
I’m not sure why, but for a while we reserved pizza night for special occasions. My guess is that since pizza isn’t always deemed the “healthiest” food on the block, even I developed guilty feelings around it. I’ve done a lot of personal work since that time of my life (read more here) and now view pizza as a very normal and balanced part of life! If you’ve never tried white pizza, promise me you’ll give this recipe a try! Pro-tip: To make these a super easy weeknight recipe just buy store-bought pizza crust.
Små Pizzaer Med Squash, Ricotta Og Feta
First things first, what the heck is white pizza? White pizza skips tomato sauce and focuses on the cheese. My kind of pizza. This recipe includes a drizzle of olive oil, herbs, veggies and a mixture of ricotta and mozzarella cheese. I love mixing in white pizzas every now and again just to switch things up!
Hack #1: Don’t feel you have to make the dough yourself. However I do have a delicious and super easy pizza dough recipe. Trust me – It’s fool-proof!
Hack #2: Stock up on dough. When I buy or make pizza dough, I actually buy several of them and store them in the freezer. Then I take one out an hour before I plan to make the pizza to let it thaw. This means that I am always prepared should I want to whip one up.
Zucchini Pizza With Lemon & Ricotta
Hack #3: Quality matters. Now I know that not everyone has access to a local, sourdough bakery (they’re basically on every street corner in San Francisco!), but try to pick a better quality dough. Maybe that means reaching for whole wheat or a boxed brand like Simple Mills that does a great grain-free crust. Same goes for the veggies and cheese!
Hack #4: Fill half your plate with veggies and the other half with pizza. This is how I roll and if you’ve followed my Instagram shenanigans you know this to be the case. I always whip up a salad when I’m making pizza to ensure I’m also getting in my greens. Plus the pizza has zucchini so it’s basically a superfood.
If my healthy hacks didn’t convince you, maybe this will: this meal LITERALLY takes 30 minutes to put together and only about 10 mins of work. Once you have the crust rolled out it’s just a matter of sprinkling on the ingredients and baking the pizza. If you’re a lazy weeknight eater or don’t meal prep like me, this recipe is your calling.
Best Grilled Leek, Zucchini And Ricotta Pizza Recipe
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.
*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.
Join 20, 000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!If you think pizza is only about tomato sauce, pepperoni, and cheese, you are missing out! Try this exceptional Italian-style vegetarian white pizza with zucchini and herbed ricotta. “Pizza Bianca” is what white pizza is called in Italian.
Vegetarian White Pizza With Shaved Vegetables And Pesto Recipe
Fresh creamy herbed ricotta is spread on pizza dough, mounded with thinly sliced zucchini ribbons, topped with mozzarella and Parmesan cheeses then baked in a screaming hot oven until crisp and golden. At the first bite, you’ll see why this will become your new favourite. It’s light and crispy in all the right places, cheesy, and packed with lots of herb flavour.
To achieve the crispiest pizza ever, make sure you get your oven really hot so the pizza will cook and brown quickly. When the golden-baked crispy pizza comes out of the oven, you won’t believe you created it!
Since I grew up in an Italian family eating homemade pizza all the time, you could say I’m a good authority on homemade pizza. I always make my own pizza dough but if that’s not your thing, don’t let that be a barrier. Make your life easy and simply pick up pre-made pizza dough at your local bakery or grocer. It’s perfectly acceptable!
Zucchini Ricotta Galette
When you have pizza dough on hand (whether it’s homemade or store-bought) you’ll be surprised at how quick and easy it is to make this pizza on a weeknight. For convenience, you could easily keep a stash of pizza dough in your freezer. Thaw the frozen dough in the refrigerator overnight. Bring cold pizza dough to room temperature to rise a little bit which will make it easier to stretch. This takes about one hour. One pound (450g) of pizza dough makes one medium-large pizza.
If you don’t own a spiralizer to slice the zucchini into thin ribbons, then use a vegetable peeler or sharp knife and slice the zucchini into thin strands or coins. I purchased the Ricardo Countertop Spiralizerand I love it! It’s so easy to use, easy to clean, and stores easily in a drawer in the original box. You will be surprised at the generous amount of freshly sliced zucchini you need to pile on the pizza as it reduces substantially when baked. Wait until the last minute to spiralize the zucchini as you don’t want it to exude any liquid before cooking.
An Italian-style vegetarian pizza topped with creamy herbed ricotta, zucchini ribbons, mozzarella and Parmesan cheese. Baked until crisp and golden this pizza will beat any delivery!
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