Grilled Zucchini, Ricotta and Pine Nut Pizza

Name: Grilled Zucchini, Ricotta and Pine Nut Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 3/4 pound pizza dough; 3/4 cup ricotta cheese; 2 tablespoons pesto; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; Kosher salt and black pepper to taste; 1/2 cup shredded Parmesan cheese; 2 medium sized zucchini; 2 tablespoons toastes pine nuts

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
8 servings
Calories
203 kcal
Course
Main Course
Cuisine
American, Vegan

Grilled Zucchini, Ricotta and Pine Nut Pizza

Lindsey Herring

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An easy to make grilled pizza topped with zucchini ribbons, ricotta and pine nuts.

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Ingredients

Servings

3/4 pound pizza dough
3/4 cup ricotta cheese
2 tablespoons pesto
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Kosher salt and black pepper to taste
1/2 cup shredded Parmesan cheese
2 medium sized zucchini
2 tablespoons toastes pine nuts

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Instructions

Preheat grill to high heat and oil the grill grates well, mine was about 500 degrees.
Divide the pizza dough in half and roll out into oblong shaped crusts.
Place the rolled out dough onto a greased baking sheet and spray or brush the tops of the crust with more oil.
In a bowl whisk together the ricotta, pesto, lemon zest, juice, salt and pepper, set aside.
Cut the zucchini lengthwise into approximately 1/4 inch planks.
Brush the zucchini on both sides with oil and season with kosher salt and black pepper.
Place the zucchini on the prepared grill and grill for approximately 2 minutes per side or until grill marks appear.
Remove the zucchini from the grill onto a plate and oil the grates again.
Place the rolled out pizza dough onto the grill and cover with the lid.
Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.
Flip the crusts over and grill for another 2 minutes or until browned and blistered on the other side.
Remove from the grill and spread half of the ricotta mixture on top of each crust.
Lay equal amounts of the zucchini on top of the ricotta and top with the shredded parmesan cheese and toasted pine nuts.
Serve immediately.

Notes

Have the ricotta mixture, shredded parmesan, and toasted pine nuts close by so that you can assemble the pizza immediately when removed from the grill.

Nutrition Information

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Calories 203kcal (10%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Cholesterol 10mg (3%) Sodium 312mg (13%) Fiber 2g (8%) Sugar 2g (4%)