As someone who spends a lot of time cooking, baking, photographing food, and writing about food, I constantly have food-related ideas bouncing around in my head. You know you’re a food blogger when… as you’re standing at the kitchen sink washing dishes from the raspberry scones you just made (which just happen to be the fifth new recipe you’ve tried over the past three days), you ask your husband questions like, “Do you think that zucchini pizza would be good with pine nuts on it?” His reply? “Yes, I think that would be really good.” So the next time I make this pizza, I will definitely be tossing some pine nuts on top. I think the added crunch would be awesome, and if you try it, let me know how it turns out, okay?
I decided to forgo the tomato sauce on this pizza and used ricotta cheese instead. I grilled some zucchini, squeezed out the excess moisture, and spread the zucchini over the ricotta. Some mozzarella, grape tomatoes, and a generous sprinkling of Parmesan (plus pine nuts if you’re so inclined) finish off this three-cheese vegetarian pizza.
Grilled Zucchini Pizza with Ricotta
Learn more about my Time-Saving Healthy Family Meal Plan.
Makes 1 pizza
- 1 ball whole wheat or white pizza dough
- 1 medium zucchini
- Extra-virgin olive oil
- Salt and pepper
- ½ cup whole milk or part-skim ricotta cheese
- 2 cloves garlic, minced
- 4 oz. mozzarella cheese, grated
- 1 cup cherry or grape tomatoes, sliced into rounds
- Freshly grated Parmesan cheese
- 1/4 cup pine nuts, if desired
- Place a pizza stone in the oven and preheat to 500 degrees F for at least 30 minutes.
- Roll out pizza dough to a 12 to 14-inch round and place on a parchment-lined baking sheet.
- Slice the zucchini lengthwise into 1/4-inch to 1/2-inch thick slices. Brush both sides with olive oil and season with salt and pepper. Heat a grill pan over medium heat and grill the zucchini for a few minutes on each side until it softens and gets nice grill marks. Place the grilled zucchini on a paper-towel lined plate and cover with a second paper towel to absorb the excess moisture. Set aside to cool.
- Brush the outer edge of the pizza dough with a little bit of olive oil. In a small bowl, stir together the ricotta and garlic. Spread in an even layer over the pizza dough, leaving about 1/2-inch border of crust around the outer edge. Sprinkle with salt and pepper.
- Chop the zucchini into 1/2-inch pieces and distribute evenly over the ricotta. Top with the mozzarella and tomatoes. Sprinkle the pizza generously with the Parmesan. Toss on some pine nuts, if desired.
- Reduce oven temperature to 425 degrees. Slide the pizza and parchment onto the preheated pizza stone in the oven. Bake for 8-12 minutes, until cheese and crust begin to brown. Remove from the oven and let cool for about 5 minutes before slicing and serving.
Source: Kristine’s Kitchen.