Recipe Author – Alex Caspero is a certified nutritionist, personal instructor and author of plant-based dietary regimens.
Lemon can hardly be called a suitable ingredient for pizza, but in this recipe with its bright citrus flavor it harmoniously complements the fish flavor of zucchini and ricotta filling. You will find a pleasant refreshing taste in every bite. An excellent company of zucchini in this pizza will be fresh tomatoes. Before collecting pizza, it is necessary to remove as much water as possible from thinly sliced vegetables so that the filling is not watery. Sprinkle with grated Parmesan and chopped fresh chives, and bake until the cheese is melted and the crust is browned. This pizza is a great way to enjoy a harvest of summer vegetables.
Calories 367, total fat 8.5 g. saturated fats 3 g. squirrels 14.5 g. carbohydrates 55.5 g. cellulose 3 g. cholesterol fifteen mg., sodium 546 mg., sugar 1,5 g.
Time: 1 hour.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 zucchini sliced with a peeler into ribbons (approximately 3/4 tablespoons)
- Zest of 1 large lemon + 2 tbsp. l lemon juice
- 3 tsp olive oil
- 0.5 tbsp. thinly sliced tomatoes
- 1 ball of pizza dough (or rolled dough with a diameter of 30 cm.)
- 0.5 tbsp. ricotta
- 0.5 tbsp. l finely chopped fresh chives + optional for serving
- 1/4 Art. grated parmesan
- Place the wire rack in the middle level of the oven and heat to 245 ° C. Lightly sprinkle a pizza pan or stone with a cooking spray and place on a wire rack. If you don’t have a pizza shovel or other way to transfer pizza to a hot stone, skip this step and cook the pizza directly on the baking sheet.
- Mix squash tapes with 1/8 tsp. salt and put in a colander over the sink. Leave on for 15 minutes to remove excess water. Dry the squash with a paper or kitchen towel. Mix with 1 tbsp. l lemon juice, half a zest and 1 tsp. olive oil and set aside.
- Wrap the tomato slices in a paper towel and gently squeeze, removing excess water. Set aside.
- Stretch the pizza dough into a round plate to fit the pizza pan (or directly on the pan if you don’t have a pizza shovel). Mix in a bowl of ricotta, green onion, the remaining 1 tbsp. l lemon juice, the remaining zest and 1/8 tsp. salt and black pepper.
- Put the ricotta on top of the rolled dough, backing a little from the edges. Spread tomato slices and zucchini tape evenly over ricotta. Sprinkle lightly with the remaining 2 tsp. olive oil and sprinkle with parmesan and chives.
- Bake until the crust is lightly browned and the cheese bubbled, 12-15 minutes. Serve.