Zucchini, pea, ricotta and mint pizza

Zucchini, pea, ricotta and mint pizza


Pizza dough:

1 tsp (3.5g) of yeast

½ cup of lukewarm water

Pinch of caster sugar

200g baker’s flour

½ tsp salt

2 tbsp extra virgin olive oil


Pizza toppings:

100ml passata

1 garlic clove, crushed

¼ cup frozen peas, thawed

1 medium zucchini, cut into ribbons (using a peeler)

½ cup grated mozzarella cheese

2 tbsp parmesan cheese

1/3 cup ricotta cheese

Salt and pepper to taste

Fresh mint leaves to garnish



  • Stir together water, sugar and yeast in a jug and set aside for 5 minutes or until the mixture becomes frothy.
  • Add flour and salt to a large mixing bowl and make a well in the centre of the mixture. Slowly pour in the yeast mixture and oil.
  • Gently mix the dough with your hands until it is well combined.
  • Turn the dough onto a lightly floured benchtop and knead for 1-2 minutes.
  • Place the dough in a large mixing bowl and rub it with a small amount of olive oil. Cover with a tea towel and set aside for 30-60 minutes until it doubles in size.
  • Preheat the oven to 200°C (air-forced oven).
  • Turn dough onto a lightly floured benchtop and knead for another 1-2 minutes. Roll out the pizza base to the preferred size using a rolling pin. Place the base on to a pizza tray.
  • Mix the passata and garlic and spread over the pizza base.
  • Layer zucchini ribbons on base and top with peas, parmesan and mozzarella cheese.
  • Add small dollops of ricotta cheese on top of the pizza and drizzle with extra virgin olive oil. Season to taste.
  • Bake for 10 minutes or until golden brown.
  • Garnish with fresh mint leaves before serving.


Serve with a side salad.

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