Courgette Ricotta Pizza

• Pizza dough(1)
• Ricotta(250 g)
• Mozzarella(180 g)
• Parmesan(35 g)
• Courgette(2)
• Olive oil(2 tbsp)
• Garlic(2 cloves)
• Lemon(1)
• Fresh basil(10 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to {220 celsius oven}. If you have a pizza stone or heavy tray, place it in the oven to heat.

   ~10 min

2. 2

   Trim the ends from {Courgette}, then shave them into thin ribbons with a peeler or slice very thinly. Finely grate {Garlic}, zest the {Lemon}, and tear the {Fresh basil}.

   ~6 min

3. 3

   In a bowl, mix {Ricotta}, half the {Parmesan}, half the {Olive oil}, the {Garlic}, half the {Lemon} zest, {Salt}, and {Black pepper} until smooth. Toss the {Courgette} with the remaining {Olive oil} and a pinch of extra salt.

   ~5 min

4. 4

   Stretch the {Pizza dough} onto a sheet of baking paper or floured tray. Spread the ricotta mixture over the base, leaving a small border. Scatter over the {Mozzarella}, then pile the {Courgette} ribbons on top and finish with the remaining {Parmesan}.

   ~5 min

5. 5

   Bake until the crust is golden, the {Mozzarella} is melted, and the {Courgette} is tender with lightly golden edges, 12–14 minutes.

   ~14 min

6. 6

   Finish with the torn {Fresh basil} and the remaining {Lemon} zest. Slice and serve while hot.

   ~2 min