{"id":3534,"date":"2023-06-20T00:57:58","date_gmt":"2023-06-20T00:57:58","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3534"},"modified":"2026-01-11T17:06:45","modified_gmt":"2026-01-11T17:06:45","slug":"zucchini-ricotta-pizza","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/zucchini-ricotta-pizza\/","title":{"rendered":"Zucchini Ricotta Pizza"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n

Ricotta Filling:<\/u><\/p>\n

2 c ricotta cheese<\/strong><\/em><\/p>\n

juice of 1 lemon<\/strong><\/em><\/p>\n

2 -3 tsp minced garlic<\/strong><\/em><\/p>\n

Stir together. Set aside.<\/p>\n

Roasted Tomatoes:<\/u><\/p>\n

2 c grape or cherry tomatoes, cut in half<\/strong><\/em><\/p>\n

drizzle of olive oil (less than 1 Tbsp)<\/strong><\/em><\/p>\n

salt & pepper<\/strong><\/em><\/p>\n

Toss together & bake @ 400, 20 minutes.<\/p>\n

Spread your favorite\u00a0pizza dough<\/strong><\/em>\u00a0in a lightly oiled half sheet (11″x16″) pan.<\/p>\n

Bake @ 425, 5 minutes.<\/p>\n

Spread ricotta filling over dough. It will melt a bit.<\/p>\n

Layer\u00a01 zucchini, sliced thin as possible<\/strong><\/em>, over ricotta.<\/p>\n

Place roasted tomatoes over zucchini.<\/p>\n

Crumble\u00a06 oz goat or feta cheese<\/strong><\/em>\u00a0over everything.<\/p>\n

Bake @ 425, 20 minutes.<\/p>\n

Season with\u00a0salt & pepper<\/strong><\/em>.<\/p>\n

Tear\u00a0basil leaves<\/strong><\/em>\u00a0and scatter all over pizza.<\/p>\n

Good warm or cold.<\/p>\n

NOTES:<\/p>\n