ZUCCHINI, RICOTTA AND LEMON PIZZA

Zucchini, Ricotta and Lemon Pizza image

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.

Provided by Food Network

Categories main-dish

Time 1h

Yield 8 slices (4 servings)

Number Of Ingredients 10

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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

Steps:

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, Fat 8.4 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 546 milligrams, Carbohydrate 55.4 grams, Fiber 2.7 grams, Protein 14.6 grams, Sugar 1.6 grams