Zucchini and Stracciatella Pizza
This Zucchini and Stracciatella Pizza is a perfect spring pizza recipe. It has a base of an herby ricotta, topped with thin sliced zucchini, shallots, and corn, then finished with some lemony arugula and decadent stracciatella cheese. A perfect way to eat a bunch of fresh vegetables that are at their peak.
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Servings: 4 servings
Ingredients
- 1 lb pizza dough
- 1 zucchini thinly sliced
- 1 shallot thinly sliced
- ½ cup corn
- 1 cup whole milk ricotta cheese
- 2 tablespoon fresh parsley minced
- 2 tablespoon fresh dill minced
- 2 garlic cloves grated
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups arugula
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 6 oz stracciatella cheese
Instructions
- Preheat your oven to 425℉.
- Let your dough come to room temperature then either use a rolling pin and roll or use your fingers to press it out until it’s about ½ an inch thin. Transfer to a parchment paper lined baking sheet and drizzle extra virgin olive oil on top.
- In a bowl, mix together the ricotta cheese, chopped fresh herbs, grated garlic, red pepper flakes, salt, and black pepper.
- Using a spoon or spatula, spread all of the ricotta cheese mixture on the dough, leaving about a ½ inch border around the edges. Then scatter the zucchini, shallots, and corn evenly all over the ricotta.
- Bake for 20-25 minutes until golden.
- In a large bowl, squeeze the lemon juice over the arugula. Toss to combine.
- When the pizza comes out of the oven, top with the lemony arugula and stracciatella cheese.
Notes
- Sprinkle some all purpose flour on your surface before you roll out the dough so it doesn't stick.
- Stretch your dough out on the parchment paper so that you can easily transfer it to your baking sheet. Or stretch it out already on the baking sheet.
- Use a pizza stone if you have one.
- If the pizza dough is scrunching back up when you’re trying to stretch it out, it means it’s still too cold. Let the dough rest at room temperature for another 15 minutes then try again. Repeat if still not cooperating.
- The pizza dough does not need to be a perfect circle! I like to do an oval kind of shape to fit on the sheet pan.
- Slice the zucchini and shallots really thin using a mandoline if you’re comfortable using one. Just make sure to use the guard so you keep your hand and fingers safe.
Nutrition Estimate
Calories: 562kcal | Carbohydrates: 64g | Protein: 25g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 1464mg | Potassium: 321mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 17mg | Calcium: 387mg | Iron: 4mg