Here’s the recipe for Grilled Leek, Zucchini, and Ricotta Pizza:
Ingredients
- Flour, for surface
- 1 lb. pizza dough
- 1 large leek, halved lengthwise
- 2 large zucchini, halved lengthwise
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 2 tsp. finely grated lemon zest, plus 3 tablespoons lemon juice
- 2 cups ricotta cheese
- Mint, for serving
Directions
- Prepare the Pizza Crust:
- Heat oven to 425°F.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, shape the dough into a large rectangle.
- Place on the prepared sheet and bake for 10 minutes.
- Remove the crust from the oven and set it aside.
- Increase the oven temperature to 475°F.
- Grill the Vegetables:
- Meanwhile, heat a grill on medium-high.
- Brush the leek and zucchini with olive oil and season with salt and pepper.
- Grill until tender, turning once, for about 5 to 8 minutes.
- Thinly slice the grilled vegetables and toss them with lemon juice.
- Assemble the Pizza:
- In a small bowl, mix the ricotta with lemon zest and ½ teaspoon salt.
- Spread the ricotta mixture over the baked crust and top with the sliced vegetables.
- Bake until the crust and toppings are browned, about 5 to 8 minutes.
- Serve:
- Drizzle the pizza with olive oil and top with fresh mint if desired.
Nutritional Information (per serving)
- Calories: About 575
- Fat: 26.5 g (11.5 g saturated)
- Protein: 22 g
- Sodium: 1,235 mg
- Carbohydrates: 60 g
- Fiber: 4 g
This pizza is a delightful combination of grilled veggies, creamy ricotta, and a hint of lemon, making it a fresh and flavorful meal!