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White Zucchini and Ricotta Pizza
with Garden Salad
Pay homage to the end of the summer season with a delicious white zucchini pizza. A sneaky favourite amongst pizza fans, this pizza uses ricotta as a base, then is topped with lemon-seasoned zucchini, and mozzarella. To sweeten the deal, we've thrown in a fresh veg-packed garden salad that can either be eaten on the side or topped on a slice to unlock a new flavour combo you didn't know you needed!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
340 g
Pizza Dough
(Contains Wheat)
200 g
Zucchini
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Arugula and Spinach Mix
1 unit
Lemon
132 g
Mini Cucumber
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 tbsp
Italian Seasoning
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min.Preheat the oven to 475˚F.Wash and dry all produce. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 baking sheets.) Let dough rest in a warm place for 8-10 min.
While dough rests, cut zucchini into 1/4-inch rounds. Zest, then juice lemon. Cut cucumbers into 1/4-inch half-moons. Halve tomatoes. Add ricotta, lemon zest and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper and stir to combine.
Add zucchini, Italian Seasoning, garlic salt, half the lemon juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper then toss to coat. With floured hands, stretch pizza dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread lemon ricotta over dough. Top with mozzarella, then zucchini. Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
When pizza is almost done, combine remaining lemon juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 3). Add tomatoes, cucumbers and arugula and spinach mix. Season with salt and pepper, then toss to coat.
Let pizza rest for 2-3 min, then cut pizza into slices. Divide pizza and salad between plates. Sprinkle Parmesan over salad.
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