Gourmet White Pizza Ricotta Zucchini
This elegant white pizza showcases creamy ricotta, tender zucchini, and melted mozzarella on a crispy crust without tomato sauce, offering rich, delicate, and fresh flavors.
Equipment
- 1 mixing bowl
- 1 oven
- 1 baking tray or pizza stone
- 1 knife or mandoline for slicing zucchini
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ cup warm water
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 to 2 zucchini thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon Italian seasoning
- Fresh basil or parsley optional garnish
- Grated Parmesan cheese optional garnish
Instructions
- Combine flour, yeast, salt, and sugar in a mixing bowl.
- Add warm water and olive oil, mixing to form dough.
- Knead dough for 5 to 7 minutes until smooth.
- Cover dough and let it rise for 1 hour until doubled in size.
- Thinly slice zucchini using a knife or mandoline.
- Toss zucchini with olive oil, minced garlic, salt, pepper, and Italian seasoning.
- Preheat oven to 475°F (245°C).
- Divide dough into two portions and roll each thinly on a baking tray or pizza stone.
- Spread small dollops of ricotta evenly over each dough base.
- Sprinkle shredded mozzarella cheese over the ricotta.
- Arrange the zucchini slices on top of the cheese.
- Bake pizzas for 12 to 15 minutes until crust is golden and cheese is bubbly.
- Remove from oven, sprinkle with grated Parmesan and fresh herbs if desired, then slice and serve hot.
Notes
- Do not overload zucchini to avoid excess moisture softening the crust.
- Pre-salting and patting dry zucchini increases crispiness.
- Drizzle olive oil after baking for added richness.