Let’s be honest, there’s never a bad time for pizza. And although it’s easy to order it straight to your door, it can be a great deal of fun to make it right in your own kitchen. Need convincing? Try our unique pizza recipe featuring zucchini, heirloom tomatoes, ricotta salata, and our surprise ingredient, spiced honey. If you’re not familiar, ricotta salata is an Italian cheese with a firm texture and salty taste. It is one of three cheeses on this pizza…cause why stick with one when you can add more?
6 ounces zucchini
6 ounces heirloom cherry tomatoes
1 sprig oregano
¼ bunch basil
2 tablespoons flour
1 pound pizza dough
½ cup shredded mozzarella cheese
2 ounces ricotta salata
1 tablespoon honey
1 Thai chile
¼ cup ricotta
1 parchment paper
Be sure to consistently apply pressure when rolling out your pizza dough. Frequently rotating it will help achieve an even shape. Keep going even if it shrinks back. The
Thai chile makes the honey spicier as it steeps. After cooking, discard it earlier if you prefer less heat.
1. Prepare Ingredients
Preheat oven to 450°F. Rinse all produce. Cut zucchini into ⅛-inch slices. Halve tomatoes. Finely chop oregano leaves, discarding stems. Roughly tear basil leaves, discarding stems.
2. Roll Out Dough
Sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick (see Recipe Tip). Carefully transfer to a parchment-lined baking sheet.
3. Assemble Pizza
Brush top of dough with ½ tablespoon olive oil. Arrange zucchini and tomatoes in an even layer over dough. Drizzle over another ½ tablespoon olive oil, then sprinkle over oregano. Season with salt and pepper. Sprinkle over mozzarella and ricotta salata.
6. Plate Pizza
Discard chile from spiced honey. Dot pizza with ricotta, drizzle over spiced honey, then sprinkle over basil. Cut pizza into slices, divide evenly between 2 plates, and serve. Store any leftovers refrigerated in an airtight container for up to 3 days.