Pizza can be light and bright, when you top an artisan crust with creamy fresh cheese, sweet roasted zucchini, and a big squeeze of lemon.
What You Get
Shallot or spring onion
Par-baked pizza crust
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Line a sheet tray with foil or parchment.
Cut the zucchini lengthwise into halves or quarters, then roughly chop. Pile on the prepared pan, drizzle with 2 tablespoons olive oil, and season with ¼ teaspoon salt. Roast until tender, about 20 minutes.
Meanwhile, slice the shallot. Slice 1 clove garlic, if using. Pick the mint, toss the stems, and tear the leaves.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Scatter with the shallot and garlic, dollop with 1 cup of the ricotta, drizzle with olive oil, and season well with salt and pepper. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden, 10 to 12 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. When the zucchini is ready, arrange it on top of the pizza. Grate with lemon zest, if you have a zester, and squeeze lemon juice over.
Scatter with the torn mint leaves, sprinkle with Parmesan, and chile flakes, if you like some heat. Cut the pizza into wedges and serve warm.