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Zucchini and Prosciutto Pizza

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Zucchini and Prosciutto Pizza

with Bocconcini and Ricotta

Informations supplémentaires
25 min. | 641 kcal | easy | Express | Printable version
1. Setup Preheat the oven to 425 ° F. Using a mandoline, slice the zucchini into thin strips. Zest the lemon and cut it in half. Separate a few mint leaves.
2. Roll out the dough On a floured work surface, roll the pizza dough to make a large pizza or smaller individual pizzas.
3. Make the ricotta mixture In a bowl, combine the ricotta, the lemon zest, the juice of half a lemon and season with salt and pepper.
4. Assemble and cook in the oven Spread pizza dough on a baking sheet. Garnish with the ricotta mixture and the zucchini. Bake for 12-15 minutes.
5. Plate your dish Using your fingers, break the bocconcini cheese into pieces. Garnish the pizza with the prosciutto slices, the green peas, the mint leaves, the pieces of bocconcini and a drizzle of olive oil. Bon appetit!
2unitPizza Dough
30gAll-Purpose Flour
125gProsciutto
1unitZucchini(s)
7gFresh Mint
1unitLemon
60gRicotta Cheese
45gGreen Peas
2unitBocconcini
What you need pan, pot, strainer
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 25g
38%
cholesterol 64mg
21%
fiber 4g
16%
protein 32g
saturated 10g
50%
sodium 1439mg
60%
sugar 11g
trans 2g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg