Sourdough Zucchini Pizza
This simple yet delicious sourdough pizza is topped with fresh homemade ricotta, ribbons of zucchini, cherry tomatoes and drizzled in olive oil. It's perfect in its simplicity and makes a delicious summer supper or appetiser!
Equipment
- Baking Tray or Pizza Peel
- Pizza Cutter
Ingredients
- 200 g Sourdough Pizza Dough (use this sourdough pizza recipe)
- 30 g Passata (or good quality pizza sauce)
- 20 g Olive Oil
- 150 g Ricotta Cheese (homemade ricotta recipe)
- 1 Zucchini (small, sliced into ribbons)
- 6 Cherry Tomatoes (cut in half)
Instructions
- Preheat your oven to 230C (446F) or prepare your preferred pizza oven as directed.
- You'll need 200g of sourdough pizza dough for this recipe. I recommend using this recipe for your sourdough pizza dough (this recipe is also great if you have a ball of dough left over that needs using up).
- Stretch the sourdough pizza dough out by hand into a rough oval shape. You want the outer edge slightly thicker than the middle. I've used a 200g dough ball for this recipe.
- Spread the passata or pizza sauce all over the pizza dough.
- Spread 150g of ricotta cheese over the top of the passata, right out to the edges.
- Use a vegetable peeler to slice the zucchini into ribbons. Add these to the pizza, twisting and rolling them to create some visual interest. Add the cherry tomato halves. Drizzle the whole pizza with olive oil and season with pepper and salt.
- Bake in a hot oven (230C) for around 15 to 20 minutes (or until the edges are golden and bubbly and the ricotta is baked) or in a woodfire or gas pizza oven for just a few minutes).
- When you remove the pizza from the oven, drizzle it with more olive oil. Slice into wedges and serve immediately.
Notes
Cooking Notes - I have successfully cooked this pizza in a conventional oven and in a gas fired pizza oven. The photos in this blog show a sourdough zucchini pizza that has been baked in a conventional electric oven at 230C (446F). My oven in my kitchen has a pizza setting which I use, but you can just use the fan setting on your oven for a similar result.
Baking in a wood fired or gas fired pizza outdoor pizza oven will give you a much bubblier crust and a much shorter cooking time.
Ricotta - I have use homemade ricotta for this recipe. I drain my ricotta for a few hours so it's quite firm. You want firm ricotta for this recipe. If your ricotta is too wet, the pizza base will be soggy and uncooked in the middle.
Zucchini - I've used zucchini and cherry tomatoes for this pizza because they are generally abundant in our garden during the summer, but you can use any toppings you like (carrot, potato, spinach, peppers, jalapenos all work really well too).
Nutrition
Calories: 250kcalCarbohydrates: 9gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 38mgSodium: 81mgPotassium: 512mgFiber: 2gSugar: 5gVitamin A: 856IUVitamin C: 31mgCalcium: 179mgIron: 1mg
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