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17-minute zucchini and ricotta pizza

 17-minute zucchini and ricotta pizza

  • 17m cook
  • 4 servings
  • Instead of ordering take-away, try making this quick vegetarian zucchini and ricotta pizza. It still has all the cheesy goodness you love and is ready in just 17 minutes.

    576 calories per serve

    Allergens: Recipe may contain yeast, sulphites, gluten, wheat and milk.

    11 Ingredients

    • 450g pkt stone-baked pizza bases
    • 90g (1/3 cup) tomato paste
    • 155g (11/2 cups) pre-grated pizza cheese
    • 150g fresh ricotta, crumbled
    • 1/2 tsp dried chilli flakes (optional)
    • 1 zucchini, thinly sliced with a mandolin
    • 200g pkt tomato medley, halved
    • 135g (3/4 cup) stuffed green olives
    • 1/3 cup fresh basil leaves
    • Extra virgin olive oil, to drizzle
    • Balsamic glaze, to drizzle

    2 Method Steps

    Preheat oven to 240C/220C fan forced. Spread the pizza bases with tomato paste.
    • Sprinkle with half the pizza cheese. Top with the ricotta and chilli flakes, if using. Arrange the zucchinitomatostuffed olives and basil on top. Sprinkle with the remaining pizza cheese then spray with olive oil. Season. Bake directly on the oven racks for 10 minutes or until cheese is dark golden and base is crisp. Drizzle over oil and balsamic glaze, if using.


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