Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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For the dough
2 hrs
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Total Time
45 mins
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Servings
4 people (makes 2 large pizzas)
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Course
Main Course
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Cuisine
Italian
Pizza with Zucchini, Prosciutto, Asparagus and Buffalo Mozzarella
Description
The pizza starts with a traditional dough stretched thin and dusted with semolina to achieve a crisp crust. A creamy ricotta spread combined with lemon zest adds brightness beneath the tender zucchini ribbons, thin asparagus slices, and sweet peas. Baking crisps the base and gently softens the vegetables. After removing from the oven, generous slices of prosciutto add a savory, salty contrast, while torn buffalo mozzarella adds creamy, mild richness. Fresh basil and mint scattered on top enhance the fresh, herbal flavors.
The pizza balances mild vegetable textures with savory cured meat and creamy cheese. It's suited as a main course for a light lunch or dinner, offering a sophisticated combination of fresh produce and high-quality toppings. The recipe also notes options for dough preparation and storage.
For best results, use high-quality prosciutto and buffalo mozzarella and bake at the oven’s highest temperature. The recipe recommends freezing dough for convenience or using an instant dough shortcut.
Ingredients
- pizza dough (see step 1)
- 1 zucchini cut into ribbons (see notes, aka courgette
- 6 asparagus cut into slices, spears
- 1 pea around 1/4 cup, small handful
- 14 oz (400g) ricotta cheese
- lemon zest from half a lemon
- 8 lices prosciutto
- 1 buffalo mozzarella ball
- 1 basil small handful, fresh
- 1 mint small handful, fresh
- olive oil
- salt
- semolina flour for dusting (can use regular flour or polenta)
Instructions
- First, make the pizza dough. You can get full step by step instructions for making traditional pizza dough here or my instant pizza dough here.
- When you have your dough ready, pre-heat the oven to the highest temperature possible.
- Sprinkle the baking tray with semolina flour (see notes). Roll out half of the dough and place on a baking tray. Repeat with the second half of the dough on a second tray or bake one at a time.
- Mix the ricotta and lemon zest in a bowl with a pinch of salt. Spread one pizza base with half of the ricotta and lemon zest followed by zucchini ribbons and slices of asparagus. Drizzle lightly with olive oil. Repeat with the second pizza.
- Bake in the oven for around 10-15 minutes until the base is crispy and golden and the toppings are slightly browned.
- Once removed from the oven top with a few slices of prosciutto, peas, buffalo mozzarella and tear over some fresh basil and mint. Serve.
Notes
- Choose thinly sliced zucchini ribbons using a vegetable peeler or mandoline for even cooking.
- High-quality prosciutto and buffalo mozzarella greatly enhance the flavor profile.
- Use semolina flour on the baking tray to prevent sticking and create a crispy crust.
- Preheat the oven to its highest temperature before baking for a crisp base.
- Pizza dough can be made ahead and frozen; thaw before use for convenience.
User Reviews
Overall Rating
5
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