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 zucchini, tomato, stuffed 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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