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Zucchini Ricotta Pizza

Name: Zucchini Ricotta Pizza
Prep time: 20

(7 votes, average: 4.43 out of 5)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Nobody on treatment should have to give up pizza. This Zucchini Ricotta Pizza is delicious and perfect for a vegetarian weeknight meal. With this recipe we make sure everyone gets to eat... some, even those on a bland diet.

1 (6 to 8 inch) pizza crust or ½ recipe of our pizza dough (See Chef Tips)
¾ cup ricotta cheese
salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste
3 tablespoons pine nuts, toasted
¼ cup spinach
¼ cup zucchini, very thinly sliced

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Nutrition Facts

Calories

624 cals

Fat

32 g

Saturated Fat

11 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

12 g

Carbohydrates

64 g

Sugar

2 g

Fiber

4 g

Protein

23 g

Sodium

782 mg

Directions

Preheat the oven to 400 degrees Fahrenheit. On a parchment-lined baking sheet, par-bake the crust 5-6 minutes until the dough begins to firm up.
Mix ricotta with 2 teaspoons of olive oil and lemon juice. Season to taste with salt and pepper.
In a separate bowl, toss the zucchini slices in the remaining oil.
Remove the pizza crust from the oven and spread on seasoned ricotta. Scatter the spinach, sliced zucchini and the pine nuts over the top.
Bake the pizza another 4-5 minutes until edges of crust are crisp and the spinach wilted.
Slice and serve.

Chef Tips

If you don’t have the energy or confidence to make pizza dough, buy a pound of ready made from your local pizzeria or supermarket. Use half for this and freeze the rest. Buy whole wheat dough unless you’re on a bland diet in which case regular white dough will be the right one for you. If that’s even too much, whole wheat pita or naan breads make an excellent base for a quick tasty pizza meal.
For pizza with ingredients cooked through and through, you can sauté the oiled zucchini slices for 3 minutes before adding to the pizza.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.