Zucchini and Ricotta Pizza for a Quick, Guilt-Free Feast

This Zucchini and Ricotta Pizza is a quick and healthy alternative to traditional pizza, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 package Pizza Dough Use store-bought for convenience or homemade.
2 tablespoons Olive Oil Drizzle for enhanced flavor; extra virgin preferred.

For the Toppings

1 cup Ricotta Cheese Key ingredient; can substitute with cottage cheese.
1 cup Mozzarella Cheese Fresh mozzarella is ideal, but shredded works too.
1 medium Zucchini The star of the pizza; can swap with spinach or bell peppers.
2 tablespoons Fresh Herbs (basil, oregano) Elevates flavors; dried can work in a pinch.

Equipment

Oven
Baking Sheet
Rolling Pin

Method

Step-by-Step Instructions

Preheat your oven to 450°F (230°C) and allow to warm up for about 10 minutes.
Roll out the pizza dough on a lightly floured surface to your desired thickness.
Transfer the rolled dough onto a baking sheet or pizza stone.
Drizzle olive oil over the crust and spread it evenly.
Scoop ricotta cheese onto the dough, followed by shredded mozzarella and sliced zucchini.
Sprinkle fresh herbs atop the zucchini.
Bake the pizza for 15-20 minutes until the crust is golden brown and cheeses are bubbly.
Remove from the oven, let cool for a few minutes, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, slice zucchini thinly and use fresh herbs when possible. Rotate the pizza halfway through baking for even cooking.

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