Zucchini Tomato Pizza with Ricotta and Spicy Honey
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Ingredients & Equipment
What we send
- 8 ounceszucchini
- 1/2 pintcherry tomatoes
- 1/8 ounceoregano
- 2 tablespoonsflour
- 12 ouncespizza dough
- 3 ouncesshredded mozzarella and provolone cheese blend
- 2 ouncesricotta salata
- 2 packetshoney
- 1/4 teaspooncrushed red pepper
- 1/4 ouncebasil
- 3 tablespoonsricotta cheese
- 1parchment paper
What You’ll Need
- rolling pin (optional)
- baking sheet
- 6" small pot
Preheat oven to 425°F. Rinse all produce. Cut zucchini crosswise into ⅛-inch slices, discarding ends. Halve tomatoes. Finely chop oregano leaves, discarding stems.
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. Line a baking sheet with parchment paper, rub paper with 1 teaspoon olive oil, then carefully transfer dough to prepared baking sheet.
Rub 1 tablespoon olive oil on top of dough. Arrange zucchini and tomatoes in an even layer on top, leaving a ½-inch border. Drizzle over another 1 tablespoon olive oil, then sprinkle over oregano, ½ teaspoon salt, and black pepper as desired. Finally, sprinkle over mozzarella and provolone blend, and crumble ricotta salata over top.
Bake pizza until crust is crisp and light golden and cheese is bubbling, 20-25 minutes. (P.S. This is a great time to get a head start on dishes.)
Make Spicy Honey
When pizza is almost finished baking, in a small pot over medium heat, warm honey and crushed red pepper until runny, about 3 minutes. Remove pot from heat, and set aside to cool slightly.
Plate Zucchini Tomato Pizza
Roughly tear or chop basil leaves, discarding stems. Dot pizza with fresh ricotta cheese, drizzle over spicy honey, then sprinkle over basil. Cut pizza into slices and dig in!