White Pizza with Ricotta Zucchini
This white pizza features a golden crust topped with creamy ricotta, melted mozzarella, thin zucchini ribbons, fresh herbs, olive oil, and lemon zest for a bright, rustic Italian-inspired main dish.
Equipment
- 1 oven preheated to 475°F
- 1 pizza stone optional for baking
- 1 Rolling Pin
- 1 mixing bowl
Ingredients
- 1 lb pizza dough store-bought or homemade
- 1 tbsp olive oil for brushing
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic finely minced
- ½ tsp sea salt
- ¼ tsp freshly cracked black pepper
- 1 small zucchini very thinly sliced
- 1 tsp fresh thyme leaves or chopped parsley
- 1 tsp lemon zest
- 1 –2 tbsp extra virgin olive oil for drizzling
- Optional: pinch of red pepper flakes
Instructions
- Preheat the oven to 475°F (245°C) and place a pizza stone inside if using.
- Roll out the pizza dough into a 12-inch round on lightly floured parchment paper.
- In a bowl, mix ricotta, minced garlic, sea salt, and black pepper until smooth.
- Brush the rolled-out dough lightly with olive oil.
- Spread a thin layer of shredded mozzarella over the dough surface.
- Add generous dollops of the ricotta mixture evenly across the pizza.
- Arrange thin zucchini slices evenly over the cheese layers.
- Sprinkle grated Parmesan cheese on top.
- Transfer the pizza, with parchment paper, onto the hot pizza stone or baking sheet.
- Bake for 12 to 15 minutes until the crust is golden brown with slight charring and the cheese is bubbly.
- Remove from oven and drizzle with extra virgin olive oil.
- Sprinkle fresh thyme or parsley leaves and lemon zest for brightness.
- Optionally, add a light pinch of red pepper flakes for heat.
Notes
- Slice zucchini very thinly for delicate texture.
- Avoid overloading toppings to keep balanced flavors.
- Bake on a preheated stone for extra crisp crust.
- Let pizza rest 2–3 minutes before slicing.
- Store leftovers tightly wrapped in refrigerator for up to 2 days.