Homemade Pizza with Zucchini, Peas, and Ricotta
This pizza recipe is a delightful combination of fresh vegetables and creamy cheeses, perfect for a homemade treat. The dough is simple to prepare, and the toppings bring a refreshing twist with zucchini ribbons, peas, and ricotta cheese. It's a great way to enjoy a homemade pizza experience with family or friends.
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Ingredients
Pizza Dough
yeast1tsp
lukewarm water1/2cup
caster sugar1pinch
baker’s flour200g
salt1/2tsp
extra virgin olive oil2tbsp
Pizza Toppings
passata100mL
garlic, crushed1clove
frozen peas, thawed1/4cup
medium zucchini, cut into ribbons (using a peeler)1
grated mozzarella cheese1/2cup
parmesan cheese2tbsp
ricotta cheese1/3cup
salt and pepper to taste1pinch
fresh mint leaves to garnish1sprig
Nutrition (per serving)
Calories
513.8kcal (25.69%)
Protein
21.1g (42.3%)
Carbs
50.8g (18.47%)
Sugars
3.6g (7.2%)
Healthy Fat
14.5g
Unhealthy Fat
9.5g
% Daily Value based on a 2000 calorie diet
How to make Homemade Pizza with Zucchini, Peas, and Ricotta
Prepare the Dough
- Step 1
Stir together water, sugar, and yeast in a jug and set aside for 5 minutes or until the mixture becomes frothy.
- Step 2
Add flour and salt to a large mixing bowl and make a well in the centre of the mixture. Slowly pour in the yeast mixture and oil.
- Step 3
Gently mix the dough with your hands until it is well combined.
- Step 4
Turn the dough onto a lightly floured benchtop and knead for 1-2 minutes.
- Step 5
Place the dough in a large mixing bowl and rub with a small amount of olive oil. Cover with a tea towel and set aside for 30-60 minutes until it doubles in size.
Prepare the Pizza
- Step 1
Preheat the oven to 200°C (air-forced oven).
- Step 2
Turn dough onto a lightly floured benchtop and knead for another 1-2 minutes. Roll out the pizza base to preferred size using a rolling pin. Place the base onto a pizza tray.
- Step 3
Mix the passata and garlic and spread over the pizza base.
- Step 4
Layer zucchini ribbons on base and top with peas, parmesan, and mozzarella cheese.
- Step 5
Add small dollops of ricotta cheese on top of the pizza and drizzle with extra virgin olive oil. Season to taste.
- Step 6
Bake for 10 minutes or until golden brown.
- Step 7
Garnish with fresh mint leaves before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
513.8kcal (25.69%)
Protein
21.1g (42.3%)
Carbs
50.8g (18.47%)
Sugars
3.6g (7.2%)
Healthy Fat
14.5g
Unhealthy Fat
9.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water is lukewarm, not hot, to activate the yeast properly.
Use a pizza stone for a crispier base if available.
Thaw frozen peas completely before using to avoid excess moisture on the pizza.
Experiment with additional toppings like cherry tomatoes or olives for variety.
FAQS
Can I use whole wheat flour instead of baker’s flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly denser.
How can I make the dough rise faster?
Place the dough in a warm area or preheat your oven to a low temperature and turn it off before placing the bowl inside.
Can I freeze the pizza dough?
Yes, you can freeze the dough after it has risen. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
What other cheeses can I use for this recipe?
You can use feta, cheddar, or gouda as alternatives to ricotta and mozzarella.
How do I prevent a soggy pizza base?
Ensure the toppings are not overly wet and preheat the oven properly before baking.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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North Terrace, Adelaide, South Australia, 5000
Australia