Ricotta and Zucchini Pizza with Pine Nuts

Name: Ricotta and Zucchini Pizza with Pine Nuts and Tomato Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Small zucchini; 1 Tsp of Salt; 2 Piece of Garlic cloves; 30 Grams of Parmesan; 250 Grams of Ricotta; 2 Grams of Dried oregano; 1 Tbsp of Olive oil; 1 Tsp of Black pepper; 30 Grams of Semolina; 10 Grams of Plain flour; 2 Piece of Pizza dough ball; 20 Grams of Pine nuts; 60 Grams of Grated mozzarella; 250 Grams of Cherry tomatoes; 15 Grams of Fresh basil; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

and Tomato Salad

This is a pizza bianca - instead of a tomato sauce the base of this pizza is delicious, creamy ricotta cheese!

109 Reviews

Cals 1193 · Prot 48 · Carbs 150 · Fat 45

Vegetarian

Family Friendly

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!

109 Reviews

Cals 1193 · Prot 48 · Carbs 150 · Fat 45

Vegetarian

Family Friendly

Ingredients

Pizza

Small zucchini

2 Piece

Salt

0.5 Tsp

Garlic cloves

2 Piece

Parmesan 4*

30 Grams

Ricotta 4*

250 Grams

Dried oregano

2 Grams

Olive oil

1 Tbsp

Black pepper

0.5 Tsp

Semolina 10*11*

30 Grams

Plain flour 10*11*

10 Grams

Pizza dough ball 10*11*

2 Piece

Pine nuts 2*

20 Grams

Grated mozzarella 4*

60 Grams

Salad

Cherry tomatoes

250 Grams

Fresh basil

15 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4985 / 1193
Fats (g)	44.8
of which saturated (g)	17.8
Carbohydrates (g)	150
of which sugars (g)	8.8
Fibers (g)	4.1
Proteins (g)	48.2
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep toppings

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

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.

Tip! Allowing the dough to rest between rolling helps you to make your pizza base bigger and thinner.

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.

Tip! Make sure your oven is fully preheated before baking!