Lemon and chives on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 slices (4 servings) |
Ingredients
- Nonstick cooking spray
- 1 zucchini, cut into ribbons using a vegetable peeler (about 3/4 cup ribbons)
- Kosher salt and freshly ground black pepper
- Zest of 1 large lemon plus 2 tablespoons lemon juice
- 3 teaspoons olive oil
- 1/2 cup thinly sliced tomatoes
- 1 ball pizza dough (or one 12-inch prepared dough round)
- 1/2 cup ricotta
- 1/2 tablespoon finely chopped fresh chives, plus more for garnish
- 1/4 cup grated Parmesan
Instructions
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don’t have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)
- Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside.
- Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
- Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper.
- Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives.
- Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
Nutrition Facts
| Calories | 367 |
| Total Fat | 8.4 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 15 milligrams |
| Sodium | 546 milligrams |
| Carbohydrates | 55.4 grams |
| Dietary Fiber | 2.7 grams |
| Protein | 14.6 grams |
| Sugar | 1.6 grams |
Reviews
Made this in my Ooni outdoor pizza oven and it was SO delicious. I was afraid it would be too lemony but it was perfect. This will become a summer staple at my house.
Very good!!!
Fresh, bright, and lemony. I served it with a bit of garlic salt and some fresh ground pepper. Great way to use up some of those summer garden veggies.