Zucchini Ribbon and Ricotta Pan Pizza
Zucchini ribbon ricotta pan pizza turns simple dough, one fresh zucchini, and creamy ricotta into a crisp, bubbly dinner that feels special without costing much.
This is the kind of pizza I make when I want something lighter than a heavy tomato and pepperoni pie, but still cozy and filling. The ricotta bakes into a creamy base. The zucchini ribbons soften into tender folds. The mozzarella melts into golden spots, then lemon zest and mint wake everything up at the end.
Why You’ll Love This Recipe
- Creamy and crisp: The ricotta base stays soft while the pan pizza edges turn golden and crunchy.
- Fresh flavor: Lemon zest and mint make the zucchini taste bright, not bland.
- Budget smart: One zucchini stretches across the whole pizza, and ricotta adds richness without needing expensive toppings.
- Easy for weeknights: Use homemade dough or a store-bought ball of dough to keep the prep simple.
Fabian’s Budget and Health Tip: Save money by buying a block of mozzarella and shredding it yourself. It melts better than bagged cheese and often costs less per ounce. If zucchini is out of season, use thin ribbons of yellow squash instead. You will get the same tender texture and mild sweet flavor.
Ingredients (Serves 4)
- 1 pound pizza dough, homemade or store-bought (450 g)
- 2 tablespoons olive oil, divided (30 ml)
- 1 cup whole milk ricotta (240 g)
- 1 small garlic clove, finely grated
- 1/2 teaspoon fine salt, divided (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 medium zucchini, shaved into ribbons (about 10 ounces or 280 g)
- 1 1/2 cups shredded low-moisture mozzarella (170 g)
- 2 teaspoons fresh lemon zest, from 1 lemon
- 1/4 cup fresh mint leaves, torn (10 g)
- Optional: pinch of red pepper flakes
Step-by-Step Instructions
1. Heat the Oven and Prep the Pan
Place a rack in the lower third of the oven and heat to 475°F. Rub a 10 by 15-inch sheet pan or a 12-inch round pan with 1 tablespoon olive oil. The oil should coat the surface well because it helps the crust fry slightly as it bakes.
2. Stretch the Dough
Place the pizza dough in the oiled pan. Press it out with your fingertips until it reaches the edges or comes close. If the dough springs back, let it rest for 10 minutes, then press again. You want small dimples across the surface and a soft, relaxed dough.
3. Make the Ricotta Base
In a small bowl, mix the ricotta, grated garlic, black pepper, and 1/4 teaspoon salt. Spread it over the dough in an even layer, leaving a small border around the edge. The ricotta should look creamy and thick, not runny.
4. Prepare the Zucchini Ribbons
Use a vegetable peeler to shave the zucchini into long ribbons. Toss the ribbons with the remaining 1 tablespoon olive oil and the remaining 1/4 teaspoon salt. Pat them lightly with a clean towel if they look very wet. This keeps the pizza crisp instead of soggy.
5. Layer the Pizza
Scatter half of the mozzarella over the ricotta. Lay the zucchini ribbons on top in loose folds, then add the remaining mozzarella. Do not pack the zucchini down. Open, wavy ribbons bake better and give the pizza a pretty, rustic look.
6. Bake Until Golden and Bubbling
Bake for 16 to 20 minutes, until the crust edges puff up, turn deep golden brown, and smell toasty. The mozzarella should bubble in small glossy spots, and the zucchini should look tender with lightly browned edges.
7. Finish with Lemon and Mint
Let the pizza rest for 3 minutes so the cheese settles. Sprinkle lemon zest, torn mint, and red pepper flakes if using. Slice while warm, when the ricotta is creamy, and the crust still crackles at the edges.
Expert Troubleshooting and FAQs
Why is my zucchini pizza soggy?
Zucchini holds a lot of water. Shave it thin, salt it lightly, and pat away extra moisture before baking. Also, make sure the oven is fully hot before the pizza goes in.
Can I use part-skim ricotta?
Yes. Part-skim ricotta works, but whole milk ricotta tastes creamier and browns better. If your ricotta looks watery, drain it in a fine strainer for 10 minutes before mixing.
Can I make this pizza ahead of time?
You can prep the ricotta mixture and shave the zucchini a few hours ahead. Keep them chilled in separate containers. Assemble the pizza right before baking so the dough stays light and crisp.
Estimated Nutritional Facts per Serving
- Calories: about 560
- Protein: about 28 g
- Carbs: about 56 g
- Fats: about 22 g
Zucchini Ribbon and Ricotta Pan Pizza
Ingredients
- 1 pound pizza dough, homemade or store-bought (450 g)
- 2 tablespoons olive oil, divided (30 ml)
- 1 cup whole milk ricotta (240 g)
- 1 small garlic clove, finely grated
- 1/2 teaspoon fine salt, divided (3 g)
- 1/4 teaspoon black pepper (1 g)
- 1 medium zucchini, shaved into ribbons (about 10 ounces or 280 g)
- 1 1/2 cups shredded low-moisture mozzarella (170 g)
- 2 teaspoons fresh lemon zest, from 1 lemon
- 1/4 cup fresh mint leaves, torn (10 g)
- Optional: pinch of red pepper flakes
Instructions
- 1. Heat the Oven and Prep the Pan. Place a rack in the lower third of the oven and heat to 475°F. Rub a 10 by 15-inch sheet pan or a 12-inch round pan with 1 tablespoon olive oil. The oil should coat the surface well because it helps the crust fry slightly as it bakes.
- 2. Stretch the Dough. Place the pizza dough in the oiled pan. Press it out with your fingertips until it reaches the edges or comes close. If the dough springs back, let it rest for 10 minutes, then press again. You want small dimples across the surface and a soft, relaxed dough.
- 3. Make the Ricotta Base. In a small bowl, mix the ricotta, grated garlic, black pepper, and 1/4 teaspoon salt. Spread it over the dough in an even layer, leaving a small border around the edge. The ricotta should look creamy and thick, not runny.
- 4. Prepare the Zucchini Ribbons. Use a vegetable peeler to shave the zucchini into long ribbons. Toss the ribbons with the remaining 1 tablespoon olive oil and the remaining 1/4 teaspoon salt. Pat them lightly with a clean towel if they look very wet. This keeps the pizza crisp instead of soggy.
- 5. Layer the Pizza. Scatter half of the mozzarella over the ricotta. Lay the zucchini ribbons on top in loose folds, then add the remaining mozzarella. Do not pack the zucchini down. Open, wavy ribbons bake better and give the pizza a pretty, rustic look.
- 6. Bake Until Golden and Bubbling. Bake for 16 to 20 minutes, until the crust edges puff up, turn deep golden brown, and smell toasty. The mozzarella should bubble in small glossy spots, and the zucchini should look tender with lightly browned edges.
- 7. Finish with Lemon and Mint. Let the pizza rest for 3 minutes so the cheese settles. Sprinkle lemon zest, torn mint, and red pepper flakes if using. Slice while warm, when the ricotta is creamy, and the crust still crackles at the edges.
