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Zucchini Tomato Pizza

Zucchini Tomato Pizza with Ricotta and Spicy Honey

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Recipe Details


Summery, ripe zucchini: We just can't quit you. In this Popular Recipe, which went from a spontaneous Test Kitchen snack to a menu winner, crispy pizza crust is topped with sliced zucchini, cherry tomatoes, and salty ricotta salata. And, because we love things sweet and spicy, this pie includes a crushed red pepper–infused honey for artful drizzling and dipping.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 870
  • Protein 33g
  • Total Carb 90g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    8 ounces
  • cherry tomatoes
    1/2 pint
    cherry tomatoes
  • oregano
    1/8 ounce
  • flour
    2 tablespoons
  • pizza dough
    12 ounces
    pizza dough
  • shredded mozzarella and provolone cheese blend
    3 ounces
    shredded mozzarella and provolone cheese blend
  • ricotta salata
    2 ounces
    ricotta salata
  • honey
    2 packets
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • basil
    1/4 ounce
  • ricotta cheese
    3 tablespoons
    ricotta cheese
  • parchment paper
    parchment paper

What You’ll Need

  • rolling pin (optional)
  • baking sheet
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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.

  2. Roll Out Dough

    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.

  3. Assemble Pizza

    Assemble Pizza

    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.

  4. Bake Pizza

    Bake Pizza

    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.)

  5. Make Spicy Honey

    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.

  6. Plate Zucchini Tomato Pizza

    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!

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