White Pizza with Spiral-Cut Zucchini Recipe

You’ll find many recipes for spiral-cut salads, coleslaws, and zucchini-noodle pastas online, but for a winning feel-good favorite, try adding spiral-cut vegetables to your favorite pizza.

This one uses creamy, low-fat ricotta, basil, and fresh zucchini on a crispy, par-baked (partially pre- baked) crust for an at-home California-style pizza night that pairs beautifully with a crisp Napa wine.

Mix up the toppings, depending on the season, by adding in fresh (or leftover) charred corn, baby kale, or zucchini flowers.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

• 1 prepared, par-baked whole-wheat (or gluten-free) pizza crust
• 1 small zucchini, spiralized
• 1⁄2 teaspoon fine sea salt
• 3⁄4 to 1 cup fresh ricotta cheese
• 1⁄2 cup shredded Mozzarella cheese
• 1 cup cherry or grape tomatoes, halved
• 1⁄4 cup olives (black or green), pitted, optional
• Extra-virgin olive oil, for drizzling
• 1⁄2 cup fresh basil leaves

Directions:

1. Preheat oven (with a pizza stone, if available) to 475 degrees F. Place the pizza crust on a baking sheet and set aside.
2. Toss the zucchini spirals with 1⁄2 teaspoon of salt and set aside to release any moisture. Layer the pizza crust with the ricotta cheese, using up to 1 cup if you like a creamier topping. Sprinkle evenly with mozzarella. Gather the zucchini spirals, letting any liquid drain off (draining onto a paper towel or through a sieve, if needed; younger, fresher zucchini will have more water). Scatter the zucchini spirals evenly over the ricotta. Add the tomatoes and olives, if using.
3. Bake until the pizza crust is golden brown and crispy, the mozzarella is melted, and the vegetables wilted and warm, 15 to 20 minutes. Drizzle with olive oil and scatter the fresh basil on top. Serve warm with a salad.

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This article was originally published in the Summer 2021 issue of Clover Living magazine.

Photographer: Johnny Miller; Prop Styling: Sarah Smart; Food Styling: Rebecca Jurkevich/Edge Reps; Photo Editor: Sarah Rozen

Published on 8/29/21