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Pizza with Ricotta, Zucchini and Mint
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.
2
10-inch pizzas
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.
45 minutes
Ingredients
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1
cup whole-milk ricotta
-
1
ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve
Directions
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01At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack. Meanwhile, in a small bowl, stir together the ricotta, pecorino, oil, lemon zest, garlic and ¼ teaspoon each kosher salt and pepper.
Reviews
July 24, 2026
Loved it
I made this twice, including the dough, I froze the dough and a few days later defrosted it on the countertop and it came out great.
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