Spring Pizza, plus Zucchini, Prosciutto, Asparagus & Buffalo Mozzarella
- Makes 4 people (makes 2 large pizzas)
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
A white pizza with zucchini, prosciutto, asparagus and buffalo mozzarella. A thick crust base spread with ricotta, lemon zest and baked with zucchini ribbons and slices of asparagus. This pizza recipe is suited to Spring, it's fresh, fun and so good!
Because there's always room for pizza…
As far as we're concerned there ain't nothing wrong with a little pizza on a Monday. When the weekend's over, our alarms start ringing wayy too early and the working week begins.
Yes, Mondays aren't our favourite day but you know what is, pizza day (or night). This fresh pizza is the solid way to start the week off right and who can't be excited about Mondays that involve pizza?!
It's made with a white ricotta base mixed in with some lemon zest, so simple but utterly dee-lish! It's also topped with zucchini ribbons and slices of asparagus. Two green veggies we love! Who else is so excited about asparagus being in season?!
When it comes out of the oven it's then topped with more deliciousness including buffalo mozzarella…which quite frankly tastes like HEAVEN!
Making Pizza Dough From Scratch
Ok, so since we work from home it's easy for us to run to the kitchen for 10 minutes and make some pizza dough which we then let rise all afternoon until we're ready to make pizzas for dinner.
If you have time, do it but if not we have something you may like! INSTANT pizza dough.
YES, we have a recipe here where you can make pizza dough in under 10 mins that does not require any yeast or rising time and is ready to use right away!
So what's the catch?! If you've used this dough before (we know many of you have and love it) then you'll know that it's a thin crust dough. Don't expect a thick, fluffy crust because you won't get it. It makes a thin and crispy good pizza base and it's a total lifesaver when you need pizza like, right now!
How To Make Pizza With Zucchini, Prosciutto, And Asparagus
First, make the pizza dough. You can get full step by step instructions for making traditional pizza dough here or our instant pizza dough here.
When you have your dough ready, pre-heat the oven to the highest temperature possible, roll out the dough and place on a baking tray.
Tip: Sprinkle the baking tray with semolina flour, regular flour or polenta before placing the pizza base on top to stop it sticking.
Next spread the ricotta and lemon zest on top of the base followed by zucchini ribbons and slices of asparagus. Bake in the oven for around 10 minutes until the base is crispy and golden and the toppings are slightly browned.
Finally top with a few slices of prosciutto, peas, buffalo mozzarella and tear over some fresh basil and mint. Serve and enjoy your Monday!
Tips And Tricks For Making This White Pizza With Zucchini
- Cut the zucchini into as thin slices as possible by using a vegetable peeler or mandoline
- Choose high-quality prosciutto and buffalo mozzarella (these toppings add so much flavour)
- Use semolina flour to dust the baking tray to stop the dough from sticking, this also gives a nice crispy base (you can also use regular flour or polenta for this)
- Make sure your oven is at the highest temperature possible before baking your pizza
- You can make traditional pizza dough ahead of time and freeze it. defrost before using for a quick weeknight meal.
- Alternatively, use our Instant Pizza Dough that's ready to use in only 10 minutes
Other News
Guys…we're so sorry we've been a little MIA over the last week but we have some major news coming this week. This will be a whole other post that we'll be sharing with you. We're a mixture of excited and nervous to share it with you so keep your eyes peeled. It'll be dinging in your inbox soon.
Also we'd LOVE to know what your favourite recipes are so far? What do you want more of? Let us know in the comments below or send us an email using the contact form. We always want to please ya, y'know!
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Ingredients
Makes 4 people (makes 2 large pizzas)
- Pizza Dough ((see step 1))
- 1 large zucchini/courgette (cut into ribbons (see notes))
- 6 asparagus spears (cut into slices)
- 1 small handful peas ((around 1/4 cup))
- 14 oz (400g) ricotta
- Lemon zest from half a lemon
- 8 slices prosciutto
- 1 ball Buffalo mozzarella
- 1 small handful fresh Basil
- 1 small handful fresh Mint
- olive oil
- salt
- semolina flour (for dusting (can use regular flour or polenta))
Method
First, make the pizza dough. You can get full step by step instructions for making traditional pizza dough here or our 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.
Kitchen notes
Nutritional information is calculated using traditional pizza dough.
Kitchen tip
- Cut the zucchini into as thin slices as possible by using a vegetable peeler or mandoline
- Choose high-quality prosciutto and buffalo mozzarella (these toppings add so much flavour)
- Use semolina flour to dust the baking tray to stop the dough from sticking, this also gives a nice crispy base (you can also use regular flour or polenta for this).
- Make sure your oven is at the highest temperature possible before baking your pizza
- You can make traditional pizza dough ahead of time and freeze it. defrost before using for a quick weeknight meal.
- Alternatively, use our Instant Pizza Dough that's ready to use in only 10 minutes (link in step 1)
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