Cheat's Ricotta and Zucchini Pizza

with Tomato Salad

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family-friendly
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family-friendly
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Instructions

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1 Prep zucchini

Preheat the oven to 200°C/180°C fan. Wash the zucchini. 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 for 5 min. 

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2 Prep some more

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

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3 Top and bake pizza

Place the pizza bases on a baking tray (use multiple if you run out of space). 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. Bake the pizza in the oven for 10-12 min until browned and crispy.

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4 Prep salad

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

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5 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!

We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.

Cooking Time: 20 min

Cals 775 · Prot 29 · Carbs 17 · Fat 33

Ingredients

Number of people

Pizza

Zucchini small 2 Pieces
Salt 1 Tsp
Garlic cloves 2 Pieces
Parmesan 30 Grams
Ricotta 250 Grams
Dried oregano 2 Grams
Olive oil 1 Tbsp
Black pepper 1 Tsp
Thin crust pizza base 12'' 2 Pieces
Pine nuts 20 Grams
Grated mozzarella 60 Grams

Salad

Cherry tomatoes 250 Grams
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

We love making pizza dough from scratch. We also love getting dinner ready quickly! To save time, these pizzas use crispy ready-made bases.

Cooking Time: 20 min

Cals 775 · Prot 29 · Carbs 17 · Fat 33

Instructions

photo

1 Prep zucchini

Preheat the oven to 200°C/180°C fan. Wash the zucchini. 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 for 5 min. 

photo

2 Prep some more

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

photo

3 Top and bake pizza

Place the pizza bases on a baking tray (use multiple if you run out of space). 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. Bake the pizza in the oven for 10-12 min until browned and crispy.

photo

4 Prep salad

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

photo

5 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!

Ingredients

Number of people

Pizza

Zucchini small 2 Pieces
Salt 1 Tsp
Garlic cloves 2 Pieces
Parmesan 30 Grams
Ricotta 250 Grams
Dried oregano 2 Grams
Olive oil 1 Tbsp
Black pepper 1 Tsp
Thin crust pizza base 12'' 2 Pieces
Pine nuts 20 Grams
Grated mozzarella 60 Grams

Salad

Cherry tomatoes 250 Grams
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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