Save This creation offers a vibrant take on traditional pizza by combining a smooth lemon-ricotta base with seasonal vegetables. The crust is topped with thinly sliced zucchini and red onion, then baked until golden and finished with fresh basil and mint.
It is an ideal choice for a light, meat-free main course that celebrates the flavors of the season.
I threw this together on a brutally hot July afternoon when the idea of turning on the stove felt like a personal offense. The air conditioner was struggling, and I was craving something bright and aggressive enough to wake up my tastebuds without weighing me down. It ended up being the exact kind of meal that makes you feel light and energized, even when the humidity is at 100%.
I remember serving this on my back patio last summer while the fireflies were just starting to flicker in the bushes. My friend took one bite, eyes wide, and asked if I had been hiding culinary skills because the balance of tangy ricotta and sweet onion was unexpectedly perfect.
Ingredients
- Pizza Dough: Using fresh dough yields the best crust, but if you are in a rush, a high quality store bought ball works perfectly fine.
- Ricotta and Mascarpone: This combination creates a velvety texture that is rich enough to stand up to the sharp lemon juice without separating in the oven heat.
- Lemon Zest and Juice: Do not skip the zest, as it holds the essential oils that provide the aromatic punch we need for this specific flavor profile.
- Zucchini Ribbons: Use a vegetable peeler to shave these into thin ribbons rather than thick slices, ensuring they cook through at the same speed as the crust.
- Fresh Herbs: A mix of torn basil and chopped mint adds a cooling, almost savory finish that cuts through the rich cheese base.
Instructions
- Prep the Heat:
- Crank your oven up to 475°F and let a pizza stone or heavy baking sheet get screaming hot inside.
- Shape the Base:
- Stretch or roll your dough out on a floured surface until it is roughly a 12 inch round, keeping the edges slightly thicker for the crust.
- Make the Cream:
- Whisk the ricotta, mascarpone, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until you have a smooth, spreadable sauce.
- Assemble:
- Move the dough to parchment, slather on the lemony white sauce, and pile on the zucchini, mozzarella, parmesan, and onion.
- Bake:
- Slide the whole thing onto the hot stone and bake for roughly 10 to 12 minutes until the edges turn golden brown and the cheese bubbles vigorously.
- Garnish and Serve:
- Scatter the fresh basil, mint, chili flakes, and extra lemon zest on top immediately after baking for a fresh, aromatic finish.
Save This has become my go to when we have friends over for impromptu dinners because it looks impressive but is incredibly low stress. There is something about the juxtaposition of hot crust and cool, creamy lemon that just makes people happy.
The Art of the Zucchini Ribbon
When you shave the zucchini, aim for pieces that are translucent enough to see through. If they are too thick, they will release too much water onto the dough and you will end up with a sad, soggy center.
Balancing Acidity
Taste your ricotta mixture before you spread it on the dough. Remember that the flavor will concentrate slightly in the oven, but it should be zesty and bright on the spoon.
Serving Suggestions
This pizza is fantastic on its own, but a simple arugula salad tossed in vinaigrette makes it a complete meal. The peppery greens complement the mild cheese perfectly.
- A crisp Sauvignon Blanc is the ideal wine pairing here.
- Serve immediately to enjoy the contrast between hot crust and cool herbs.
- If you only have dried herbs, add them to the cheese mix rather than the topping.
Save I hope this bright slice of summer brings a little bit of sunshine to your table, no matter what the season is.
Common Recipe Questions
- → Can I use dried herbs instead of fresh?
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Fresh basil and mint are recommended for their bright flavor, but you can use dried herbs. Reduce the quantity to about one-third, as dried herbs are more potent.
- → Is the zucchini cooked before topping?
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No, the zucchini is sliced into thin ribbons and placed on the pizza raw. It roasts perfectly in the oven alongside the crust and cheese.
- → What can I substitute for mascarpone?
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You can use an equal amount of cream cheese or additional ricotta if mascarpone is not available.
- → How do I prevent a soggy crust?
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Ensure your oven is fully preheated with the pizza stone inside. Using a stone helps crisp the bottom crust quickly.
- → Is this suitable for vegetarians?
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Yes, this dish is vegetarian as it contains no meat or fish products.
