Zucchini-Ricotta Pizza

Keep it easy: Roll the dough out on parchment paper, and place the paper right on the hot pizza stone.

Zucchini-Ricotta Pizza
Zucchini-Ricotta Pizza

PREP TIME

--

minutes

TOTAL TIME

89

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

89

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups warm water (100 to 110 degrees fahrenheit)

  • 3 1/2

    teaspoons dry yeast

  • 2

    teaspoons sugar

  • 2

    tablespoons olive oil

  • 1 1/2

    teaspoons kosher salt, divided

  • 1

    teaspoon freshly ground black pepper

  • 23.75

    ounces white whole-wheat flour (about 5 cups)

  • Cooking spray

  • 1

    pint cherry tomatoes, halved

  • 1

    tablespoon canola oil, divided

  • 3/4

    cup part-skim ricotta cheese

  • 3

    tablespoons finely chopped fresh basil

  • 2

    tablespoons finely chopped fresh mint

  • 2

    tablespoons 1% low-fat milk

  • 1

    garlic clove, grated

  • 2

    medium zucchini, shaved (about 2 cups)

  • 2

    ounces feta cheese, crumbled (1/2 cup)

Directions

1. Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes. 2. Place a pizza stone or baking sheet in oven. Preheat oven to 500°. 3. Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes. 4. Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.

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