Our Zucchini-Ricotta Pizza is light and fresh, unlike the fast-food variety, and is ideal for a spring lunch or dinner. Serve with a side salad to amp up the nutritional value.
Time: 30 minutes
- 1 x 20cm pizza base
- 3/4 cup ricotta cheese
- salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon, lemon juice
- 3 tablespoons pine nuts, toasted
- 1/4 cup spinach
- 1/4 cup very thinly sliced zucchini
Preheat the oven to 200°C. On a baking tray, partly bake the crust for five minutes. In a bowl, mix the ricotta with two teaspoons of olive oil and lemon juice, and season to taste.
In a separate bowl, toss the zucchini slices in the remaining oil. Spread the ricotta mixture on the pizza crust then scatter the spinach, sliced zucchini and the pine nuts.
Bake the pizza for five minutes, until edges are crisp and the spinach wilted. Slice and enjoy.