Cooking Wright

zucchini ricotta pizza


2 Cups warm water (100-110)
3 .5s tsp dry yeast
2 tsp sugar
T Tbsp olive oil
0.2 tsp kosher salt divided
1 tsp freshly ground black pepper
23 .75s oz white whole-wheat flour (about 5 cups)
Cooking spray
1 pint cherry tomatoes, halved
1 Tbsp canola oil, divided
3 .4s cup part-skim ricotta cheese
3 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh mint
2 Tbsp 1% low fat milk
1 Garlic clove, grated
2 Medium zucchini shaved (about 2 cups)
2 ounces feta cheese, crumbled (1/2 cup)


1. Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 tsp salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. PLace in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85 degrees) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap. Cover remaining dough portion; let rise 30 minutes.
2. Place a pizza stone or baking sheet in o Ben. preheat oven to 500
3. Combine tomatoes and 1.5 tsp canola oil on a foil-lined baking sheet. Bake at 500 for 7 minutes.
4. Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500 for 4 minutes. Combine remaining 1/4 tsp salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2 inch border. Combine zucchini with remaining 1.5 tsp canola oil; arrange on pizza. Top pizza with feta. Bake at 500 for 10 min. Top with tomatoes, bake at 500 for 4 minutes. Cut into 8 wedges.

serves 4

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