This spring herbed ricotta pizza is not your traditional saucy pizza, but it definitely holds its ground. Herby ricotta slathered over pizza dough, topped with zucchini, corn, shallot, arugula, and burrata. This combo is just simply so good and definitely worth going out of the box for!
SPRING PIZZA INGREDIENTS:
- Pizza dough: Truthfully, I take the easier route here and usually use store-bought pizza dough. I'm not talking about that dough in a tin, though. Rather, homemade dough, but from a store. You could also go to your local pizza shop, they'd likely sell you some!
- Zucchini: Zucchini is in its prime right now, let's take advantage of that! Just one medium zucchini will be enough for this.
- Corn: Similar to zucchini, corn is great right now. If you're not able to get your hands on fresh, frozen works just fine. If you're using frozen, make sure to thaw before adding to the pizza.
- Shallot: A milder sister of the onion, shallots are so so good. They give a slight bite here, but without being overwhelming.
- Ricotta cheese: Creamy, cheesy, deliciousness. Don't skimp on this one!
- Fresh herbs: My favorite combination right now is parsley and dill. I would recommend these, but basil would also be great.
- Garlic: Just two cloves - nothing crazy!
- Red pepper flakes: For a little kick.
- Arugula: A nice peppery freshness to put on top after the pizza has baked.
- Burrata: I feel like no rationale is necessary here - burrata is just a winner, always.
HOW TO MAKE IT:
Alright folks, this is springy herbed ricotta pizza is a really simple recipe that just tastes very very good.
- Roll out the pizza dough to be about ½ an inch thick, 12 inches wide.
- Chop up the herbs and garlic, combine with the ricotta, red pepper flakes, and a pinch of salt and pepper.
- Cut up the zucchini and shallot as thin as you can! I'm talking like, ⅛ an inch thin. Not a big deal if it's a bit thicker than that, though. Not all slices are created equal.
- Spread the ricotta mixture in an even layer on the dough, leaving ½ an inch for the crust. Layer with zucchini, shallot, and corn. Try to get one even layer of the zucchini. Sprinkle with salt and pepper, and add a quick drizzle of olive oil.
- Bake for about 12-14 minutes, until the crust is golden brown. Serve with a few big handfuls of arugula, and about 2x or 3x balls of burrata torn up and plopped around.
WHAT TO SERVE WITH:
The pairing possibilities with pizza are truly endless, but here are a few of my favorite bright, springy dishes that would compliment this particular spring herbed ricotta pizza well.
Spring Herbed Ricotta Pizza
- 1 ball pizza dough
- 1 medium zucchini thinly sliced (⅛ an inch)
- 1 small shallot thinly sliced (⅛ an inch)
- ½ cup corn fresh, or thawed if frozen
- 1 cup whole milk ricotta cheese
- ¼ cup equal parts fresh parsley and dill
- 2 garlic cloves finely minced
- ¼ teaspoon red pepper flakes
- 2 cups arugula
- 2-3 palm-sized balls of burrata cheese
- Salt & pepper
- Olive oil for drizzling
- Preheat your oven to 400℉. Roll out your dough to be about 12 inches wide, ½ an inch thick. Transfer to a parchment lined round baking sheet.
- Can also use a rectangle baking sheet. Roll the dough to a rectangle in this case, around 14 x 9 inches.
- In a bowl, combine the ricotta, parsley, dill, garlic, red pepper flakes, and a pinch of salt and pepper.
- Spread evenly on the dough, leaving around ½ an inch for the crust. Top with one layer of zucchini, followed by a layer of shallot, and lastly the corn. Sprinkle with salt and pepper, and drizzle with a little olive oil.
- Bake for 12-14 minutes until the crust is golden brown. Remove from the oven and top with the arugula and ripped up burrata cheese. Serve warm or at room temp.