Zucchini-Ricotta Pizza

• Vegetarian

• Produce

  • 3 tbsp Basil, fresh
  • 1 1 ounces pint Cherry tomatoes
  • 1 tbsp Garlic clove
  • 2 tbsp Mint, fresh
  • 2 tbsp Zucchini, medium

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt
  • 2 tsp Sugar
  • 23 3/4 oz Whole wheat flour, white
  • 3 1/2 tsp Yeast, dry

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 oz Cooking spray
  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp 1% low-fat milk
  • 2 oz Feta cheese
  • 3/4 cup Ricotta cheese, part skim

• Liquids

  • 2 cups Water

Found on myrecipes.com

Description

Directions

• 1. Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes. 2. Place a pizza stone or baking sheet in oven. Preheat oven to 500°. 3. Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes. 4. Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.

Nutrition