Pizza with Ricotta, Zucchini and Mint
- Makes2 10-inch pizzas
- Cook Time45 minutes
The bright, summery flavors of this pizza are a nice change from rich, cheesy, tomatoey pies. Be sure to choose medium-sized zucchini or summer squash—that is, one that weighs no more than about 8 ounces. Its texture will be more tender and its core will be less spongy and seedy than larger, more mature fruits. If you prefer to use fresh basil, feel free to swap it for the mint. Basil’s sweet, anise-y notes work beautifully with the other ingredients.
Tip
Don’t use part-skim ricotta cheese for this recipe. The toppings are otherwise lean, so the creaminess of whole-milk ricotta is key for rich, full flavor.
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