Description
A crisp golden crust layered with creamy ricotta, roasted zucchini, sweet red onion, and a zesty lemon finish—this pizza brings garden-fresh vibes to your table. Topped with mint and a hint of heat, it’s the perfect light yet satisfying bite.
Ingredients
1 lb. pizza dough
1½ lbs. zucchini (about 3 medium), thinly sliced
1 large red onion, thinly sliced
6 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, to taste
1 lemon (zest + juice)
2 cups fresh ricotta
¼ cup finely grated Parmesan (about 1¼ oz.)
1 small garlic clove, grated or minced
½ cup fresh mint leaves
½ tsp crushed red pepper flakes
Instructions
Preheat oven to 475°F (245°C). Roll out pizza dough on a lightly floured surface into your desired shape.
Toss zucchini and red onion with olive oil and salt. Spread on a baking sheet and roast for 10–15 mins until tender and slightly golden.
In a bowl, mix ricotta with garlic, lemon zest, juice, Parmesan, and a pinch of salt.
Spread ricotta mixture over the dough. Top with roasted veggies.
Drizzle with olive oil and sprinkle with red pepper flakes.
Bake pizza for 12–15 mins or until crust is golden and crispy.
Remove from oven, top with fresh mint, and another light drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 per serving
- Fat: 15g per serving
- Carbohydrates: 25g per serving
- Fiber: 2g per serving
- Protein: 10g per serving