Ricotta and Zucchini Pizza with Pine Nuts

and Tomato Salad
This is a pizza bianca - instead of a tomato sauce the base of this pizza is delicious, creamy ricotta cheese!
Cals 1190 · Prot 44 · Carbs 148 · Fat 45
Vegetarian
Family-Friendly
Try Hello Chef Now
45 min
Ricotta and Zucchini Pizza with Pine Nuts and Tomato Salad
This is a pizza bianca - instead of a tomato sauce the base of this pizza is delicious, creamy ricotta cheese!
Cals 1190 · Prot 44 · Carbs 148 · Fat 45
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pizza
Pizza dough ball
2 Piece
Small zucchini
2 Piece
Salt
0.5 Tsp
Garlic cloves
2 Piece
Parmesan
30 Grams
Ricotta
250 Grams
Dried oregano
2 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp
Pine nuts
20 Grams
Grated mozzarella
60 Grams
Plain flour
10 Grams
Semolina
30 Grams
Salad
Cherry tomatoes
250 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Customize their toppings!

Pro tip

Make sure your oven is fully preheated before baking!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep zucchini

1 Prep zucchini

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Using a peeler, shave the zucchini into thin slices. Place the zucchini shavings in a colander, sprinkle with a very generous pinch of salt and place in the sink until step 4.
Prep toppings

2 Prep toppings

Meanwhile, peel and mince the garlic. Grate the Parmesan. In a bowl, combine the garlic, Parmesanricotta and oregano with the olive oil. Season with salt and pepper.
Roll pizza

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays.
Bake pizza

4 Bake pizza

Spoon the ricotta sauce over the top, spreading it almost to the edges. Sprinkle with the pine nuts and mozzarella. Squeeze any excess liquid from the zucchini and dot it all over the pizza. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
Prep salad

5 Prep salad

Meanwhile, wash and halve the cherry tomatoes. Pick and roughly chop the basil leaves. 
Serve

6 Serve

Once the pizzas are ready, toss the tomatoes and basil in a drizzle of olive oil and season with salt and pepper. Serve alongside the pizza

Tips for fussy eaters

Customize their toppings!

Pro tip

Make sure your oven is fully preheated before baking!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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