17 Minutes For Zucchini And Ricotta Pizza Recipe

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Instead of ordering takeout, try making this quick vegetarian zucchini and ricotta pizza. It still has all the cheesy goodness you love and who is ready in just 17 minutes.

The ingredient of 17 Minutes For Zucchini And Ricotta Pizza Recipe

• 450g pkt stone baked pizza to the base
• 90 g 1 3 cup tomato paste
• 155g 1 1 2 cup of pre grated pizza cheese
• 150g of fresh ricotta cheese crumbled
• 1 2 teaspoon flakes of dried chilli optional
• 1 zucchini thinly sliced with a mandolin
• 200g pkt tomato medley halved
• 135 g 3 4 cup green olives stuffed
• 1 3 cup fresh basil leaves
• extra virgin olive oil drizzle
• balsamic glaze to drizzle

The Instruction of 17 minutes for zucchini and ricotta pizza recipe

• preheat the oven to 240c 220c fan forced spread the pizza bases with the tomato paste
• sprinkle with half the pizza cheese top with the ricotta and chilli flakes if using arrange the zucchini tomatoes stuffed olives and basil on top sprinkle with the remaining pizza cheese and spray with olive oil season bake directly on oven rack for 10 minutes or until the cheese is dark golden and base is crisp a drizzle of oil and balsamic glaze if you use it

Nutritions of 17 Minutes For Zucchini And Ricotta Pizza Recipe

calories: 592 003 calories
calories: 21 grams fat
calories: 10 5 grams saturated fat
calories: 71 grams carbohydrates
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calories: 26 grams protein
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