Of which 4.6 g sugars and 11.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pre-sautéed zucchini · Ricotta at two temperatures · Measured lemon
Allergens gluten, milk
Zucchini, ricotta and lemon
White pizza, no tomato, with fresh ricotta at the end
A fresh vegetarian white pizza: sautéed zucchini, ricotta seasoned with lemon zest, a moderate amount of mozzarella and pepper. The zucchini is precooked to lose water; the ricotta goes on in small dots, some before and some after baking, for contrast without a heavy layer.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 130 g (4½ oz) raw zucchini
- 80 g (2¾ oz) ricotta
- 45 g (1½ oz) fresh mozzarella, well drained
- 8 g extra-virgin olive oil
- 1½ g lemon zest
- 5 g lemon juice
- 2 g fresh basil
- 0.3 g black pepper
- ½ g salt
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Drain the ricotta and the mozzarella separately in the fridge.
- Heat 5 g of the olive oil in a wide skillet. Sauté the zucchini over medium-high heat for 4–6 minutes, until pliable, dry and golden in spots. Season with 0.3 g of the salt and let cool.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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