Grilled Leek, Zucchini, and Ricotta Pizza

Name: Grilled Leek, Zucchini, and Ricotta Pizza
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Flour, for surface; 1 lb. pizza dough; 1 large leek, halved lengthwise; 2 large zucchini, halved lengthwise; 2 tbsp. olive oil; Kosher salt and pepper; 2 tsp. finely grated lemon zest, plus 3 tablespoons lemon juice; 2 c. ricotta cheese; Mint, for serving

You can count the ingredients for this pizza on one hand

By Kate MerkerPublished: Jan 15, 2021

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grilled leek, zucchini and ricotta pizza

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Total Time:

45 mins

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Next time you're at the grocery store, pick up some pizza dough, leeks, zucchini, lemon, and ricotta and you can turn any weeknight into homemade pizza night.

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Ingredients

Flour, for surface
1 lb.
pizza dough
1
large leek, halved lengthwise
2
large zucchini, halved lengthwise
2 Tbsp.
olive oil
Kosher salt and pepper
2 tsp.
finely grated lemon zest, plus 3 tablespoons lemon juice
2 cups
ricotta cheese
Mint, for serving

Directions

1. Step 1Heat oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface, shape dough into a large rectangle. Place on prepared sheet and bake 10 minutes. Remove crust from oven and set aside. Reset oven temp to 475°F.
2. Step 2Meanwhile, heat grill on medium-high. Brush leek and zucchini with olive oil; season with salt and pepper. Grill until tender, turning once, 5 to 8 minutes. Thinly slice vegetables and toss with lemon juice.
3. Step 3In a small bowl, mix ricotta with lemon zest and 1/2 teaspoon salt. Spread ricotta on crust and top with vegetables. Bake until crust and toppings have browned, 5 to 8 minutes. Drizzle with olive oil and top with mint if desired.

NUTRITIONAL INFORMATION (per serving): About 575 calories, 26.5 g fat (11.5 g saturated), 22 g protein, 1,235 mg sodium, 60 g carbohydrates, 4 g fiber

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